The Frosting Swirl
Until recently I haven’t really given much thought to the frosting on top of the cupcake save for how good it tastes; but it’s come to my attention that there are about a bazillion ways to decorate a cupcake. At work we pipe frosting on with star and round tips, sometimes with sprinkles, sometimes without. Then there’s the homemade cupcake frosting where it’s just sort of blobbed on and then rounded out which makes me all warm and fuzzy thinking about family picnics and childhood birthday parties.
On my recent trip to the City of Wonder I encountered a completely new way to frost a cupcake. It’s a little bit homestyle, a little bit formal, and it’s everywhere. So, after watching a couple of cupcakes get frosted I thought I’d give it a shot myself.
You will need some cupcakes (duh), a frosting that isn’t too soft & isn’t too hard (normal room temp frosting), a straight spatula, and sprinkles.
My notes from watching the swirl in action.
It took me a couple of cupcakes to really get a swirl down that I was happy with. Next time I’ll use a smaller spatula to get a tighter more spirally swirl. I certainly couldn’t crank out dozens of these things at a time, but the next time I whip up a batch for a party I’ll practice my little swirl again. If you’re looking for a good frosting, try this chocolate buttercream. It’s by Elinor Klivans author of several delightful cake & cupcake books. It’s for about a dozen cupcakes, with some to spare, and it’s nice a creamy and delicious!
3 oz. Chopped Unsweetened Chocolate
2.5 cups Powdered Sugar
1 Tbsp + 1.5 tsp Cocoa Powder (Dutch Process Preferred)
1.5 cups (3 sticks) Unsalted Butter – Room temperature
1 tsp Vanilla Extract
1/2 cup Heavy Cream
Melt Chocolate in a heatproof bowl over a pot of simmering water (double boiler), and set aside to cool slightly.
Sift Powdered Sugar and Cocoa Powder into the bowl of a mixer or bowl if using a hand mixer. Add the Butter and mix on low speed till smooth (about 2 minutes – less if butter is soft). Add the chocolate and mix till combined. Add the Vanilla and Heavy cream and mix till combined.
On Medium to medium-high speed beat frosting until smooth and creamy, and lightened in color. Use frosting immediately. If refrigerating make sure it is covered tightly and comes back to room temp before using.
