Have the kids been going crazy for loom bands recently? Well, they’re going to love these loom band cupcakes made with edible loom bands and a soft meringue buttercream. Follow our step-by-step recipe to make your own.
This recipe makes 12 cupcakes; 8 with loom bands on them (27 loom bands on each) and 4 with lettering on them.
- 1 batch of 12 basic cupcakes
- 1 batch of basic meringue buttercream
- 225g modelling paste (90g for loom bands, 10g each) and 135g white modelling paste
- Rainbow colour food colouring pastes, such as egg yellow, tangerine/apricot, Aubergine, navy blue, sky blue, party green, Christmas red, claret (for the pink)
- Cornflour, for dusting
Start with a little of the paste on the end of a cocktail stick or pin tool and work your way up to the desired colour. Once the colour is in the paste you can’t take it out, so be careful.
If you find the cutter/paste is sticking, dust the counter and the cutter with cornflour. Just remember to tap the cutter before cutting or the bands will get white with the flour. Don’t worry if they do though, you can brush it off when you are sticking them down. Leave the bands to dry on a drying sponge.
Ideally these toppers need overnight to dry but if you’re in a hurry, give yourself at least 6 hours to dry.
To ice the cupcakes, add your buttercream to a piping bag with a Wilton 6B nozzle. Stand the piping bag in a tall glass so you have both hands free to fill the piping bag.
To ice this swirl, start in the centre piping out towards the paper, follow around the edge of the paper and the work your way back onto the middle finishing in the centre by pushing down slightly and then pulling up quickly. They really don’t have to be perfect as the topper will cover up any mistakes anyway.