Rose Cupcakes! Decorate Buttercream Rose Swirl Cupcakes – A Cupcake Addiction How To Tutorial
Hello and welcome to Cupcake Addiction’s Red
Rose Cupcake Tutorial. Today, we’ll be learning how to make this
absolutely gorgeous red rose cupcake. I will be starting with a chocolate cupcake.
Some tools and equipment that we will be using today:
I have my pre-colored red buttercream frosting. You can see the consistency of that is quite
thick for piping. If you are having troubles getting your buttercream frosting to that
consistency, we also have a buttercream tutorial. Feel free to check that out.
I’ve pre-made some fondant leaves. Now these ones need to be made a day or two in advance.
We do also have a tutorial on making fondant leaves so please also feel free to check that
one out. The buttercream frosting has been colored
with a Tulip Red Gel Paste Food Coloring. It’s my personal favorite food coloring for
getting a really nice rich red color in buttercream. If you can’t find that one, we also have just
a regular red available from Coles, Woolworths or your regular grocery store or we have the
more commonly found red gel paste, which you’ll find in most cake decorating shops.
I’ve also flavored my buttercream today with a little bit of Cherry Brandy Liquor Essence.
I’m going to be making mine a choc cherry cupcake.
We have some tiny little two-millimeter silver cashews, which we’re going to use to decorate.
And I’m using a disposable piping bag today. You don’t have to use disposables. It’s just
my preference for the day. You can a Loyal piping bag or any other brand
you’ve got. We’re using that in conjunction with the Wilton
1m piping nozzle. That’s a 1m and you can buy that through cake decorating stores.
Well the first thing I’m going to do is I’m going to twist the top of my bag just to keep
all that icing where I want it. I’m going to hold it with my left hand. Because I’m
right-handed, I’m going to use my right hand to apply the pressure onto the icing.
I’m going to start in the very center of the cupcake. And I’m just going to apply moderate
pressure. I’m going to hold it in the middle as I squeeze
just for a couple of seconds, quite slowly I’m squeezing to get that lovely rose bud.
And then I’m going to just swirl it around the outside. And you go… tapering off in
a downward direction. There you have your beautiful swirl.
Now you may have noticed, I didn’t put the piping bag too far into the icing. I’ve really
just…almost let the icing fall down onto the cupcake.
Straight away, I’m going to sprinkle that with our silver cashews. You do want to get
those cashews on there as quickly as you can. As soon as the air hits the frosting, it will
start to dry. And if it dries out too much, those cashews won’t stick. That could be a
little bit of a nightmare. I’m going to take two of my leaves. You can
use one or two. It’s completely up to you. I’m going to push them into the frosting,
just until I feel them go unto the very top of that cupcake. There’s one and there’s the
second. So there’s your two leaves. And there’s your finished product, a beautiful
red rose cupcake. You can make those in all sorts of colors
or I’d suggest maybe red, pink, white. Make a whole garden bed of roses.