This past weekend, I made red velvet cupcakes for a local nestie GTG. I was so excited to make these from scratch for the first time, and so, I enlisted the help from another southern gal, Paula Deen. Sadly, Paula Deen let me down with some dry, flavorless red velvet cupcakes. I was a little embarrassed to bring these, since I hate presenting flop recipes to anyone, but I didn’t have time or ingredients to try again! So, what’s a girl to do? Make them look pretty!
I decided to make a simple cream cheese frosting (block of cream cheese, stick of butter, vanilla extract and powdered sugar until you get the right texture). Then, I colored the batch red and green. You know where this is going…
Yep, I wanted to swirl colors. Let me tell you..the pastry bag and I usually have a good fight over getting icing in the bag without getting it all over the top of the bag, my hands, etc. So, I found this tip on Cake Central’s forums about how to swirl with wayy less mess! Let me tell you…get your saran wrap ready, because you will want to make everything swirl colors after seeing how easy this is!
First, place a good sized sheet of saran wrap on your counter and plop icing in the center.
Roll the saran wrap into a thin log, cutting off excess wrap on the ends.
Slip the two colors (or three if you so dare) in the pastry bag, and squeeze icing out until the colors all appear.
Then, pipe!
Easy peasy swirl colors without the mess! 🙂
That is DAZZLING! I’ve never made the connection between swirling batter and swirling icing. But why wouldn’t it be possible?! Your cupcakes are way cute and festive!
Also, I’m really surprised Paula Dean’s recipe wasn’t good. I mean, she puts so much fat in everything! Yeah, it’s going to give you heart disease, but presumably you’ll enjoy life on the way there 😀
Wow…that is really easy!