Succulent Cupcakes

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.

succulent cupcakes
Succulent cupcakes for a very special green thumb.


 Originally posted on August 26, 2019

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