Soft-Serve Swirl Cupcakes

 

Step by step instructions from start to finish.

  Ingredients:

• Jumbo Rainbow Nonpareils Sprinkles
• Sour Cherry Balls
• Buttercream icing
• Stick candy

Makes:

Each cupcake serves 1.

Tools:

• 6-Cup King-Size Muffin Pan
• King-Size White Baking Cups
• Tip: 1M

Instructions:

Step 1

Bake and cool cupcakes.

Step 2

Pipe tip 1M swirl on cupcake tops. Sprinkle with nonpareils.

Step 3

Position cherry sprinkle; insert stick candy.

Buttercream Icing

 

Follow our instructions to make it the ideal consistency you need.

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

1M Swirl

 

 

Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles.

Ingredients:

• Buttercream icing (light to medium consistency)

Tools:

• Tip: 1M
• Disposable Decorating Bags

Instructions:

Step 1

Hold Open Star Decorating Tip 1M approximately 1/4" above cupcake top at a 90° angle to cupcake surface. Pipe a spiral of icing, beginning at the outer edge and working inward.

Step 2

Stop pressure; pull tip away.

Step 3

Pipe a second spiral, smaller (not as wide) on top. End spiral at center. Stop pressure; pull tip straight up and away.

ENJOY!