From the Culinary Institute of America:
CIA Chef Stéphane Weber demonstrates how to properly fill a pastry bag and decorate cupcakes for spring by piping buttercream frosting.
Also, these are the cupcakes on their menu:
Cupcakes
Chocolate 2.95
Chocolate cupcake soaked in Amaretto simple syrup. Topped with chocolate frosting and dragees.
Chocolate Mocha 2.95
Chocolate cupcake soaked in coffee simple syrup. Topped with coffee frosting and assorted puffed rice pebbles.
Crème Fraîche 2.95
Crème fraîche cupcake soaked in vanilla simple syrup. Topped with vanilla frosting, fondant flower, and candied yellow mimosa flowers.
Fluffer Nutter 2.95
Vanilla cupcake filled with peanut butter and soaked in vanilla simple syrup. Topped with marshmallow fluff.
Lemon 2.95
Lemon cupcake soaked in lemon simple syrup and filled with lemon curd. Topped with lemon frosting, candied lemon zest, and poppy seeds.
Red Velvet 2.95
Red velvet cupcake soaked in vanilla simple syrup. Topped with cream cheese frosting and coconut.
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