How to Make Two-Tone Buttercream Rose Cupcakes

The last thing I want to hear someone say is, “that’s too pretty to eat!” I want to know you can’t wait to eat my creations! That said, these could be an exception. The Wilton 2D tip is simply amazing and practically makes the rose for you. It is a must-have tip and certainly necessary for this effect. I have included several images so that you can see how each rose is unique yet beautiful. And since I use Italian meringue buttercream, these will be as tasty as they are pretty. Prepare the cupcakes of your choice. In the video tutorial I have used Yellow Cupcakes. Make sure that you fill the fluted papers no more than two-thirds of the way. You want the baked cupcakes to be somewhat shallow to provide the right platform for the frosting. (See our Tip on Which is the Perfect Cupcake?) Of course, you could make these a solid color if you like, in which case you would just fill your piping bag fitted with the Wilton 2D tip with the color buttercream of your choice. For the two-tone effect and rose formation, follow these tips:

• Take your colored buttercream and fill the pastry bag about one-third of the way.

• Twist the open end shut and smoosh the buttercream around in the bag so that it is adhering to all of the insides of the bag.

• Place bag in a tall glass or vase and open the top. Use a spoon to create an open center channel – like an open tunnel. Make sure that the colored buttercream is still all the way around the center tunnel, touching the inside of the bag. The center hole should go all the way to the bottom of the bag, right to the tip.

• Okay, this is the tricky part: place white buttercream in the center tunnel, pressing it all the way down, right to the tip.

• Seal the bag up tight. If you are using a clear pastry bag, you will only see the colored frosting.

• Press a bit of the frosting out onto a plate until both the colored and the white portions are coming out together.

• Now you are ready to make your rose. Hold the cupcake in one hand.

• Using steady, medium pressure, start in the center of the cupcake and pipe a tight spiral, forming the center of the rose.

• Keep piping in an outwards spiral. Lessen pressure as you come to the end, trailing off. Use your finger to press in the “end” if necessary.

• Each rose will be unique and beautiful! Trust me. This works – if you are using the Wilton 2D tip!

_{Images: Dédé Wilson}