Category: Cupcakes, Valentine's Day
Yields:
12 Servings
Difficulty: Easy
Prep Time: 30 Mins
Hello everyone, welcome back to another lovely recipe. This week’s recipe is a cupcake design that is just so cute, pink and full of love. Perfect for Valentine’s Day.
The recipe you see is entirely lactose free, providing you use the right products of course. Check the fondant you will be using to make sure it contains no lactose.
I always use Over The Top icing because it is dairy free and top quality. Unfortunately, when you make a dairy free icing it can be time consuming and difficult. That is why I always use that particular icing.
Ingredients
Adjust Servings
Instructions
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The first thing we need to do is to create the hearts and paint them. Get your ball of white fondant and the mold. Sprinkle the mold with icing sugar so it lightly coats the inside. Tap out the remaining sugar.
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Take a small piece of the white fondant and place it into the heart mold. I used the small one that is completely smooth.
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Now you want to get your finger and spread the fondant so it covers all the sides.
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Now clean up the edges so that it is a clear and smooth heart shape.
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Repeat this process and place the hearts to the side. Now paint the hearts with the Rainbow Dust Metallic paint. Move them to a clear area where they can dry. I like making an extra ones just in case I somehow mess one up.
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The next step is to prepare the icing. Get three piping bags and fit them with the three piping tips. Fill the Ateco Open Star Small Piping Tip #32 with white icing. In a bowl add the icing and pink food coloring. You want a really bright pink. Put the icing into the bag with the piping tip #104. In the same bowl add in some more white icing. Combine so it becomes a light pink color. Place this icing into the bag with the 1M piping tip.
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Before we start icing the cupcakes we need to make sure we have a flat base to work off. Get a knife and level your cupcakes.
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We are going to start with the light pink frosting with the 1M tip. These need to be placed slightly off center. Start by piping a 'dot' into the center. Continue piping around the outside of that dot, bringing it in tight but not over the top of the original dot. When you want to stop ease off the pressure on the bag and continue dragging it.
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Get your white icing bag and pipe a few dots into one corner next to the rose.
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Now we are going to work on the ruffles. Grab the bright pink icing with the #104 piping tip. To create the ruffles keep the large end of the tip touching the cupcake. Start at the white dots you have piped. Pipe in a back and forth motion. Leave a small amount of space at the opposite side of the white dots. Pipe close to the light pink roses but not enough so they get smashed.
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Fill in the blank space with more white dots.
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Sprinkle the heart sprinkles on top. The final step is to get the painted hearts. Place them into the center of the rose.
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Serve and enjoy.
