First, you have to make cupcakes. I made mine from a box, because it’s easy. And I don’t know where half of my baking ingredients are since Aaron put the pantry stuff away in random cabinets when we moved in. I made strawberry cupcakes.
After your cupcakes are baked and cooled, you can frost them. Or, if you’re living on the edge like I am, you can bust out this cupcake decorating kit you picked up for $4 at the store so you can make your baked goods fancy. Note: I’ve never used this kind of decorating with a tip and bag stuff before. I’ve always just slapped frosting on with a butter knife and inhaled the cupcakes.
I noticed the kit came with a “Bismark tip for exciting filled cupcakes” and I just knew I had to fill them with something… but what? I dug through our cabinets and discovered a box of instant vanilla pudding. SCORE!
Interesting sidenote: it’s preferable to snip the tip off the icing bag before you fill it. It’s pretty much impossible to put the tip in after it’s full.
Despite everything my taste buds were telling me, it apparently IS feasible to have too much filling in a cupcake.
I quickly mastered filling them after that one little disaster. We’ll just set that one aside…
Next I made my World Famous Cream Cheese Frosting. I tinted it blue with some gel food coloring, to embrace the patriotic pink, yellow and turquoise holiday that is coming up this weekend. Don’t know what I’m referring to? Go ahead and click the link to the frosting recipe. I obviously have a history of faulty dye jobs.
I found using a handy dandy huge beer stein that Aaron got on a deployment worked AMAZING for filling the icing bags. I also discovered that using a Pampered Chef Twixit Clip was perfect for keeping it from squirting back out the top and all over me. Trial and error is a lovely way to learn stuff.
The frosting seemed too thin… or perhaps it’s not the right kind for decorating. Almost as soon as I would swirl it on to the top of the cupcakes, it’d lose the grooves and start sliding off the sides. I put it in the freezer for 10-15 minutes hoping it would firm up while I ate that overfilled reject cupcake.
Despite being significantly firmer and harder to squeeze out of the bag, the frosting still lost it’s shape not long after being piped out.
To disguise my sliding frosting fail, I did what any professional cake decorator would do. I added sprinkles and a star shaped marshmallow.
And that is how I became a master at cupcake artistry.