This past weekend when I was doing up my cupcakes for Easter, I decided to take some step by step photos to share just how easy it is to create pretty frosted cuppy-cakes.
Make your cupcakes...from scratch, or cake mix. Let them cool, or, if you bake them the night before, pop them in zip-lock bags and put them in the freezer.
Yes, that's what I do.
I pop 'em out frozen, and frost them....they stay super moist this way, and they defrost in no time at all. (Added benefit? Frozen cupcakes are a cinch to frost!)
Make your frosting. (I do my basic buttercream, recipe here)
Scoop frosting into a pastry bag with a large star tip (I use either a large star or a large circle for a more modern, simple frost job)
Then, push the frosting down in the pasty bag to get rid of any air, and slowly squeeze while moving in a slow circular motion....
See how easy it is? Now, you try it.
You can do this.
