#1 Mother's Day Cupcake

Show Mom you think she’s the best of the bunch with a batch of these “#1” cupcakes. Made with colored frosting and sprinkles, the techniques used here are easy enough for even the most inexperienced bakers to manage. Just make sure their hands are big enough to hold a piping bag properly! If they are too little, you know where you’ll be helping out most during the decorating process!

 
Ingredients

a batch of cupcakes (make mom’s favorite flavor)
royal icing
colorful confetti sprinkles
pastry bag
thin tip and coupler (we used Wilton 4)

Directions

Bake a batch of cupcakes and allow to cool completely.

Make some white icing (we used royal) and reserve about 1/4 cup of it. You’ll use the reserved icing later to tint and pipe on the #1 to the cupcake later. You can use a store brought white icing if you’d like, but the royal icing will create that smooth, glass look on the cupcake.

Ice each cupcake. We like to use a small, uneven spatula to do this. You won’t need to play with the royal icing too much – it should smooth out relatively easily. If icing with a different type of icing, be aware that it may not come out as evenly – that’s fine though!

Shake your sprinkles into a shallow bowl so that they are evenly distributed and deep enough to cover the edge of the cupcake. Carefully dip the edges of the cupcake into the bowl, covering the entire circumference. Let the icing harden for about 15 minutes.

While the icing sets, tint the reserved frosting a pastel color of your choice. We liked green, but make yours whatever color your mom likes best.

After the icing is smooth and set, pipe “#1” within the ring of sprinkles. Allow to set.

You’re all done!