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.
These make such a big statement, but require only basic piping skills. How beautiful would a table full of these cupcakes be for a wedding shower, anniversary, Valentine’s Day, or engagement party. They are just so romantic looking! The vibrant red makes me swoon, and I have a feeling your guests will too. These Piped Rose Cookies {Raspberry Flavored}, How to Make Rosette Cake {Buttercream}, and How to Make Easy Fondant Roses (Ribbon Roses) will also aid your theme of romance and beauty.
How to Pipe Rose Cupcakes with Buttercream Icing?
- Bake and cool cupcakes– Completely.
- Fill a piping bag- With red icing and Wilton’s Tip 1M.
- Pipe rose– Until the entire top is iced and covered. Enjoy.
What Tip or Nozzle to Use to Make Roses?
These are made with a large star tip. Wilton’s Tip 1M is best.
What Tip or Nozzle to Use to Make Leaves with Icing?
Wilton’s tip 366 makes the perfect leaves.
Variations for Romantic Red Rose Cupcakes
Try other cupcakes flavors– Such as Best Red Velvet Cupcakes {With Cream Cheese Frosting}, Chocolate Cherry Cupcakes {With Filling}, or Fresh Strawberry Cupcakes {From Scratch}.
Consider other frosting flavors– Such as Maraschino Cherry Frosting {Pink}, White Chocolate Buttercream Frosting, or Marshmallow Frosting Recipe.
Use other icing colors– Such as How to Make Black Icing {Buttercream Frosting}, Strawberry Frosting {With Fresh Strawberries), How to Make Homemade Stabilized Whipped Cream, or Lemon Frosting (Lemon Buttercream).
Rosette cupcakes– This one is made of smaller flowers. Use a smaller star tip so that you can fit multiple roses on each cupcake.
Use two toned buttercream– fill a piping bag with two colors of icing and then, pipe. Use combinations like white and red, red and pale pink, white and yellow, or whatever else fits your theme.
Since the treats look like roses, why not add some rose water to the vanilla cake batter– This will make it rose flavored too. You can even add it to the frosting. It has a strong flavor so a small amount goes a long way. Add too much and it’s going to taste like soap.
You can even decorate the top of a sheet cake or brownies with the same technique– Fill the spaces between the flowers by piping green leaves. Use this Yellow Sheet Cake {With Chocolate Frosting}, this Texas Sheet Cake {From Scratch}, or these How to Make Fudgy Brownies With Crackly tops as the base.
Make mini cupcakes– Use a smaller star tip to make a smaller flower on each cupcake.
Add sprinkles– For even more flair and beauty.
Add edible gold paint– Use a small paint brush (that is food safe) to paint gold along the pointy edges of the rose for even more elegance.
Make a cupcake bouquet– Use this How to Make Cupcake Bouquet {Flower} to guide you but pipe the flowers according to this recipe.
Tips and Techniques
Icing must be firm but still “pipe-able”– Because this allows you to create the perfect shape.
If icing is too soft, it will not hold its pretty shape– To solve this, chill it in the fridge for 30 minutes and then try piping.
Do a few practice rounds– Because this helps to give you more confidence. You can practice on spare cupcakes or even a sheet of wax paper.
Your hand must be steady– If you are shaking, your flower will have a shaky “ruffled” appearance as well.
Red frosting must be made a few days in advance– Because this allows color to deepen and become the desired vibrant red.
Store-bought vs. homemade frosting– Either can be used for this recipe.
Work in a cool kitchen– Because this prevents the icing from becoming too soft and unpipeable.
Cool cupcakes completely before icing– Because this prevents the icing from sliding right off the cupcakes.
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.
Storage of Decorated Cupcakes
Refrigerate– In a sealed container for up to 3 days.
Freeze– In a sealed container for up to 1 month. Thaw to room temperature to use again.
More Homemade Decorated Cupcake Ideas
- Galaxy Cupcakes {With Buttercream Icing}
- Champagne Cupcakes {With Champagne Frosting}
- Valentine’s Day Cupcakes {Chocolate Strawberry Cupcakes}
- Bee Cupcakes {Bumblebee or Honey Bee}
- White Wedding Cupcakes
Red Rose Cupcakes (How to Pipe)
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.
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