Learning how to create Basket Weave cupcakes with Bird Nests is not difficult. It only uses two decorating tips and is perfect for Spring or Easter.
This delicious recipe was first published 4/2017 and has been updated to improve the reader experience.
Basket Weave cupcakes make the perfect perch for these cute little bird nest cupcakes. They’re perfect for spring, Easter, or just because.
When I posted a White Chocolate Irish Cream cupcake that I made for my Mother-In-Law’s birthday. I posted the pictures of what they looked like and promised a tutorial on how I did it.
I’ve always enjoyed decorating cakes and cupcakes, and when I was very young I wanted to give it a try. My success was pretty hilarious. I covered the entire cake with royal frosting stars. What I didn’t realize is that when royal frosting dries it turns hard. If you buy those hard cake decorations that say things like Happy Birthday, that is royal frosting. It took a while to live that one down. It also took a while to break into that cake!
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You may need
- 12-cup Non-stick muffin pan – I love these muffin pans and have three of them so I can get them all filled and baked at once. They’re great for egg cups too!
- Decorating Tips – This set of two is all you will need for this cupcake but if you’re just getting started this is a nice beginner kit.
- Gel-Based Food Color – A little bit goes a long way and the colors are pure. Best of all they can be consumed with people that have peanut allergies like my little baking buddy next door.
- 3-Tier Cupcake holder and Cake carrier – This baby holds 36 cupcakes. It’s great when you have to transfer a cake or cupcakes or to just store at home.
Tips to make Basket Weave Cupcakes with Bird Nests
- Basket Weave tips
I started with a basket design made with a #47 decorating tip and White Butter Cream frosting mixed to a medium-thick consistency. If your consistency isn’t thick enough, you will lose your lines in the weave and if it’s too thick it’s difficult to squeeze through the decorating tip. If you stood a spatula into a container and shook it slightly, it would begin to lean but not just flop over.
- Bird nests tips
For the bird nests, I used a #233 tip and colored my frosting with gel paste food color. It’s also good to know that your color will intensify as it sits so I usually go a bit lighter knowing this. You can make your nests as large or small as you want. No two bird nests are alike!
Description of the steps in the
- Tip #47 with the smooth side next to the cupcake pipe a stripe vertically down the center of the cupcake.
- Turn the cupcake so center line runs horizontally. Make short hatch lines over the center stripe (like football laces)
- Turn the cupcake vertically again and make another stripe over the ends of the short lines.
- Turn horizontally again and from the empty spaces next to the center line, pipe over the second vertical line.
- Repeat until the top is covered.
Don’t have time to make it now? Pin it for later!
Cupcake Decorating Tips
- All ingredients should be at room temperature. (cupcakes and buttercream)
- Make sure you don’t overfill your cupcakes. You want a level cupcake. If they dome, slice the top flat and immediately eat the cake so you have enough energy to decorate them. Spread a thin layer of frosting over the top to seal in the crumbs.
- Cupcakes can be made ahead of time and frozen prior to decorating. I do this if I’m making them for a big event. Just make sure they return to room temp prior to decorating.
- Buttercream can be made up to two weeks ahead of time and stored in the refrigerator. I don’t color it until I’m getting ready to use it. Again, make sure that it returns to room temperature.
- Frosted cupcakes can be made the day before you need them. Just store them at room temperature. They don’t need refrigerated if you don’t use eggs in your frosting. A little milk will stabilize and be fine to leave out.
I hope to bring you more tutorials on other techniques. Most of them are quite easy once you’ve seen how they’re done. If there are some that you’ve seen and would like to see them here, I’d love it if you would let me know.
If you enjoyed this cupcake decorating tutorial please comment below and leave me a 5-star rating! Here a
few more posts I hope you enjoy!
- Lemon Cupcakes with Blackberry Filling – Hostess At Heart
- Mini Mouse Cupcakes – Bowl Me Over
- Easter Basket Kit Kat Cake – An Affair From The Heart
- Black Russian Cake with Kahlua Filling – Hostess At Heart
- 1 cup solid vegetable shortening
- 1 tsp clear vanilla extract
- 1 lb powdered sugar sifted
- 1 tbsp Meringue Powder
- 7 tsp milk or water
Combine shortening, water, and extract into the bowl of an electric stand mixer. Blend on medium until blended and becomes shiny (up to 5 minutes).
Add powdered sugar and meringue powder. Blend until combined.
Add additional water or milk if necessary.
Recipe adapted from Wilton Decorating Basics method course.
Meringue powder is made up of dehydrated eggs. Leave it out if you want these cupcakes to sit out or if you follow a special diet.
Whether you’re making Easter cupcakes or celebrating life, it’s all about having fun and enjoying yourself. Don’t forget to enjoy yourself!
LET’S KEEP IN TOUCH!
Thank you from the bottom of my heart for spending some time with me today!