Pin on baking
Use a freezer bag if you are transporting the cupcakes on a hot day. Hold the container with the cupcakes parallel to the ground. Slide the freezer bag over the container. Without tipping the container, lay the freezer bag on its side so the container stays parallel with the ground. Close the freezer bag and away you go!
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To add cream, frosting, or other fillings to cupcakes, use a pastry bag fitted with a large round tip or a Bismark filling tip ($3, Michaels). Spoon the filling into the bag and insert the tip into the top of the cupcake. Squeeze the filling into the center. Don't worry if you leave a hole, since the frosting will cover it.
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Start in the center of the cupcake/rose. Begin piping and lift the tip above and around the first drop of frosting and spiral around in a circle. 2. Do as many rotations around as it takes to get to the edge of the cupcake, then release pressure on the piping bag and pull away.
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Insert a paring knife at a 45-degree angle just off-center of the top of the cupcake, inserting it about halfway down into the cupcake. Make sure not to go all the way to the bottom of the cupcake. Keeping the knife at an angle, cut a circle around the center of the cupcake. Lift out the cake cone that you have just cut.
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CBG1 is our cupcake set for single cupcakes or muffins and includes a flat bottom gusset and a plastic insert. The lunch sack style bag measures 4" x 4" x 7" and is designed with side gussets that expand so your cupcake frosting stays intact. The plastic insert provides added stability so your cupcake can rest on a secure surface.
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Hint: If looking for a smoother dome, press the corner of the bag gently against the middle of the cupcake and squeeze, while simultaneously holding the bag down so the frosting forms around the "tip" and creates a nice circle on top of the cupcake. 2. Go Old School With a Knife. One of the easiest ways to frost a cupcake is with a knife.
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1. Bake your cupcakes and let them cool completely. If you fill the cupcakes while they are still warm, the filling will melt and turn the cupcakes gooey. You can bake the cupcakes from scratch using your favorite recipe, or you can bake them using a boxed mix. 2. Insert a decorating tip into a piping bag.
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1. Place cooked and cooled cupcakes into plastic cups. If your liners happened to fade during the baking process, add another liner to each cupcake to make the design brighter and more visible. 2. Pipe frosting onto cupcakes and top with sprinkles. 3. Gently place cups into cellophane bags.
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To achieve this look, place a closed star tip in a pastry bag and fill it with slightly cool frosting. Starting in the middle of the cupcake, gently squeeze the pastry bag while moving the tip in a counter-clockwise direction. Once you reach the edges of the cupcake, loosen your grip on the pastry bag and lift it from the frosting. Easy peasy.
FileLadybug cupcakes.jpg Wikimedia Commons
Full frosted cupcakes get a premium showing in this cupcake bag set. Our CBG1XL cupcake set allows extra space to accommodate a larger single cupcake or muffin. The set includes a 4" x 4" x 9" lunch sack style gusset bag and a plastic insert for stability. This taller 9" bag is ideal for taller and uniquely decorated cupcakes. Clear stickers are included.
FileChocolate Cupcakes with Raspberry Buttercream.jpg Wikimedia Commons
To frost cupcakes, point the tip of the pastry bag on an outer edge and apply even pressure to the frosting-filled part of the bag with one hand while using the other hand to keep the top of the pastry bag tightly twisted. Move in a circle around the outer edges and work your way to the center of the cupcake, releasing pressure gently when you.
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How To Decorate Cupcakes Like A Master Baker
Filling cupcakes with a pastry bag is also remarkably fast and efficient, making it a common choice for resourceful pastry chefs. If you opted to keep the center of your cupcake intact, a pastry bag fitted with a pastry tip will definitely help you get the filling into your cupcake. Have the pastry bag filled and ready then stab the tip deep.
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Preheat your oven to 350 F / 175 C and line 2 muffin pans with a total of 16 cupcake liners (I usually do 8 liners per pan). Set aside. Add 3/4 cup melted butter, 1/2 cup sour cream, 1/2 cup water, 1/3 cup egg whites or 3 large egg whites, and 1 Tbsp vanilla extract into a large bowl.
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Who says you need an arsenal of pastry bags and tips to decorate cupcakes? Sarah Farmer, Taste of Home Culinary Director, will show you how to frost cupcakes.