Can you smell that? That’s fresh air, folks. And above zero temperatures. You remember those, right? Those temperatures that don’t freeze your lungs in their tracks? I had almost forgotten about them since Iowa turned into the Artic Tundra 2.0 the last few months. Dare I say it? Spring is here! For today at least… Iowa is pretty fickle this time of year. But between the 60+ degree temps this weekend and making a few dozen of these cheery golf ball cupcakes, I am ready for spring!
These cupcakes intimidated me for quite a while. Those darn dimples! I couldn’t get them to save my life. But I obviously figured them out or this would be a pretty pointless tutorial :) I found the idea for them over on Cake Central. For supplies you will need:
- Viva paper towels
- Flower cutter (this is my set)
- Rolling pin
- Two TBSP scoop
- Some sort of round ended tool to make dimples (dogbone tool, end of a paint brush, etc)
- Crusting buttercream in white (recipe here)
- A bag of green crusting buttercream fit with a grass tip
- A bag of yellow royal icing (Here is a recipe… but when I’m doing small detail work like this, I usually just mix powdered sugar and water together until I have the constancy I want)
- And of course, cupcakes
Scoop up 2 TBSP of crusting buttercream…
…and dollop it on top of your cupcake.
Grab your Viva paper towels and place one in your cupped hand. Gently squish the frosting down into the palm of your hand until it is smooth and rounded. Viva paper towels have quite the reputation in the cake biz. They have such a smooth texture to them that many bakers use them to smooth out frosting (only crusting buttercreams though!) in order to achieve a very fondant-like appearance.
Set a timer for 15 minutes and let your crusting buttercream “crust”. It will have a slight shell to it once the 15 minutes is over, allowing you to create perfect dimples without the frosting sticking to your tool.
Grab your dogbone tool, or a whatever you’ve found around your kitchen to create dimples, and gently press into the frosting to create a dimple. You will do a straight line of dimples directly across the center of the cupcake.
Once your straight line is done, continue lines of dimples until the entire cupcake is covered. Each line of dimples will be offset a bit from the previous line.
Now grab your green buttercream with the grass tip and begin piping grass along the edges. The trick to a grass tip is to start out squeezing fairly firmly, to get a strong base of grass attached to the cupcake and then quickly pull away as you stop squeezing. Practice makes perfect. I almost always do a few trial runs on the back of a spatula before I use my grass tip on a finished product!
Next, roll out your fondant to approximately 1/8 inch. If I had the drive today, I would have dyed it to contrast against the white golf ball… but my son’s nap was almost over and this tutorial would not have happened if he was up! So, just pretend it is pink. Deal?
Use your flower cutter and punch out a flower.
Take your dogbone tool and create a dimple in the center of the flower.
Attach the flower to your cupcake…
…and fill the flower’s dimple with yellow royal icing.
And that’s it! Perfectly adorable golf ball cupcakes!
I hope you enjoy making these as much as I did!
And P.S. I had mentioned an Etsy shop I was starting up soon last post and wanted to share the link with you! It’s called Land of Mae and will be stocked with anything from jewelry to art to baby items. Whatever my heart desires to create that day! It is officially up and running, but my shop sold out within a few hours… so I have some work to do to fill it back up again :) But if you wanted to check it out, here it is! And here’s my facebook page!