Published on May 29th, 2015 | by Kristen Swain0
Make Swirl Icing for Cupcakes
I don’t often buy cupcakes. Sometimes if I’m in a rush, I check them out.
Often I feel like store bought are expensive and disappointing.
Even if you make boxed cupcakes and frost them yourself it’s fresher tasting than many cupcakes available in the store.
I worked as a baker when I was in my early 20’s, and I can tell you, much of the “fresh” stuff is pulled out of boxes in the freezer and thawed before ending up on shelves.
I enjoy making cupcakes, and all sorts of treats. I totally get it when it’s last minute.
However, if you have a little time, you can make your own treats and be super cool in your kid’s eyes! It’s fresher cake and icing that tastes better… yum! This Swirl Icing for Cupcakes is so pretty too!
Buy a boxed mix, put cupcake liners in a muffin tin, and bake them off as the directions say.
Buy some icing in the container, whip it up in your stand mixer with a paddle attachment, add a little milk and powdered sugar to dress it up a little. Only about a cup of 10x powdered sugar and a couple tablespoons of milk is needed for 2 containers of icing. Of course, make your own if you have time!
Buy some icing colors, or use the little tubes in the seasoning aisle of your grocery store. I used both blue and lime.
You can use plastic, but icing bags last for years if you wash and dry them well.
When you buy your bag, cut the excess tip off after measuring to make sure the tip fits properly in the bag.
You want the bag as far down on the tip as possible without overlapping the edges of the tip.
Fold your bag, bringing the outside of the bag over the front. Pull down as much as you can to give yourself plenty of room to work.
Place your hand between the cover of the bag. Put your finger tips up at the fold.
Now take a big spoonful of one color, and press it into one side of the bag.
Take another spoonful of the other color, and press that into the opposite side of the bag.
Fill the rest of the bag with white icing.
Fold the top back down, and give a little twist to push the icings down the bag towards the tip. You can use a clothespin to keep the top of the bag from opening back up. Mostly professionals keep one hand gripping that top twist while using the other hand for fine detail.
Begin with a basic squeeze to meld the colors and get the swirl started.
With gentle pressure and a circular motion, twist each swirl of icing onto the cupcakes.
Remember color theory and chose colors that blend well to make a nice edible-looking combo.