I'm going to a birthday party, and I felt the need to bring out everyone's inner kid with cupcakes and fluffy frosting. I made Swiss meringue buttercream for the first time, and find it far superior to American buttercream. Here's a gratuitous closeup:
Packed up for the car ride:
Okay, one more.
A common complaint I hear about cupcakes is that there is way too much frosting. I agree, but also realize that to make a cupcake look adorable takes more than a dab. After a lot of trial and error I devised a trick for using less frosting without sacrificing aesthetics. I filled in the empty space between the cupcake and paper with frosting, then piped a fluffy round flower in the center for a simple yet put together look. And if you scroll back up to the picture of the cupcakes in the box, the ones frosted in this manner look a little bigger. Which, in my book, is a win!
2 comments:
YUM YUM YUM YUM YUM YUM YUM YUM!! G
WOW! It's like a cupcake army! I wouldn't mind being raided by those!
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