If you know me, you know I like to make things cute, sweet and EASY.
I also really like frosting, sprinkles and cupcakes.
But I hate actually frosting cupcakes- because they always look funky, no matter what fun technique I find on Pinterest. So today I am showing you my go-to, never fail, QUICK way to frost cupcakes- using my poured icing method!
You might remember how I have a way of pouring frosting on cakes to decorate them to look like they are covered in fondant. With a few simple tweaks, you can use the same method on a cupcake!
Let’s get down to it.
First off, you’ll need:
a can of storebought icing
wrapper-less cupcakes- cooled (today I tried Betty Crocker’s Gluten Free and they worked and tasted great). I highly recommend a Wilton silicone cupcake pan and pure olive oil cooking spray for easy, perfect cupcakes that pop right out without a cupcake liner.
a wire cooling rack
a flexible cutting board or large sheet of wax paper
Arrange your cupcakes on a wire cooling rack over a flexible cutting mat OR a large strip of wax paper. This will prevent a big mess, and also allow you to collect the frosting that slides off for re-use- so don’t skimp here.
Microwave the storebought icing for 15 seconds, then stir it and return to microwave for 20 seconds more. (TIP: if you’d like to avoid microwaving plastic, remove the icing from the container).
Stir thoroughly for 20 seconds until any visible lumps are gone.
Stick a knife in the icing- it should be very thin and runny. (see photo below marked Step 1). Slowly pour icing over the cupcake in a circular motion so you are sure to coat the sides. When you have a thin basecoat on, move to your next cupcake and let set.
Let each cupcake set for about 10 minutes. Your icing will now be much cooler and thicker when putting a knife in (see step 2). Repeat the pouring from step 1 with the thicker, more cooled icing to get a thick top coat.
When you’ve covered the cupcakes, go over any rough areas with your knife or offset spatula while still setting to smooth out any bumps or poorly covered areas. If adding sprinkles, do it immediately or they won’t stick well.
Let cupcakes set for 30 minutes before serving- they won’t be sticky and will look beautifully smooth like fondant. I like to keep mine in the fridge until as close as serving time as possible.
I LOVE how they look like little cakes! I also love how you get a lot of frosting in each bite- and are WAY easier to eat than traditional cupcakes. You actually use less frosting this way (even though it tastes like more because you get more in each bite) so its a little friendlier on the waistline (as much as you are going to be with icing, anyways).
My son is starting to get really finnicky about getting his hands dirty, and he actually loves to eat these because once the icing is set, it doesnt come off all over his hands as easily as with traditional cupcakes. He also doesn’t need me to unwrap anything!
You can also add fondant flowers, gumpaste shapes or other decorations on them for a beautiful display- or use this method on petit fours or rice krispy treat shapes!