We, the entire family, were invited to spend an Old Fashion Fourth of July in Aspen, with some friends. Although due to the fire danger in the mountains the Annual Fireworks Extravaganza has been canceled, it should still be a fun holiday. Aspen is known for celebrating Independence Day on a whimsical twist. Approximately 20,000 people come together to honor the nation’s birthday in true American style. Festivities include a parade, U.S. Airforce flyby, concerts, a kid’s bicycle rodeo, and “dancing in the streets.”
Sydney and I offered to bring dessert; at first we thought of designing “patriotic” cupcakes, but everyone seems to be coloring and decorating in red, white, and blue. Sydney and I thought it would be a refreshing change to use a summer theme instead. We figured we could find another outlet to show our love for this holiday. After careful deliberation we finally baked rose-vanilla cupcakes with half of the cupcakes piped with rosettes and the other half swirled, and both decorative tops could be piped without changing the tip/tube. Any large open star tip such as: Wilton 1M, Sterntüllen gross 11 Grössen, B Prince Open Star Pastry, Ateco 847, or Matfer Bourgeat S/S Star Shapes Pastry Tips will give you the swirl/ rosette result.
Rose-Vanilla Cupcakes/ Mini Cakes:
Prepare your mise en place.
Happy 4th of July!
The strange thing is that I can’t eat anything what tastes or smells like rose 🙂 I don’t even know why. But these cupcakes are so nice to look at.. 🙂
You can change the flavoring to vanilla, almond, lemon etc.
These look perfect! Yellow is my favorite color, I`d be drawn to these so fast…
You’re too sweet; I adore yellow as well.Thank you!
I’ve tried this but doesn’t look like a rosette when I do it ;-(
Susan, What tip type and number are you using?
Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!
Thank you, and keep in touch!
This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.
All the best, Alex