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125 gr butter
White Chocolate Buttercream Frosting
125 gr butter
100 gr white chocolate
240 gr icing sugar
2 tablespoons milk
Beat butter until as white as possible, add icing sugar, then add milk in two batches. Cut white chocolate into small pieces and put them in a small heatproof bowl over small saucepan of simmering water.. Quickly stir into mixture.
Use a piping bag with a large fluted tube, half-fill the bag with the buttercream. Pipe generoous swirls on top of each cake. Refrigerate.
Red Heart Candies
Follow same recipe as in cake 5
We couldn't find coloured candies, so we've used food dyes to give them the colour we wanted. We've found out you can also reuse the melted candies leftovers, the only thing is the colour gets darker.
125 gr butter
We couldn't find coloured candies, so we've used food dyes to give them the colour we wanted. We've found out you can also reuse the melted candies leftovers, the only thing is the colour gets darker.
Green Buttercream Frosting
125 gr butter
100 gr white chocolate
240 gr icing sugar
2 tablespoons milk
some drops of green
Beat butter until as white as possible, add icing sugar, then add milk, in two batches. Cut white chocolate into small pieces and put them in a small heatproof bowl over small saucepan of simmering water. Quickly stir into mixture. Add some drops of green colouring until you have the shade you want..
Use a piping bag with a large fluted tube, half-fill the bag with the buttercream. Pipe generoous swirls on top of each cake. Refrigerate.
Sugar decoration
Decorate as you like with red heart candie, small meringues or pink sugar hearts.
When you use buttercream in summer keep cupcakes well refrigerated!
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