To celebrate spring, I made these cupcakes and piped them with a delicious, yet light and fluffy, fat-free frosting. I wanted to use a fat-free frosting to mirror the lightness of the season. Spring is such a bright and cheerful time of the year. The flowers start to bloom, trees turn green and everything around us comes to life with color. It’s also a great time of the year to start tending to the gardens again and plant more flowers. Continue reading
These ruffle cupcakes don’t take a lot of time to decorate once you have your frosting made and piping bags filled. I couldn’t quite make up my mind if I should go with uniformity or variety, and, being as fickle minded as I am, opted for the latter. The flavors weren’t exceptional; it was a standard yellow cake recipe and buttercream frosting. Actually, the yellow cake recipe I used here wasn’t my favorite, as it bordered on the dry side. It was a recipe that was printed on a label that you peel off of a baking pan. But if there was anything positive I gleaned out of this project, it was that tip 104 is very versatile and does more than piping roses it is typically used for. Continue reading
