Pink Penguin Heart Cupcakes
Pink Penguin Heart Cupcakes
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Piping Bags
- Heart Cookie Cutter
- Tweezers
- Spatula
- Cookie Sheet
- Parchment Paper
Ingredients
- 6 Cupcakes
- 10 Oz Buttercream
- Pink Food Gel Color
- White Food Gel Color
- Red Heart Sprinkles
- Black Sprinkles
- Edible Glitter
Instructions
- Using 3 bowls divide up the butter cream.in the first bowl put 5 ounces of buttercream(about half), in the second bowl put 3 ounces of butter cream( a little over a quarter amount) and in the third bowl put 2 ounces of buttercream.
- In the 1st bowl add 2-3 drops of pink gel color. In the 2nd bowl, add 1-2 drops of white food gel color to enhance the white.In the third bowl, add 1-2 drops of orange food gel color. Then mix the buttercream in each bowl until they match the color of the food coloring
- Put each color buttercream into its own piping bag.
- Cut a medium size hole into the tip of the pink bag of buttercream and pipe the pink buttercream on top of the cupcake. Be sure not to leave any gaps.
- Get a cookie sheet and line it with parchment paper.
- Place the cupcakes upside down on the parchment paper. Lightly smush the cupcakes down so the tops will be flat. The put the cupcakes in the fridge for 10 minutes
- take the cupcakes out of the fridge, turn them cupcakes right side up. Use the heart cookie cutter to create the penguin’s center, lightly press it into the middle of pink buttercream.
- Cut a medium size hole in the tip of the bag of white icing. Pipe a thin layer of the white buttercream along the outline of the heart shape and fill it in.
- Put the cupcakes upside down on the parchment and place them back in the fridge for another 10 mins.
- Take the cupcakes out of the fridge, turn them right side up and Use your hands or tweezers to place 2 black bead sprinkles at top of the white area to represent the eyes of the penguin.
- Cut a small hole in the orange bag of the buttercream. Use it to pipe a triangle below the eyes for the penguin’s beak.
- Using the same orange buttercream, pipe mini heart shapes at the bottom of the cupcake to be the penguin’s feet.
- Use a spatula to smooth out the beak and feet.
- Put 1 red heart sprinkle in between the beak and feet of the penguin.
- With the left over pink buttercream, pipe a line of icing from heart to the end of the cupcake to create the penguin’s wings. Do the same on the other side. Use a clean spatula to smooth out the wings.
- Spray the penguins with edible glitter for a frosty look.
- Serve and Enjoy!
Notes
Don't skip thewhite gel color is important because it helps stop the pink and red colors from bleeding into the white buttercream.