Today I created a fun candy bowl cupcake bouquet and took pictures of every step to show how easy it is to make. I started by baking two dozen chocolate cupcakes (The Cupcake Rack holds 19, yet one box of cake mix makes 24). A little tip on baking homemade cupcakes from a box; in a bowl add all the wet ingredients such as eggs, water, and oil. Whisk these items together until frothy and then add the powder from the cake mix. Mix well and insert into cupcake wrappers. By whisking the wet ingredients first, all the ingredients are better blended.
The next step is to make the frosting, and this is a frosting recipe that you’ll really want to try…it’s delicious!
- 1 Cup Butter (two sticks) ~ room temperature
- 1/2 Cup Shortening
- 32 oz. Powdered Sugar
- 1/4 to 1/3 Cup Milk
- 1 Tbls. Vanilla
- Zest and Juice from 1 Lemon
Mix all ingredients together until creamy and fluffy. Seriously, atop the chocolate cupcakes ~ truly divine!
Set out all the items you need to create your Halloween cupcake bouquet. I found a large mouthed candy bowl which just happened to fit The Cupcake Rack. Alternatively, use a cleaned out pumpkin, or place The Cupcake Rack atop a decorative (or scary) platter, or even wrap a black tutu around the base. All of these ideas will work well to make a delicious Halloween cupcake bouquet.
Place nineteen cupcakes into the rings of The Cupcake Rack.
To insert the piping tip into the pastry bag, lay the pastry bag on the counter and place the piping tip horizontally on top of the bag. Cut off the end of the bag to fit the piping tip so it will not fall through the bag. Drop the piping tip into the bag and push until it doesn’t move.
Personally, as I am not an expert cake decorator and I want to be sure the frosting comes out of the pastry bag easily, I use a large open-star piping tip. You can pick one up at any craft store like JoAnn’s or Michaels, or even at WalMart.
To easily fill a pastry bag with frosting, place the bag into a large vase or cylinder and fold down the open edges around the top opening of the vase. This way the bag will stay put while your attempting to fill it. Some very talented people can hold the bag open and have it folded over their hand while they fill it with the other hand, however for me, yeah, I need both hands! Otherwise, I make a huge mess. Your choice!
And now we’re ready to pipe the frosting onto the cupcakes. Gently squeeze the icing into the tip of the bag and while holding the top of the bag closed, squeeze with pressure to force the icing out of the tip of the bag. Begin in the center of the cupcake and swirl in an outward, circular motion to create a fluffy, flowery cupcake.
To attain colored tips on the edges of your frosting flowers, paint stripes vertically up the sides of the inside of the pastry bag using food coloring. When piped out, the outcome is gorgeous and you have created it all by yourself!!!
Now it’s your turn. Create away and post photos of your delicious creations!