-
Serving24 People
Matcha! Bubble tea! I love both of these things… And to have them manifested with a yummy vanilla cupcake and cream cheese frosting is quite the treat. Enjoy.
This creation uses my basic vanilla cupcake, basic cream cheese frosting, and matcha bubble cream.
Ingredients
Directions
Make sure your cupcakes are fully cool before filling and frosting!
Using a small pairing knife, cut a cone out of each cupcake. Flip each cone and cut off the point so you just have the top of the cone remains. It helps to set the top to the side of the cupcake so you know which top goes where.
Fill each cavity with a spoonful of filling.
Replace the top on each cupcake.
Place a large plain tip into a large pastry bag and fill with the buttercream.
Twist the bag until the frosting is compacted towards the tip and there is no air remaining.
Use your dominant hand to secure the top of the bag, continuing to twist as you frost to maintain steady pressure. Use your non-dominant hand to guide the tip over the cupcake as you pipe a swirl on each.
Conclusion
Fresh fruit does not hold up well. So if you plan to store these cupcakes for some time, wait to decorate with a fresh strawberry or decorate with something else like sprinkles.
Leave a Review
You must be logged in to post a comment.