How to make firework cupcakes

June 30, 2012

Who doesn’t love a good fireworks display on the Fourth of July? Especially if it’s sweet and edible, like these delicious cupcakes. Instead of brightening the skies, these cupcakes will put a twinkle in the eyes of all the young patriots at your holiday picnic. Here’s a video I put together with the full rundown of making these explosive treats:

Start with the cupcakes of your choice. You could do vanilla and red velvet to emulate the stripes–just an idea.

Color your blue and red icings, obviously you don’t have to color the white. You may want to put a base of white icing on each cupcake so that you don’t have bare spots in your firework. In that case, you’ll want to have approximately the same amount of blue and white icing, but just a little red, since we only use a small amount of red icing for the center spark.

As you can see, these piping bags are already outfitted with couplers. A coupler is the little plastic nozzle that you attach to the end of the piping bag so that you can switch out the piping tip you’re using. We need it here since we’re using the same tip with different colors of icing. If you put the tip inside the bag, you’ll be in a real bind. To use a coupler, you detach the outer ring from the cone part, put the cone inside the piping bag, fill the bag with icing, attach the piping tip to the outside of the bag, and secure the tip by screwing on the outer ring of the coupler. It’s all in the video for your viewing and learning pleasure.

Here’s a shot of the coupler and piping bag pre-icing, as well as a few other things you’ll need. The spatula comes in handy for spreading the white icing base on each cupcake–you can also use a butter knife. The piping tip, however, is your MVP in the making of the firework cupcake. It’s Wilton #233 or Ateco #133, and it’s what will make your icing burst into the air and create the perfect firework.

Bring these cupcakes to any Independence Day affair you’ve been invited to, and you’ll be sure to cause an impact.

Decorator’s Buttercream (for 24 cupcakes)

Adapted from The Well-Decorated Cake by Toba Garrett

  • 2 sticks (8 oz) unsalted butter, softened
  • 1/2 cup shortening
  • 1 t vanilla
  • 1/2 t salt
  • 1/2 T meringue powder
  • 1 1/2 pounds powdered sugar (about 6 cups), sifted
  • 3-4 T milk, as needed
  1. Cream butter until smooth and glossy. Add shortening and cream until uniform.
  2. Add vanilla, salt and meringue powder.
  3. Make sure powdered sugar has been sifted. Add to the butter mixture and cream until blended. Icing will be stiff.
  4. Add milk or water until icing is the desired consistency, thick and spreadable.

{ 3 comments… read them below or add one }