Sweet Shoppe Twist Cupcakes
- 1 box of chocolate cake mix
- 3 large eggs, 1 1/4 cup water, 1/3 cup vegetable oil
- Standard muffin pan
- Over the Top designer party baking cups
- Mixing bowls for each icing color
- 1 tub Over the Top white buttercream icing
- 1 tub Over the Top chocolate buttercream icing
- Over the Top decorate it starter kit (We used coupler, collar and decorating bag.)
- Over the Top sugar beads (We used red.)
- Striped decorative straws
- Prepare cupcakes according to package directions. Let cool completely.
- To prepare icing: scoop full tub of each icing into individual bowls. Add 1/2 tsp water to each. Whip each icing mixture by hand until smooth and fluffy.
- To prepare decorating bag: trim 1/4 inch off tip of decorating bag. Insert coupler in bag with threads down. From outside of bag, screw collar onto coupler.
- Fill decorating bag with half white buttercream icing and half chocolate buttercream icing so that the icings are side-by-side in the bag.
- Holding decorating bag vertically, start piping from outer edge of cupcake (at 12 o’clock position). Squeeze bag with constant pressure as you pipe around edge of cupcake.
- Continue piping in a spiral motion toward the center, creating another layer of icing.
- Finish spiral in center. Release pressure and pull decorating bag straight up.
- Immediately place sugar bead on top of icing before it dries.
- Cut a decorative straw into 2 1/2-inch-long pieces.
- Push straw into cupcake at a slight angle.