I’ve been dying to make this frosting. Yep, it’s that simple. Valentine’s Day is coming up and I wanted to make Martha Stewart’s 7-Minute frosting. I NEEDED to learn how to pipe it onto a petite cupcake with a standard pastry tip to make a perfectly puffy, super smooth, round cloud of fluff. Mission accomplished. Although, I must admit, it took some practice (practice cupcakes not shown). I haven’t adapted Martha’s recipe, it’s golden. But, I have added some extra clues that I found helpful. So, grab my recipe below and GO FOR IT! You won’t regret it. This frosting slips into second place right behind buttercream. It’s light, bright and not too sweet. It sits perfectly atop a cupcake and I have wild ideas for how to use it on a cake, can’t wait!
I was craving a light cupcake to support this cloud of frosting. One that would bake up golden and show off some pink nonpareils in a “funfetti” inspired batter. I hit a home run with angel food. In keeping with my Martha Stewart theme, I grabbed her recipe for angel food cake and gave it a whirl in cupcake form. Here’s what I learned: Angel food = finicky. Angel food = totally worth it. I’d read numerous recipes and all warned to FOLD not stir. So I did, and it worked out just fab. Don’t be scared of angel food. All you need to know is that it rises and then tightens up or shrinks, so fill your cupcake liners. Fill ’em up! No need to follow the 2/3 batter rule with angel food. These will be petite no matter what you do. Petite and lovely indeed!
To get frosting clouds like these, use a #1A pastry tip. Holding the tip straight down over the center of the cupcake, pipe frosting letting it push outward to desired size, slowly pull up and away while pushing frosting. Ease up on your pressure and lift away quickly to form a soft peak. Or pull to the side to avoid peaking. Eh Voilà! Sprinkle with pretty-in-pink nonpareils for a cute little Valentine’s Day treat.