To make the buttercream (enough for about 28 cupcakes) I used the following ingredients:
400g Butter, room temperature
1KG Icing Sugar, sifted
1 tbsp Vanilla Extract
200ml Milk
2 tsp Green Food Colouring
Method:
1. Beat together the butter and icing sugar until combined.
2. Add your vanilla extract and mix to incorporate.
3. Add the milk gradually (Take note here that you can add a bit more or a bit less depending on the consistency you want your buttercream icing to be at. So add it bit by bit to ensure you don't put in too much. You want a thick consistency to the buttercream for piping so that it doesn't fade away)
4. Add your food colouring and mix until it is evenly distributed throughout the buttercream.
5. Fit the piping bag with a star shaped nozzle and then fill it with the butter cream.
6. Hold the piping bag above the cupcake and squeeze out the buttecream at a slow pace while circling around the edges of the cupcake, getting higher as you move towards the centre. (Imagine an ice cream cone being filled with soft serve icecream).
7. Add the gold covered chocolate baubles and place the chocolate star on top.
