These little cupcakes look a little bit like they’re on fire, but the cool striped swirl effect they have is really fun, and really easy to do, too.
What You Need:
Buttercream Icing in multiple colors
— Click this link to see how to make them in Icing Bag Bullets.
Cupcakes (or mini cupcakes like these)
Large open star tip like Wilton Tip #1M
If you have never made an Icing Bag Bullet before, you’ll want to check out this tutorial.
In short, you wrap icing in plastic wrap to keep cleanup easier.
To make striped icing, try to make your bullets as long and skinny as possible. The skinnier they are, the easier it will be to get it loaded into the bag.
Lay two or three bullets side-by-side, and twist the open end of the bullets together, as you see in the photo above.
If you’re doing cupcakes, load the Tip #1M into the bag without a coupler. Scrunch the bag down so that it is around the tip. The plastic wrap will stick to disposable bags, so getting the bag as scrunched as possible makes it easier in the long run.
Thread the plastic wrap through the tip, being careful that all two or three bullets thread in the same place.
Hang the bag by the twisted wrap through the tip, and carefully pull the bag down over the bullets. (This can be tricky and take a little fidgeting.)
Cut the plastic wrap by pushing the tip inside of the bag a bit. When you pull the tip out, you want to be sure that no plastic wrap extends past the spokes of the tip, or you won’t have a pretty swirl.
Squeeze the icing on to the cupcake. Know that the first one or two will not be as swirled as the rest because the icing doesn’t all come out perfectly even… at least not in my life.
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