How to ice cupcakes video

Article by: Allrecipes  |  Video by: Allrecipes
Cupcakes are absolutely irresistible, and with this video you'll learn how to ice them beautifully. Dress them up or down for any occasion!

There are three easy ways to ice cupcakes: spreading, piping and dipping.

The spread method

This is the easiest way to ice a cupcake. You need a bowl of icing and a spreading tool such as a palette knife or small spatula.

Hold a cupcake in one hand and your spreading tool in the other.

Scoop up a generous dab of icing with your knife, and plop it in the centre of the cake.

Make one big swirl pattern, or a bunch of little wavy swirls, or dab the icing to make spikes.

Make sure your cupcakes are completely cooled down. Otherwise they may crumble when you handle them.
The piping method

You’ll need buttercream icing, a pastry bag, a large star tip and a rubber spatula.

First you need to get the icing into the pastry bag. Here’s how:

Attach the pastry tip to the bottom of the pastry bag. Set the bag over a tall glass or measuring jug, and fold down a cuff. Use the spatula to scoop icing from the bowl into the bag. Fill the bag no more than two-thirds full or else icing will squirt out of the top. Lift the bag out of the glass and twist the top to close it. You can hold the bag closed by keeping the twisted end under the palm of your hand while you pipe.

To pipe on icing:

Set the cupcake on a flat surface instead of holding it in your hand. Start by piping a circle around the outer edge of the cupcake. Continue the coiling motion until you reach the centre of the cupcake. To finish off, stop squeezing the pastry bag, and then pull the tip up while twisting your wrist to get a swirl on the top.

If you have to ice a lot of cupcakes, this is the fastest way to ice them: Place them on a baking tray in neat rows. Start piping from left to right on the centre row, then continue to the next. Then, rotate the tray so the next rows are closer to you, and start again from the centre row.
The dipping method

If you like a smooth and shiny coat for your cupcakes, dip them into a bowl of melted chocolate glaze or ganache.

Hold the cupcake upside down by its base, and dip the top of each cupcake into the bowl of ganache. Twist your wrist slightly as you pull it out of the glaze. Let the excess glaze drip back into the bowl. Set the glazed cupcake on a baking tray to catch drips.

You can always get more creative with hundreds and thousands, decorative sugar, and edible flowers.

The glaze or ganache should be warm to the touch, but not hot. If it’s hot, the icing will drip right off the cupcakes.
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