The red stripe in the frosting was a bit difficult to master as I spread the frosting around in the bag too much the first few times I tried it. You draw stripes on the inside of the bag (I did 2-3) with red paste or gel food coloring, then have to carefully drop a big lump of frosting in so the colors stay in lines. I've seen some tutorials were they are very definite lines but I never seemed to truly get that down in the few weeks we sold these. I also learned that it was best to only fill the bag about halfway, as the colors begin to fade to pinkish after frosting 5-8 cupcakes. Also, don't draw the stripes too thick or the frosting will come out too red and gooey.
Nevertheless I think they look pretty good and festive around the holidays! We offered peppermint frosting for chocolate or vanilla cupcakes, though personally I think they went best with chocolate.
Peppermint Frosting
(makes enough for 12-15 cupcakes)1/2 cup butter (softened)
3-4 cups powdered sugar
1/4 cup milk
1 1/2 tsp peppermint extract or flavoring
red food coloring (gel or paste, not liquid)
Beat the butter at low speed for 2-3 minutes until creamy. Add 2 cups of the sugar and the milk, mix well. Continue to add sugar until desired consistency is reached. Add the peppermint extract or flavoring.
A great tutorial with pictures for the striped frosting method can be found at Our Best Bites.
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