Cupcake Decorating- How to Pipe a Cupcake Swirl

Here is a simple cupcake decorating tutorial where I show you how to pipe a simple cupcake swirl. This is a just a basic way to decorate but it will work for any occasion. You could use any medium to stiff consistency frosting or icing. If you don't have a good basic recipe Click Here to use mine and by adding and changing things like swapping some icing sugar for cocoa powder and adding grated lemon zest you can have a number of delicious flavourful frostings that every one will enjoy.

So here is my tutorial on how to pipe a cupcake swirl-

I hope you liked my tutorial and now know a basic cupcake decorating technique!

Happy Cupcaking!

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Chocolate Cupcake Recipe

This chocolate cupcake recipe is great. It has a rich chocolate flavour that could satisfy any chocolate lovers cravings. They taste great and personally I love them. The chocolate base with plain vanilla butter cream tinted would be nice for a child's birthday. You could add some edible glitter and sprinkles to make them look even better!

So here is the recipe for the moist Chocolate Cupcakes-

Ingredients for 12 Chocolate Cupcakes-

Chocolate Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 145 grams all purpose flour
• 50g cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 200 grams confectioners’ sugar (icing or powdered sugar), sifted
• 30g cocoa powder
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream

To Top:

• 150g of Good quality chocolate

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour, cocoa and baking powder together. Then add salt.
• Then alternately add the flour, cocoa powder mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar and cocoa powder bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife
• To top it melt the chocolate. Then using a spoon swirl the chocolate in in to shapes to stick on top.
• Put it in the fridge to harden for 20 minuets.
• Carefully place the chocolate swirl on top of the buttercream.

Now serve, and enjoy! I hope you like the Chocolate Cupcake Recipe.

Happy Cupcaking!

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Chocolate Marshmallow Cupcakes

I love the taste of chocolate and marshmallow it reminds me of camping when you are sitting round the fire. All good memories. REcently I tried toasting some coloured marshmallows over a BBQ but they didn't taste right. So I love this recipe even though it is not the most attractive it has a nice flavour. If anyone has an idea on how to present it please tell me! I am thinking that if I mix marshmallows with chocolate buttercream stick that too the top, then dip it all in chocolate it will look better! I will try to do this soon to show you how it looks.

So here is the recipe for the moist Chocolate Cupcakes-

Ingredients for 12 Chocolate Marshmallow Cupcakes-

Chocolate Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 145 grams all purpose flour
• 50g cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk
• 100g mini marchmallows

Buttercream Frosting:

• 200 grams confectioners’ sugar (icing or powdered sugar), sifted
• 30g cocoa powder
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream

To Top:

• 50 mini marshmallows

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour, cocoa and baking powder together. Then add salt.
• Then alternately add the flour, cocoa powder mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Fold in the marshmallows.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar and cocoa powder bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife
• Carefully place the marshmallows on top.

Now serve, and enjoy! I hope you like the Chocolate Marshmallow Cupcake Recipe.

Happy Cupcaking!

Click Here For Some Baking Secrets

Lemon Cupcake Recipe

For these zesty cupcakes I used my soft fluffy for the base then a sweet lemon and lime juice buttercream to intensify the flavours. It tastes great then after top it with a bit of lemon and lime zest. But be warned if you put to much on there it will be too strong for some people and they won't like it. Trust me I know from experience!

So here is the recipe for the moist vanilla cupcakes-

Ingredients to Frost 12 Cupcakes-

Buttercream Frosting:

Lemon Cupcakes

• 1 lemon
• 6oz (175g) of self raising flour
• 1 teaspoon of baking powder
• 4oz (100g) of soft margarine (stork butter for cakes works great)
• 4oz (100g) of caster sugar
• 2 eggs

Lemon lime buttercream

• 280 grams confectioners’ sugar (icing or powdered sugar), sifted
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream
• Half the juice for one lemon
• Half the juice for one lime
• Green Food Colouring
• Preheat the oven to 200°C/390°/gas mark

• Put the paper cases in the muffin tin.
• Grate the lemon rind be carful not to grate the pith.
• Cut the lemon in half and squeeze the juice in to a bowl.
• Sift the flour and baking powder in to a bowl.
• Add margarine, sugar, eggs and grated lemon rind.
• Mix every thing together.
• Spoon the mixture into the paper cases.
• Bake the muffins for 12-15 minutes until they are golden brown.
• When the muffins are cooking add 4oz of sugar to the lemon juice.
• Mix together well.
• Leave them to cool.
• For the butter cream- With an electric mixer beat butter until smooth.
• Then on low speed beat in icing sugar bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
• Then tint the icing at the gel or paste colouring.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife

Now serve, and enjoy! I hope you like the Lemon and Lime Cupcakes Recipe.

Happy Cupcaking!

Click Here For Some Baking Tips

Coconut Cupcakes

I love coconut but I have noticed not many people do and I think it is because they have never tried it so they are scared to try new things. But I can assure you these cupcakes taste fantastic and they have a great texture. So don't be scared to try them! They are light, fluffy and quite sweet.

So here is the recipe for the fluffy Coconut Cupcakes-

Ingredients for 12 Coconut Cupcakes-

Coconut Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 195 grams all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 230 grams confectioners’ sugar (icing or powdered sugar), sifted
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream

To top:

• 200g desiccated coconut

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour and baking powder together. Then add salt.
• Then alternately add the flour mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
• Smooth the icing using a palette knife and evenly cover it in the desiccated coconut.

Now serve, and enjoy! I hope you like the Coconut Cupcake Recipe.

Happy Cupcaking!

Click Here For Some Baking Secrets

Red Velvet Cupcake Recipe

Many of you may be wondering what red velvet cupcakes are. Well basically they are cupcakes made with butter milk and they are mildly chocolate flavoured. They are also died red, hence the name red velvet. When I gave these cupcakes out some people thought there was blood in there so they would also be great for Halloween if they had a creepy decoration on top! Then icing is a cream cheese butter cream which goes perfectly with the mild chocolate sponge.

Ingredients for 12 Red Velvet Cupcakes-

Red Velvet Cupcakes-

• 125 grams sifted cake flour
• 1/4 teaspoon salt
• 10 grams cocoa powder
• 57 grams unsalted butter
• 150 grams granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 120 ml buttermilk
• 1 tablespoon liquid red food coloring
• 1/2 teaspoon white vinegar
• 1/2 teaspoon baking soda

Cream Cheese Frosting:

• 113 grams cream cheese, room temperature
• 1/4 teaspoon pure vanilla extract
• 30 grams icing
• 80 ml cold heavy whipping cream (double cream)

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add the 1 egg mix well after.
• In another bowl sift flour, cocoa and baking powder together. Then add salt.
• In a bowl whisk the red food colouring with butter milk.
• Then alternately add the flour, cocoa powder mixture and coloured milk to the butter and sugar.Begin and end with flour. Mixing well each time.
• Then in a small cup mix the baking soda and vinegar. Let it fizz them fold in to the cake mixture.
• Quickly 3and evenly fill the tin and then bake until for 18-22 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Cream Cheese Frosting-
• With an electric mixer beat crem cheese until smooth.
• Add vanilla and icing sugar bit by bit until smooth.
• Add more sugar as needed.

Now serve, and enjoy! I hope you like the Chocolate Cupcake Recipe.

Happy Cupcaking

Click Here For Some Baking Secrets

Vanilla Cupcake Recipe

This vanilla cupcake recipe is great for many occasions. Many people like it because the flavour is so familiar. I personally think these would be great for a child's birthday because I have never meet anyone that does not like the flavour. You could decorate these cupcakes anyway you like they are quite versatile.

So here is the recipe for the moist vanilla cupcakes-

Ingredients for 12 Vanilla Cupcakes-

Vanilla Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 195 grams all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 230 grams confectioners’ sugar (icing or powdered sugar), sifted
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream
• Assorted food colours

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour and baking powder together. Then add salt.
• Then alternately add the flour mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
• Then if you want to tint the icing at the gel or paste colouring.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife

Now serve, and enjoy! I hope you like the Vanilla Cupcake Recipe.

Happy Cupcaking!

Click Here For Some Baking Tips