About a month ago I had the idea of having cupcakes made for my friend’s bachelorette party – being the maid of honor, the responsibility of organizing it falls on me, with great pleasure. After I though about it and talked to my mother, a friend of hers had a birthday, and I suggested we tried doing the cupcakes ourselves and see how they would turn out. Apparently, we have the skills and the cupcakes were a success. So, instead of ordering the cupcakes, I ventured in doing them myself, with the help of my mother of course, adding an even more personal touch to the occasion.
They are quite simple and we followed this recipe with a few changes of our own when it came to decorating. Make sure you have the paper cases for the oven and adapt the sizings depending on how many cupcakes you want.
Once all the paper cases are filled – my mother and I used metal ones as well to keep them constrained. When you take them out of the oven, it’s important to let them cool down for 10 to 15 minutes – you don’t want the icing to melt in the first five minutes.
Use a piping bag to create that swirl on top of the cake, otherwise it’s hard to manage. You can always just use a spreader and have the icing with a more flat topping. After you’re done with the icing, cool them down for about 20 minutes in the fridge to hold the icing. I hope you enjoy and I would love to know if you ever tried this recipe, at home.
