Recipe details
Ingredients
For the cupcakes:
- 180g unsalted butter at room temperature
- 180g caster sugar
- 150g self raising flour
- 30g cocoa powder, sifted
- 2 medium eggs
For the buttercream:
- 300g icing sugar, sifted
- 150g unsalted butter, softened
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Line a cupcake tray with 12 cases and pre heat your oven to 180c
- Using a hand mixer or standing mixer, cream the butter and sugar until light and fluffy
- Mix in the eggs one at a time, scraping the bowl down with a spatula each time.
- Fold in the cocoa powder and self raising flour and mix until just combined.
- Spoon or pipe into your cupcake cases, until about 3/4 full and bake in the centre of the oven for 18-20 minutes until the tops spring back when touched and a toothpick comes out clean.
- Leave to cool completely.
- Prepare the buttercream by beating the butter until smooth and sifting in the icing sugar in 2-3 batches, mixing with each addition. Beat at a medium high speed until completely smooth and add 1 tbsp of the milk and the vanilla extract. Check the consistency before adding the other tablespoon of milk, you may not need it. You are wanting smooth and soft enough to pipe, whilst holding its shape.
- Add about 1/4 of the buttercream to a small bowl and add a little black food colouring. Mix until completely blended and add a little more if you haven't quite gotten a dark enough shade. Once you are happy with it, add to a piping bag.
- Take your cooled cupcakes and spread the plain buttercream over the top of each one, smoothing with a small palette knife and neatening up the edges. Once you have covered all of the cupcakes, take your piping bag of black buttercream and make a tiny snip on the end.
- If you are not feeling confident enough to pipe straight on to a cupcake, have a go on a sheet of greaseproof paper first.
- Using the tips outlined above, pipe your scary faces onto each one, or use the video for guidance. Repeat until you have decorated all the cupcakes. Enjoy!
Tips for Icing Cupcakes with Piped Icing:
Decorating cupcakes with piped icing can be a fun and creative way to add a unique twist to your baked goods. Here are some tips to help you achieve beautiful and professional-looking results:
Use the Right Piping Tips: Different piping tips create different effects. For example, a round tip (like a Wilton #1A) is great for smooth swirls, while a star tip (like a Wilton #1M) can create rosettes and stars. Experiment with different tips to see which ones you prefer. For this particular cupcake art you don't even need to invest in a tip as a snipped off piping bag will work just fine, meaning this is a great one to start your piping journey!
Consistency of Icing: Make sure your icing is the right consistency. If it's too stiff, it will be difficult to pipe. If it's too soft, it won't hold its shape. You can adjust the consistency by adding small amounts of liquid (like milk) to thin it out, or more powdered sugar to thicken it. I find a ration of 2:1 of icing sugar to butter works really well, with 1-2 tablespoons of warm milk to help smooth.
Prep Your Piping Bag: Fit a piping bag with the desired tip and fill it with the icing. Twist the top of the bag to push the icing down toward the tip. This helps prevent air bubbles and makes piping smoother.
Practice Pressure Control: Hold the piping bag at a 90-degree angle to the cupcake and apply consistent pressure. Practice on a piece of parchment paper before moving to the cupcakes.
Start from the Centre: Begin piping from the centre of the cupcake, working your way outward in a circular motion. This helps create an even and symmetrical swirl.
Consistent Speed: Maintain a steady and even speed while piping. This helps create a uniform texture and appearance.
Release Pressure Gradually: When you're finishing a swirl, release the pressure on the piping bag gradually to create a clean edge.
Experiment with Colours and Designs: Don't be afraid to get creative with colours and designs. You can use multiple colours in one piping bag for a marbled effect, or use food colouring to create different shades.
Add Toppings or Sprinkles: Top the icing with sprinkles, edible glitter, chocolate chips, or other decorations while it's still soft. This is a fun way to bring your bakes to life!
Chill Before Decorating: If the cupcakes are freshly baked and still warm, it's a good idea to let them cool completely before decorating. Warm cupcakes can cause the icing to melt.
Experiment and Have Fun: Practice makes perfect! Don't be discouraged if your first attempts don't turn out exactly as you'd like. Keep experimenting and enjoy the process. It's also really satisfying to look back at how far your skills come along with persistence!
Remember, decorating cupcakes is an art, and it's all about finding your own style and technique. With a bit of practice, you'll be creating stunning cupcakes in no time!
