A few weeks ago I was commissioned by a friend to bake a batch of cupcakes for a birthday present. I’ve never been paid for my cakes before and normally I wouldn’t take money from a friend, allas she wouldn’t take no for an answer.
She gave me free reign over the cakes, her only request was they must be peppermint. So, of course I made a chocolate chip cupcake (chocolate and mint were made for each other, I’m sure you all agree) with a basic peppermint butter cream. It all seemed a little boring so I decided to try out a technique that had been floating around my mind for a while now. Pink and white two tone frosting! I was overjoyed with the result, the only problem I had was super sticky hands from layering the colours in my piping bag, yick!!
Two Tone Frosting:
250g icing sugar
80g unsalted butter
a few drops of peppermint extract
Pink food colouring
Beat together the sugar and butter until the mixture comes together. Add the milk a few drops at a time until you reach your desired consistency. Continue to beat until the frosting is light and fluffy.
Transfer half the frosting into another bowl and add one or two drops of pink food colouring. Mix till the colour is evenly distributed.
Take a piping bag fitted with your favorite nozzle and lay it down on a counter top. Take spoonfulls of the white frosting and lay it on the bottom half of the bag, once all the white frosting is used take the pink and scoop it on top of the white. Take care not to over fill the bag! Fasten bag and pipe away 🙂