hello I’m Gemma I’m from crumbs and
doilies cupcake I really want to show
you how to make some awesome cupcakes
the first thing you need to do apart
from having cupcakes obviously is to
learn how to make perfect buttercream so
I’m going to do that right now
buttercream obviously has butter in it
you’re going to need 200 grams of this
you want to make sure that your butter
is nice and soft this one’s straight out
the fridge so if I tried to use this it
would be really difficult and it would
take the other kind of might even break
my mixer and maybe my soap I’m going to
use this freestanding mixer I’m just
going to turn this on we’re gonna have
it going on like a medium speed if you
don’t have one of these and you can use
like a hand blender the ones with the
two prong mix of things that go in there
pretty good actually for small
quantities and if you’re really
old-school you can do it with a wooden
spoon but you know get ready to pump
because that is hot as you can see it’s
so much paler than it was when it went
in and it’s like fluffed itself up now
it’s ready to have some icing sugar put
in so this is 450 grams of icing sugar
which I’ve sifted I’m just going to
sling half of that in starting on a low
speed which is really important because
if you don’t you’re going to end up with
a face full of icing sugar which is
happening to me many times
let’s get this stuff in and just do
exactly the same thing as you did a
minute ago just start slow and increase
the speed
people always ask us how we get a
buttercream to be so white the only
trick to look like really pale and
really lovely soft smooth fluffy
buttercream is time a lot of people just
rush it in then that was something
really thick and stodgy and kind of like
laggy
which doesn’t make a very tasty cupcake
so just give it some patience patience
is a virtue now we’re going to add some
milk make it really nothing but right
down to the minimum speed two
tablespoons for this amount
no matter how good these mixers are
there always be a bit it can’t reach
either at the bottom or round the sides
or both so get your spatula in there and
give it a bit of a poke around just to
make sure all of that stuff is getting
mixed up as well I want to put some
vanilla extract in for this amount of
icing maybe like half a teaspoon use the
good stuff
don’t use vanilla essence I don’t even
know where that is it’s gross
the butter creams ready oh yeah really
soft and velvety and fluffy and gorgeous
and yummy I should also taste good
hopefully there’s no where’s I’m gonna
taste good so before you start just get
your utensil whatever you’ve got I’m
using a spoon Yeller it’s kind of like a
spoon kind of like a spatula it’s a
spoon illa but you can use anything
really and palette nice skirt or even a
tea spoon would work to cover a cupcake
with buttercream you want about this
much to start with like a squash ball
that’s grabbed your cake we’re going to
plop the icing on and then we’re going
to bounce it around at the same time as
turning the cake like this so here it
goes plop and then plop turn and bounce
kind of like tapping your head and
rubbing your tummy at the same time a
little bit but once you have a few goes
at it you’ll probably get the hang of it
so you’re going to cover the whole cake
but be mindful that you’re not flushing
it all over the sides and then once you
get to the top just give it a little
flourish like that I’m going to make
sure that your buttercream is still wet
so don’t wait too long before you
sprinkle it and then when you get around
to sprinkling it just wrap some and just
from a height just kind of sprinkle
so there we have it a beautifully hand
iced buttercream cupcake for you to eat
or share or just eat
you
doilies cupcake I really want to show
you how to make some awesome cupcakes
the first thing you need to do apart
from having cupcakes obviously is to
learn how to make perfect buttercream so
I’m going to do that right now
buttercream obviously has butter in it
you’re going to need 200 grams of this
you want to make sure that your butter
is nice and soft this one’s straight out
the fridge so if I tried to use this it
would be really difficult and it would
take the other kind of might even break
my mixer and maybe my soap I’m going to
use this freestanding mixer I’m just
going to turn this on we’re gonna have
it going on like a medium speed if you
don’t have one of these and you can use
like a hand blender the ones with the
two prong mix of things that go in there
pretty good actually for small
quantities and if you’re really
old-school you can do it with a wooden
spoon but you know get ready to pump
because that is hot as you can see it’s
so much paler than it was when it went
in and it’s like fluffed itself up now
it’s ready to have some icing sugar put
in so this is 450 grams of icing sugar
which I’ve sifted I’m just going to
sling half of that in starting on a low
speed which is really important because
if you don’t you’re going to end up with
a face full of icing sugar which is
happening to me many times
let’s get this stuff in and just do
exactly the same thing as you did a
minute ago just start slow and increase
the speed
people always ask us how we get a
buttercream to be so white the only
trick to look like really pale and
really lovely soft smooth fluffy
buttercream is time a lot of people just
rush it in then that was something
really thick and stodgy and kind of like
laggy
which doesn’t make a very tasty cupcake
so just give it some patience patience
is a virtue now we’re going to add some
milk make it really nothing but right
down to the minimum speed two
tablespoons for this amount
no matter how good these mixers are
there always be a bit it can’t reach
either at the bottom or round the sides
or both so get your spatula in there and
give it a bit of a poke around just to
make sure all of that stuff is getting
mixed up as well I want to put some
vanilla extract in for this amount of
icing maybe like half a teaspoon use the
good stuff
don’t use vanilla essence I don’t even
know where that is it’s gross
the butter creams ready oh yeah really
soft and velvety and fluffy and gorgeous
and yummy I should also taste good
hopefully there’s no where’s I’m gonna
taste good so before you start just get
your utensil whatever you’ve got I’m
using a spoon Yeller it’s kind of like a
spoon kind of like a spatula it’s a
spoon illa but you can use anything
really and palette nice skirt or even a
tea spoon would work to cover a cupcake
with buttercream you want about this
much to start with like a squash ball
that’s grabbed your cake we’re going to
plop the icing on and then we’re going
to bounce it around at the same time as
turning the cake like this so here it
goes plop and then plop turn and bounce
kind of like tapping your head and
rubbing your tummy at the same time a
little bit but once you have a few goes
at it you’ll probably get the hang of it
so you’re going to cover the whole cake
but be mindful that you’re not flushing
it all over the sides and then once you
get to the top just give it a little
flourish like that I’m going to make
sure that your buttercream is still wet
so don’t wait too long before you
sprinkle it and then when you get around
to sprinkling it just wrap some and just
from a height just kind of sprinkle
so there we have it a beautifully hand
iced buttercream cupcake for you to eat
or share or just eat
you
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