Our guide to icing cupcakes
It’s surprisingly easy to create cupcakes that will make everyone think you are an expert baker!
Here’s our simple icing guide which has been written by Lauren from Cuppy Cakes – check out her
Facebook page: www.facebook.com/cuppiecakesx
Making vanilla buttercream icing
This is one of the easiest types of icing to make, and tastes
great. To make, you just need three basic ingredients:
 1 x 250g block of unsalted butter (at room
temperature)
 500g icing sugar
 1 x teaspoon of vanilla essence
Method

Beat the butter for about 30 seconds until it is pale in
colour. A wooden spoon and a bit of elbow grease will
work just as good as a mixer.

Add approximately one third of the icing sugar to the butter and beat until all ingredients are
combined. Add another third and repeat.

Finally add the remaining icing sugar with the vanilla essence and beat until well combined.
Scrape down the sides and beat for a further 30 seconds, then your buttercream is ready for
decorating.
Lauren’s top tip: Colour the buttercream using any gel or paste colouring, to create the
colour of your choice. You could also try out different flavours such as chocolate by adding
some cocoa powder or melted chocolate.
Filling your piping bag

Firstly you will need a piping bag and nozzle. This is
what will make your cakes look super professional!
Lauren’s top tip: Use disposable piping bags, as they are a lot more hygienic and easier to
use. No cleaning needed - just throw it away when finished.

Cut the bottom of the piping bag and insert the nozzle of your choice - large nozzles tend to
work better than smaller one.
Lauren’s top tip: fold over the top of the piping back so you can fill it up without making any
mess

Fill the piping bag with the buttercream using a spoon or
spatula.

Squeeze all the buttercream to the bottom of the bag,
removing all the air and then twist the top tightly to stop
the icing from coming out.

Hold one hand on top of the bag where you have
pushed down all your buttercream and the other hand at
the bottom around the nozzle. This will make it easier to
guide your piping bag around the cupcake.
You’re now ready to ice your cupcakes

Take your freshly baked cupcake and place your nozzle
on the outside edge. Start to squeeze the piping bag
gently while at the same time guiding your nozzle around the edge of the cupcake.

When you have made an entire circle around the edge of the cupcake, carry on squeezing
the buttercream but take the nozzle a little higher inside the first circle and repeat until you
have a complete buttercream swirl.

Now you can get creative and decorate your
cupcakes with all different sprinkles and edible
decorations.
Lauren’s top tip: Head to your nearest large
supermarket where you should be able to find a
great range of cake decorations....my favourite are
the colourful sprinkles!
Time to sell your lovely creations
Good luck, and thank you for supporting The Children’s
Society with your new-found baking expertise!