DIY // Handmade Washi Tape Cupcake Flags and Strawberry Swiss Meringue Buttercream Recipe

Unsurprisingly, this project has been done before, by many different blogs. I can see why. It's very cute and very easy. Nowadays, washi tape is easy to come by and comes in so many different colors and prints that you are bound to find some that suits your fancy. This is the Goldmine version. Next time you are making cupcakes for a party, why not go the extra (small) step and create these precious little flags. 
I also wanted to make mention of the icing I used for this recipe. I have to tell you that once you try it, nothing else will ever do as far as icing goes. It is light, creamy, fluffy, buttery, sweet, etc, etc and it's called Swiss Meringue Buttercream and in the case of this particular recipe, it has strawberries. I'll give you the recipe. For the cupcakes, try these .
For the flags: 
  • Lollipop sticks ( can be found at the same craft store you buy the tape from) 
  • Washi tape 
  • Scissors 
Snip off a little piece of tape and wrap it around the stick to make it look like a flag. Cut A little triangle out the end of it or simply trim on a bias. Done and done. 

For the Strawberry Swiss Meringue Buttercream: 
  • 4 large egg whites
  • 1-1/2 cups sugar 
  • 3 sticks unsalted butter, softened and cut into pieces (very important) 
  • 1/4 tsp salt 
  • 1 tsp vanilla extract
  • 3 cups strawberries, blitzed in a food processor
1. In a heat proof bowl (I like to just the mixer bowl), whisk together the egg whites and the sugar and place over a double boiler* whisk until the sugar is dissolved and the eggs come to 140 degrees. You can use a thermometer but I like to just stick my finger in and rub the eggs and sugar between my fingers to see if the sugar has dissolved. Once the sugar is dissolved and the mixture is smooth, you are ready for step 2. 
2. Using an electric mixer fitted with the whisk attachment, whip the egg whites on high until they become a stiff, glossy meringue, and the bowl feels cooled down. To test, give the bowl a jiggle, there should be no movement from the meringue. 
3. Now, switch out the attachments to the paddle attachment and turn the mixer to medium-high. Slowly mix in the pieces of butter until they are all fully incorporated. Once the butter is mixed, whip for a few minutes more to remove air bubbles. Note: every once in a while I will make this and the mixer seems to "break" after I've added the butter. If this happens to you, just keep beating it and it will eventually come back together and become fluffy and smooth. 
4. Now that you have your buttercream, set the mixer onto the "stir" setting and stir in the strawberries that you've chopped in a food processor. Now, enjoy! 

*a saucepan big enough to fit the bowl without touching the simmering water that will be in it.

Recipe & DIY: Megan Forbes
Photos: Christina Hussey
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