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- Divide the buttercream frosting in half, separating into two bowls. Using a toothpick, add a small amount of the first color to the first bowl and stir well to incorporate. Add small amounts and stir until the desired color is reached. Repeat the process with the second bowl and color.
- Assemble the piping bag with the tip and coupler. Scoop the two colors of frosting into the piping bag side by side. Squeeze some of the frosting onto a plate (or in your mouth) until both colors come out. Pipe large flowers around the edge of a cupcake, then fill in the center.
Stella and Daniel Antic'S RECIPE NOTES:
Hydrangea Cupcakes on Pinterest – http://www.pinterest.com/pin/127930445635342319/
My basic cupcake and buttercream frosting recipe – https://www.cookbookcommunity.com/recipes/cannoli-cupcakes-with-nutella-and-cinnamon-buttercream-frosting/