Kid-Friendly Rosy Cupcake Frosting | America's Test Kitchen Kids

recipe

From simple to deluxe, here are five decorating techniques to make your cupcakes wow-worthy.

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Rosy Cupcakes

Prepare Ingredients

2 cups

vanilla frosting

Purple food coloring

12

cupcakes, baked and cooled

Gather Equipment

Medium bowl

Small rubber spatula

Pastry bag

Scissors

Large petal decorating tip

Drinking glass

1

2 cups

vanilla frosting

Purple food coloring

Place vanilla frosting in medium bowl. Add 2 to 4 drops purple food coloring and use small rubber spatula to stir to combine.

2

Prepare pastry bag following steps below:

Use scissors to cut 2½ inches off bottom corner of pastry bag.

Fold top of pastry bag out and halfway down.

Insert large petal decorating tip through bag so tip is peeking out of snipped bag corner.

3

Fill pastry bag with frosting:

Stand bag upright in drinking glass (with tip touching bottom of glass). Use rubber spatula to transfer frosting to bag.

Twist top of bag nice and tight to push frosting down toward tip. There should be no air between frosting and top of bag.

4

12

cupcakes, baked and cooled

It’s flower time! With 1 hand, squeeze pastry bag above twist to steadily push frosting out of bag. With wider side of petal tip facing down and touching top of cupcake, pipe small, circular “bud” in middle of cupcake while rotating base of cupcake with your other hand.

5

Place tip (with wide side still facing down) along edge of bud and squeeze pastry bag to pipe a small “petal.” Rotate cupcake using your other hand and pipe another petal, overlapping first petal by ¼ inch. Continue piping petals around bud until you return to first petal.