Take cooled cupcakes and pipe chocolate cream cheese frosting in a circular motion starting on the
outside edge of cupcake.
Place buttercream in a piping bag and pipe a circle around the
outer edge of the cupcake top, spiraling in towards the center.
To pipe the swirls on to the cupcakes: start at the outside
edge of the cupcake, keep an even pressure on the bag and pipe a double swirl.
Using small icing spatula or butter knife, spread icing to
edge of cupcake, leaving slight mound in center).
Pipe lines from pentagon to
edge of cupcake to look like seams.
My question is, how do you prevent
the edges of the cupcake from being «hard»?
Pipe frosting around
the edge of each cupcake, leaving a well for the topping.
Bake for 20 - 22 minutes or until a toothpick inserted about 1/2 ″ from
the edge of the cupcake (to avoid the filling) comes out with only a few moist crumbs.
Make swirls around
the edge of the cupcake, leaving the center open.
If you use brown sugar instead of caster, you can get this lovely caramel taste and crust on
the edges of cupcakes!