3 Summertime Cupcake Ideas from Georgetown Cupcake That Are Almost Too Cute to Eat (Almost)

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In 2008, just moments before the cupcake craze erupted (do you even remember a time before red velvet?), sisters Sophie and Katherine Kallinis abandoned their jobs in fashion and venture capital to open Georgetown Cupcake in Washington, D.C. What started as a single-store operation grew into so much more—today, the duo manage a total of six shops and ship their in-demand baked goods nationwide. Having perfected a moist, rich batter recipe and all-important cake-to-frosting ratio, Georgetown Cupcake seemed like the obvious bakery to tap for tips on decorating adorable summer desserts.

Sophie and Katherine recently dropped by InStyle HQ to show us how it’s done. They presented three variations, all using buttercream frosting, edible luster dust ($5; kmart.com), and fondant to achieve the perfect summertime look. Read on below for a few pieces of sage advice, and then watch the video above for the full tutorial.

Master Fondant

A small fondant decoration is “elegant and easy to make at home,” says Sophie. The ingredient can be found at craft stores and the baking aisle of many grocery stores, and can be dyed with a drop or two of food coloring. To prevent sticking, work with the fondant on top of powdered sugar or parchment paper.

Nail Their Signature Frosting Swirl

To begin, fill a plastic bag with your frosting of choice and cut the tip for piping purposes. Support the bag with one hand while applying pressure with the other hand and make a circle with the frosting, starting at the center of the cupcake. To finish, end with a burst of pressure in the middle.

RELATED: See How Famous Cupcake Bakeries Frost Their Cupcakes

Use High-Quality Ingredients

Sophie and Katherine advise home cooks use premium butter, like Plugra European style butter ($5; parthanonfoods.com), for the buttercream frosting. “Butter has a taste and you can definitely taste it in frosting,” says Katherine. They also suggest incorporating high-quality vanilla in the form of fresh beans, paste, or high-grade extract (like Nielsen-Massey, $54; jet.com). For dulce de leche, which is used to fill their Triple Caramel Beach Cupcake, the sisters prefer the brands La Salamandra and Roland.

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Be on the lookout for more live broadcasts on InStyle's Facebook page!

SHOW TRANSCRIPT

Hi, In Style. Jessica Seinfeld. Today is exciting. We are going to make vice cream, vegan ice cream. Instant ice cream, frozen bananas Peanut butter and coconut oil and it's done. First step is to freeze our bananas. Use ripe bananas. Don't be afraid using brown bananas that are using on your counter. Use them. This is the perfect recipe for them. Cut them into quarter inch coins. The reason why we slice them up evenly It's because we want them to blend smoothly in either our blender or our food processor. In your plastic bag try to arrange your banana coins in a nice single layer, so they're able to freeze individually. Lay this flat in your freezer. Take your frozen bananas and put them in your food processor or your blender. Then you can add your quarter cup of peanut butter. You can use crunchy. You can use smooth. Whatever you're into. You can use almond butter if you want. One tablespoon of coconut oil. I'm grating a little nutmeg in here. [MUSIC] I'm putting a half a teaspoon of cinnamon in here. So I've got everything in my food processor. I wait about a minute. To let the bananas thaw a little bit before I press go. [NOISE] I pulse it a few times to make sure I'm getting all the banana coins. [NOISE] See that? There you go! And it's Into a ball right before your eyes. Look at that, gorgeous! At this point I like to taste it for salt. Some peanut butters have more salt than others and so I check out and see if you wanna add little more stuff. And, in the case, I would. [NOISE] You can serve it right out of the food processor when it's nice, soft And creamy, or you can stick it back in the freezer and make it a little bit more like ice cream, ice cream. It's ready in five minutes, this recipe. It is a crowd pleaser, it's so delicious, and it's really not that bad for you, for a dessert.
 
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