Cupcakes have been my jam lately. I feel like I have made a batch for this event or another every week. The most common question I have been asked about them is how to do rose icing.
You need to buy a Wilton 2D tip. I think that if you have another brand it will be called a ‘drop flower tip’. Use this tip in your icing bag with some buttercream.
Start in the centre of the cupcake and spiral outwards. I first press the icing in the centre then lift the nozzle about 1-2 inches off the cake as I spiral. Keep an even pressure until the very end. It is a super easy icing technique and leaves the perfect icing to cake ratio.
I am a fan of moist cakes. These banana cupcakes are moist and light and pair wonderfully with dark chocolate buttercream.
- 125g butter
- 3/4 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 1/2 tsp baking powder
- 2-3 bananas (overly ripe ones are best)
- dash of vanilla extract
- 1/2 cup yoghurt
In a bowl, mash bananas then mix in yoghurt and vanilla. In another bowl, sift flour & baking powder together.
Soften butter and beat for 1-2 minutes. Add sugar and mix on high until creamed. Add eggs one at a time, mixing until combined. Alternate adding flour and banana. Stir until just combined.
Fill cupcake cases 3/4 full and cook at 170°C for 15 minutes or until the tops spring back when lightly touched. Allow to cool
Dark chocolate icing
- 125g butter
- 1/3 cup cocoa
- 1 1/2 cups icing sugar
- 1-2 Tbsp milk
Beat butter until light and fluffy. Sift over cocoa and icing sugar. Mix on high until it is soft and airy. Add milk to your preferred consistency.
Pipe over the cooled cupcakes.
These should make 12-18 depending on the size of your cupcake cases.
Old post circa June 2014