Monday, October 19, 2009

Icing Cupcakes

Little Rock's 16th annual Race for the Cure was this past weekend. Did you know Little Rock's RFTC is 4th largest in THE WORLD? Can you believe it? I can't. Over 45,000 people participated in the race this Saturday! It was so much fun!

So going with the pink theme, I made chocolate cupcakes with peppermint patties and pink buttercream icing. I am not the best at icing cupcakes, so I did a little research before starting this time. I found that most people (bloggers) use Wilton's 1M tip and after using it this weekend, I would have to agree. I will admit that my technique probably needs a little practice, but the icing tip is quite amazing.

Here's the recipe for the icing:
1 1/2 lbs powdered sugar (10x sifted)
1 tablespoons Wilton Meringue powder
1 dashes salt
1 1/2 cups white crisco
2 teaspoons Wilton no-color butter flavor
2 teaspoons clear vanilla extract
4 tablespoons water

Cream shortening, add butter flavor and vanilla and mix well. Add Meringue powder, sugar, and salt and gradually add water.

I put a peppermint patty in each cupcake before I baked them. The peppermint patty completely melted and dissolved, adding a slight mint flavor in the cake! Yummy!

Here's a great "How To" tutorial about icing cupcakes.

2 comments:

Stacy said...

Those look awesome Jennifer....wish I was eating one right now!

A Gracious Home said...

These look great. I will try to make some. You have a lovely blog. I'm from Russellville, Ar. Doylene

Post a Comment