Mini cupcakes are the perfect bite-size dessert to satisfy a sweet tooth. Frosting a mini cupcake can be as easy as frosting a large cupcake with the right equipment. It takes a bit more patience and a smaller pastry bag. Add this to my Recipe Box.
Icing Mini Cupcakes
Bake and cool mini cupcakes according to package directions. Prepare your frosting.Open a resealable plastic sandwich bag and, to keep both hands free when filling, place the bag over a mug or wide-mouth jar. Cuff the bag over the edges of the jar or cup.
Hold the cup or jar with one hand and, using a spatula, fill the bag a third of the way with icing.
Gently squeeze the icing toward the bottom of the bag and direct the frosting toward one corner of the bag. Let out any excess air. Twist the ends of the bag closed to seal in the icing.
Snip off a small diagonal piece from the corner of the bag with scissors.
Position the filled bag over the outer edge of a mini cupcake. Working inward in a circular motion, gently squeeze frosting out of the bag and onto the cupcake.
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