The key to succulent cupcakes is a buttercream that will hold its shape. Like, really hold its shape. These were made with American buttercream, and they turned out okay. But if I were to do it again I would most definitely use a Swiss buttercream, as it holds it shape much better! Also, my icing got progressively softer from my hands on the piping bag. It wouldn’t be a bad idea to keep the unused bags on ice or on a cold surface.
Originally posted on August 26, 2019
