Sentences with phrase «frost your cupcakes using»

I frosted my cupcakes using a piping bag and a 1M tip, but you can also use a knife if you prefer or are in a pinch to save time.

I frosted my cupcakes using a star tip and piping bag.

Not exact matches

I made the frosting, because I was going to use it on my own yellow cupcake recipe.

Either use a kitchen torch to lightly toast the frosting, or turn the oven onto broil, and place the cupcakes onto a cookie sheet in the top shelf of the oven.

Using a piping bag fitted with a star tip, top cupcakes with frosting.

I am going to need to double the cupcake recipe and I only plan on using enough frosting on each to do a rose swirl, so I don't necessarily want to double the frosting recipe if I don't have to, since often times I end up with lots of frosting left over.

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe.

These are scarily simple — I just made some chocolate cupcakes using a boxed mix, frosted them with a vanilla buttercream and decorated them with these super fun gummy fangs I found at Target.

Pipe frosting on to cupcakes (I used tip 1D) and top with additional sweetened coconut flakes, pineapple wedges and maraschino cherries.

It's a basic, easy frosting recipe that can be used to make all of your cakes and cupcakes even better.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

You may have noticed a patterned lately: no bake peanut butter and chocolate bars, peanut butter and chocolate chip bars, peanut butter cookie dough brownies, reese's peanut butter and chocolate truffle, peanut butter cupcakes with chocolate frosting, reese's peanut butter chocolate brownies and these are recipes using both peanut butter and chocolate I shared in the last 2 month.

Use this frosting to frost cupcakes or brownies, make graham cracker sandwiches, stuff strawberries or raspberries... the possibilities are endless!

For some of them, I did the same thing I did last year, where I had a layer of cupcake, then ice cream (sorbet in this case), then frosting (again, I used up some coconut cream cheese frosting I had in the fridge).

I used a box mix for my cupcakes and made my buttercream frosting from scratch.

I used the frosting for cupcakes.

If you are pouring the glaze over a chilled cake or cupcakes that is already frosted, the glaze can be used soon after it is blended.

As you can tell by the photos — I use a pretty healthy dose of peppermint frosting on my candy cane chocolate cupcakes.

We used some of the leftover raspberry purée to make a nice pink frosting and topped the cupcake with a raspberry.

I also made the chocolate frosting, but used 1/2 tbsp vanilla extract and 1/2 tbsp orange extract to give it a different flavor and these cupcakes rocked!!

This recipe made just enough to cover the 39 cupcakes with the swirls, which tend to use a lot of frosting.

Judging from the Chewy, Chunky Blondies; Margarita Cupcakes (I ate that frosting with a SPOON); Salted Caramel (yep, ate that with a spoon too); Salted Caramel Brownies; and Ciabatta that I've made using your recipes, I'm pretty sure this will be a hit too.

I also have used this frosting for how many times — with the cakes and cupcakes.

I'm just wondering if there are alternative frosting that can be used with pumpkin cupcakes?

I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I used 2 eggs (instead of 3) and about 2/3 cup water and just less than 1/4 cup oil.

I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut butter frostings until the end.

I'm planning on using it this wknd for frosting cupcakes.

I used some cream cheese frosting I had leftover from the Red Velvet cupcakes to drizzle over them while they were still warm.

Frost cupcakes immediately, OR store frosting in the refrigerator until ready to use.

Back in the days when I used to make cupcakes for people, buttercream was my most requested frosting.

Use frosting immediately to frost cupcakes or store in an airtight container in fridge for up to a week.

The very vanilla cupcakes are to die for without a need for frosting, but the amount of coconut oil and honey I used to make the frosting is so expensive to waste... is there a way to salvage this?

Use it to frost a cinnamon chocolate cupcake.

if I'd only thought to look for sugar free frosting before I tried my version, but I did have huge success using reduced carrot juice for a beautiful, golden orange colour to the icing (a nice touch for a squash cupcake for Halloween).

Enjoy these beautiful chocolate cupcakes made using Betty Crocker ® SuperMoist ® white cake mix and frosted in layers with Betty Crocker ® Whipped frosting — a delicious dessert.

Using a spatula, frost the ice cream cupcakes with the whipped cream and sprinkle the whipped cream with any remaining cookie crumbs.

To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

You can either spread the frosting on the cupcakes with a small spatula or, if piping, use a large Wilton 1M open or closed star tip to make lovely swirls.

A cupcake always needs frosting and for this Lemon Cupcake I have simply used a lemon flavored whippedcupcake always needs frosting and for this Lemon Cupcake I have simply used a lemon flavored whippedCupcake I have simply used a lemon flavored whipped cream.

Now, you could just cover the cupcakes with a thin layer of frosting using a knife or offset spatula, or, if you want swirls of frosting, use a piping bag fitted a plain or decorative tip.

Transfer the mixture to a piping bag or just use a spoon to add the frosting on top of the cooled cupcakes.

LOL I usually use 1 Qt to frost 1dz cupcakes!

Use a small spoon or a mesh strainer to dust the frosted cupcakes.

In this gluten - free cupcake recipe, I actually used real blueberries to color the buttercream frosting!

Transfer frosting to a piping bat fitted with your tip of choice (I used Ateco # 827) and frost cooled cupcakes.

I want to make these cupcakes using your buttercream frosting.

Push black licorice strings into the base of the frosting to form the legs (I used spider cupcake holders so I did not do this step in the photos above, but the black licorice will give you a similar result).

I've been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and maple syrup or even worse, frosting less.

Using an off - set spatula, spread black frosting onto cupcakes to form a dome shape.