One of my favorite memories as a kid is pink frosting.
It’s funny how a memory can linger on forever!
My mom made me a cake with pink frosting for one of my birthdays.
WOW was it pretty!
I remember every detail,
I remember watching her pipe the edges and I appreciated the time it took her to make my cake so pretty.
I was all about PINK then (my whole room was pink including the carpet)
and some things haven’t changed. My favorite color frosting is still pink.
It’s so pretty and looks great on vanilla or chocolate cupcakes!
I also have a few pink cakes I’ve made so if you’re into pink like me take a look at this:
and these adorable Russian Rose Cupcakes, these have tiny roses all over them!
There is a lot of info in this post, including the recipes for my creamy buttercream frosting as well as cupcake recipes, tips tricks and how-to’s. I’ve also updated this post with my cupcake guide, so be sure to check it all out!
I’ve learned as an adult that my mom has WAY more patience for a lot of things I don’t
but I’m so happy her love of cooking and baking rubbed off on me!
I’m still hoping the patients will kick in…someday.
Since I’m not very patient, these cupcakes are just PERFECT…they only take minutes to make.
Really! You’ll be surprised how quickly you can frost these cupcakes.
When you have a whole tray of cupcakes in front of you and with a few practice swirls you will be frosting roses in no time at all.
There are many reasons why these cupcakes are my all-time favorite, I love chocolate cupcakes and pink frosting the contrast in colors is so pretty.
The dark liners on the cupcakes give them a really nice finished look. I like these Dark Brown Liners.
This post is full of info on cupcakes and frosting and be sure to check out all the links and videos.
A few tips when frosting these cupcakes:
- practice on a piece of wax paper or the bottom of a cupcake pan, so you can scrape off the frosting and place it back into you frosting bowl and use it when you being frosting your cupcakes. If the frosting gets warm from practicing, place it in the fridge for 5 minutes, you don’t want it cold, but you don’t want it warm either.
- keep a damp towel nearby so you can wipe off the piping tip if it gets messy, don’t start piping if it’s already messy, it will only get worse as you pipe on the cupcakes
- start in the same position of each cupcake, don’t reach over cupcake you’ll be more likely to mess them up. Move the tray of cupcakes or move your body so you’re in front of what you are doing. If your kitchen counter is too high, try your table.
- you don’t need to pick up each cupcake, yes I do that in my video, so you can see what I’m doing. It is easier to place all the cupcakes on a baking sheet and pipe them that way. This method also avoids you handling each one after it’s piped.
- If you do mess up on frosting a cupcake, don’t worry, just swirl it smooth with a spatula and add some sprinkles. Having some difference in a whole tray of cupcakes often adds interest and who doesn’t love some fun sprinkles either!
- When piping roses on a cake, you can either pipe them all flat, in a grid and even overlap them slightly or you can pipe them as I did, like in a bunch, the way you would see a grouping of roses in a vase, just reposition your hand so it’s at a different angle when piping and move around the cake when piping so it’s not in a specific pattern.
- If there is a space where there is no rose and really not enough room to add one, just squeeze the frosting to create a dollop to fill in any open areas.
- Take a look at the entire post here: Vanilla Wedding Cake
Click to see the video: How to Frost a Rose Cupcake
and if you like watching food videos be sure to check out the rest of my videos on YOUTUBE.
The most often asked questions on this post:
- What recipe do you use for your frosting: the recipe is below and you can print it out.
- Chocolate Cupcakes Recipe
Small Batch Chocolate Cupcake Recipe (6 cupcakes)
- Vanilla Cupcake Recipe
Small Batch Vanilla Cupcake Recipe (6 cupcakes)
- Italian Buttercream Frosting Recipe: this frosting is not as sweet as “American” buttercream, it’s my favorite tasting frosting, it’s a softer frosting so it’s not the best if you plan on serving them outside in the summer. Otherwise, if you are an intermediate baker, this frosting is a must. It’s not a beginner frosting, you’ll need a candy thermometer, you’ll be whipping eggs and also making a syrup. But it’s so yummy and worth learning.
Below you’ll find the frosting recipe I used to make these cupcakes.
- 1 cup butter
- 4-6 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- Beat butter until smooth add powdered sugar, vanilla, heavy cream.
- Mix until smooth and creamy.
- If it's HOT outside and I don't want the icing to flop I either mix ½ butter ½ shortening or all shortening.
- Adjust powdered sugar if you add a lot of food coloring or extracts.
- For WHITE frosting, use all shortening, and add a few drops of Americolor white food coloring.
Crisco tends to be heavy and thick,
Walmart's store brand is light and fluffy.
There are also differences in butter, some stay thick and some are softer when whipped.
All these differences will affect the final outcome of your frosting.
I often make the frosting a day ahead of time along with the cupcakes, but pipe the frosting the day I'm serving the cupcakes.
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