How to frost cupcakes the really easy way, with a spoon or piping bag (video demos)

This takes no skill – me, describing the dip method

A few weeks ago, I popped round to Penny (A Residence)‘s house to do some baking and recorded a couple of videos demonstrating how easy frosting cupcakes can be.

We filmed two main methods, a spoon and dip approach that require no piping, and simple ways to use a piping bag.

So…here it is, our frosting masterclass in two parts, complete with video demonstrations :)

Ingredients

• 250g slightly salted butter
• 750g icing sugar
• few drops of vanilla extract
• 75ml whole milk
• (I also used a few drops of of purple gel colouring, hence the colour)

Instructions

1. Beat the butter until fluffy
2. Add the icing sugar and mix gently until it combines
3. Add the milk, vanilla and colouring if you’re using any
4. Beat vigorously until it goes light and fluffy

The easy spoon and dip method

1. Spread the sprinkles out on a plate
2. Put a dollop of frosting on top of the cake and smooth round with a spoon
3. Dip into the sprinkles

The swirly method

1. Fit a piping bag with a star nozzle and fill with frosting
2. Twist the top and hold between finger and thumb on your dominant hand
3. squeeze the bag with the remaining fingers on the same hand to pipe
4. For piled high icing, pipe a little gem in the centre, then pipe in a smooth swirling motion from the outside in
5. For a rose shape, start from the middle and pipe in a spiral outwards, keeping the patter as flat as possible – if you angle the bag for this one, you get a more ruffle effect on the ‘petals’

See? So simple! Will you give it a try?

Huge thanks to Penny at A Residence for making these videos with me – it was so much fun.

Read more about our cooking adventures over on Penny’s blog now