This isn’t so much a recipe as a set of instructions. It’s how to get this two tone icing style that people seem to like. I wish I could say it was some kind of artistic expression in icing form but basically I had two colours of icing, bunged them in a bag and then felt a little surprised when I saw the results. Pleasantly surprised.
Here’s what to do. Choose a cupcake flavour like Easter spiced ones, lemon, chocolate or vanilla, bake them and let them cool. Then make some buttercream. You can make any recipe you like, but I use this without the jam. Split the buttercream icing into two bowls and colour each one differently. I chose a dusky pink and a fetching primrose in gel colours for the cakes in the picture.
Then pop the pink into an icing bag (I use disposable ones as I really don’t get the fabric ones that leak their contents through the fibres – ergh) fitted with a Wilton 1M nozzle. Pop the pink into the bag, then there are two ways to proceed. You can either pop the yellow on the top, squidge it all about a bit and then pipe away. Or you can poke a hole in the centre of the pink and spoon the yellow into it. Your call on which method to choose. Then put sweets onto the cakes or maybe animal biscuits.