Sweetened Condensed Milk Buttercream Rose Cupcakes

5 from 1 vote

Sweetened Condensed Milk Buttercream Rose Cupcakes

Homemade chocolate fudge cupcakes topped with a beautiful swirl of the best, smooth and shiny red sweetened condensed milk buttercream in the shape of a rose.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 24

Total Time 44

Servings cupcakes

Calories 221kcal

Author Lise Sullivan Ode

Ingredients

For the cupcakes

1 batch Aunt Emily's Chocolate Fudge Cake

For the buttercream

250g unsalted butter, softened 1 cup, plus 2 tablespoons
250g vegetable shortening, I used Crisco 1 cup, plus 2 tablespoons
400g sweetened condensed milk 1 can
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

For the cupcakes

Make one batch of Aunt Emily's Fudge Cake into 24 cupcakes. Recipe is on my blog. Click the link above.

For the buttercream

Place shortening and softened butter (approximately 1 cup of each) in a large bowl. Beat on medium speed with an electric mixer until fluffy. With mixer on low, gradually add one can of sweetened condensed milk. Once combined, turn mixer up to medium and beat for 1-2 minutes.
Coloring the buttercream: Make sure to use food coloring gel, for best results. Too much red food coloring tastes bad, so you want to start by creating a base color with orange and pink. Start by adding a few drops of orange. Then a few drops of pink. Beat until combined. Next, add a few drops of red food coloring. Use the "no taste red", if possible. I like these brands: Americolor, Chefmaster and Wilton. Add more red, if necessary. Keep in mind that the color will darken as time goes on.

Making the rose cupcakes

Fill a large pastry bag fitted with a 1M pastry tip with the red tinted sweetened condensed milk buttercream. Then, holding the bag at a 90° angle (or straight up), pipe a rosette by squeezing the buttercream into a circular pattern (starting in the middle of the cupcake). Stop squeezing once you've piped the buttercream around the entire outer edge of the cupcake. Repeat for each cupcake. Store covered in the refrigerator for up to a week. Best if eaten at room temperature.

Nutrition