How To Pipe Buttercream Roses On Cupcakes – The large pot of mint I planted in the backyard last year was amazing. I’m so excited because I love using it as a fresh topping in pies and spring tarts. Like most things in our backyard, it’s growing fast. The flowers are blooming (and so are the weeds) and I suddenly remember that we are almost at the end of April. The coming month brings us all kinds of joyous celebrations.
I made these cupcakes with two May events in mind. The first is Mother’s Day and the second is the Kentucky Derby. Both are worth toasting with beautiful buttercream roses and mint cupcakes.
How To Pipe Buttercream Roses On Cupcakes
The peppermint julep cupcake batter gets lots of bourbon and mint cream before it’s baked. Bourbon has the most dominant notes in the baked cupcakes with mild caramel and oak flavors, and a faint mint lingers in the background. Is it good? The frosting I had was green so my cupcakes turned out light green. I think I might use the clear type next time, these are so cute!
Rosettes And Swirls On Cupcakes
It’s been a while since I’ve piped any kind of clay, but recently someone asked me on Twitter if I wanted to practice. I forgot how much I enjoy piping roses. This is an easier (and some would argue) technique than making fondant roses.
) My technique wasn’t quite right, and as usual, my roses turned out like snowflakes – not both! But I believe it is the subtleties that make a bouquet of rose cakes so attractive and representative of nature.
There are a few different techniques for piping roses, but this one works for me. I love the big ruffled cauliflower rose on the cupcake, and if you make your buttercream a little thicker than usual, the tip of the petals will mess up the frosting. I hope the video below will help you realize that it is not as difficult as it seems. You’ll need some piping accessories – ie two large magazine piping tips (mine are #150, but Wilton #104 is pretty readily available) and some piping bags.
For a more realistic rose, use two buttercreams of the same color. Start with the darkest color in the center of the rose and use a lighter shade on the outer petals.
Campus Store. Gourmet Buttercream Rose Topped Cupcakes (half Dozen)
When you pipe the semicircles, you need to overlap the petals. As you travel outwards, make your semicircle a little bigger and longer.
As I said before, these are perfect for Mom on Mother’s Day. I think these peppermint cupcakes would be perfect for a Kentucky Derby party. Derby roses are always red, but I don’t enjoy the taste of red gel food coloring in my buttercream, especially if you have to use a lot of it (which you must here). Even “no red taste” still tastes metallic. This coral pink version is so pretty and gives off a royal derby evening feel.
These Bourbon and Creme Dimente Cupcakes are perfect for the Derby Day or mint julep cocktail lover in your life. For piping, you will need two large petal piping tips. The number of nozzles varies among brands. I used printed #150, but Wilton #104 is more readily available and easier to purchase. This weekend, I made a batch of birthday cakes for my friend’s birthday. He asked for plain vanilla. Now, I love vanilla cake, but since it’s a special occasion, I thought a little more embellishment would be nice.
Buttercream roses are so cute and so easy! As always, having the right tools is important. A large petal tip (number 126) is crucial for these cupcakes. It takes a minute or two longer than a simple cycle, but it’s totally worth it. To give the rose a more realistic, two-tone look, I filled my piping bag with white and pale pink buttercream. What color will your cupcake bouquet be?
Red Rose Cupcakes
If you’ve tried making these cakes, don’t forget to rate the recipe and let me know how it turned out in the comments below, I’d love to hear from you!
Servings: 1 cupcake Calories: 480 kcal Carbohydrates: 68 g Protein: 4 g Fat: 22 g Saturated fat: 13 g Cholesterol: 160 mg Sodium: 420 mg Potassium: 63 mg Fiber: 0.5 g Sugar: 50 Grams Vitamin A: 600 IU Calcium: 31 mg Iron: 0.8 mg With Valentine’s Day coming up, you might want to treat yourself to some romantic treats. Rose Swirl Cupcakes and Meringues are also popular options, so we thought we’d share how we piped them! If you are a photography student, we have included some frames from our videos in this post. However, if you prefer to watch video tutorials, we have created this method for IGTV on YouTube and Instagram! Check out our Rose Buttercream Cupcake Tutorial below!
Once you’ve filled your piping bag with the Ateco 855 tip, it’s time to get started! Start in the center of your cupcake (whether or not you have lined your cake with filling). Pipe a “bleb” and then continue applying pressure and speed around the “bleb” covering the surface of the cake.
Note: You don’t have to go around or around the cake multiple times…it actually makes your rose look less rose-like!
How To Use A Rose Russian Piping Tip
Tip: It may take a few tries (especially if you’re a beginner) to get the speed and pressure right. Pipe too slowly and you’ll end up with a wobbly, bushy rose. Pull the hose off quickly and your rose won’t be so full.
You can finish off your swirl with a pretty fondant leaf, however, it’s totally up to you! You can add candy to cover the end, use candy canes, chocolate truffles or fondant bees and butterflies! You can leave your pipe ends intact if you prefer.
Yes, happy plumbing! Flipping cupcakes can be very addictive. You can use this tutorial to pipe meringue roses similar to the pavlova recipe here. Go for closed star tips, too, for piping flowers onto stiff cookies or macarons!
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Romantic Buttercream Rose Cupcakes Tutorial For Valentine’s Day!
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