Red Rose Cupcakes {How to Pipe}
Learn how to pipe rose cupcakes with red buttercream icing. These red iced flower cupcakes are quick and easy to decorate in 10 minutes with Tip 1M and no fondant is necessary.
In this image below, “S” represents the starting point in the middle and the “E” represents the ending point on the side. Hold piping bag at a 90 degree angle in the center of the cupcake and gently start squeezing your bag while moving your hand clockwise in a full continuous circle until the entire top is iced and covered and looks like a buttercream rose.
Red Rose Cupcakes (How to Pipe)
Learn how to pipe rose cupcakes with red buttercream icing. These iced flower cupcakes are quick and easy to decorate in 10 minutes with Tip 1M and no fondant is necessary.
Yield: Cupcakes
Ingredients
- 12 Vanilla cupcakes
- 2-3 cups Red frosting
Instructions
- Bake cupcakes and allow them to cool completely.
- Fill a piping bag with red icing and Wilton's Tip 1M.
- Hold piping bag at a 90 degree angle in the center of the cupcake and gently start squeezing your bag while moving your hand clockwise in a full continuous circle until the entire top is iced and covered and looks like a buttercream rose. Enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Please note that it takes about 3 days to make intense deep red frosting. Be sure to keep that in mind and plan ahead or you can just use store-bought red icing.
Nutrition
Calories: 154kcal, Carbohydrates: 25g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 141mg, Potassium: 41mg, Fiber: 1g, Sugar: 15g, Vitamin A: 22IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg
