While you are preparing a big feast for the holidays, don't forget about dessert! Sheryl Robinson a Wilton demonstrator is here with a few tips on how to make beautifully decorated cupcakes for the entire family to enjoy.
You may use medium consistency, or thin it down to ice your cupcakes.
1/2 cup solid vegetable shortening
1/2 cup unsalted butter
1/2 teaspoon Wilton clear vanilla extract
1/2 teaspoon Wilton butter extract
1 pound ( 4 cups) sifted confectioners' sugar
2 tablespoons milk
Cream butter, shortening and extracts. Beat in confectioners' sugar. Add milk and beat at medium speed until light and fluffy.
Pinch corners of cupcake liner to make a triangle. Place foil on sides to keep triangle shape. After cupcakes are baked place green icing in decorating bag and use tip #21. Start at the bottom and ice going down. Sprinkle on a jumbo star for the top and sprinkle rainbow noparclis on the remainder of the cupcake.
For more information about Sheryl Robinson or the Wilton cake decorating classes visit your local Hobby Lobby.
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