I was asked to make mini cupcakes for a celebration at church last weekend. They were expecting about 175 guests, but left the specifics (varieties and number of cupcakes) up to me. After much gnashing of teeth and sketching out possible combinations in my notepad, I decided to make 3 different batters and 3 different icings, resulting in 5 different combos: yellow cupcakes with vanilla buttercream, yellow cupcakes with chocolate buttercream, dark chocolate cupcakes with vanilla buttercream, dark chocolate cupcakes with chocolate buttercream, and carrot cupcakes with cream cheese icing. I thought this would provide the best selection for everyone’s different tastes while not creating an overwhelming amount of work for me.
The whole process went about as smoothly as I could have hoped, thanks to careful planning on my part. I knew I would have a limited amount of time to bake on the day of the gathering, so I made the icings the day before and refrigerated them. Before I used them the next day, I brought them to room temperature, gave each a quick whip in the mixer and I was good to go. I also “mis-d” my cupcake ingredients the day before, with the plan that I would get up at 5am and have a solid 3 – 4 hours of baking before I had to leave for the morning, then return at lunchtime to ice the cupcakes, and have them delivered to the event by 2:30pm. Everything really went according to plan aside from my anxious brain waking up at 3am and refusing to settle back down again. At 4:30am, I called it quits on the night’s sleep and got to work.
All the cupcake batter recipes were from The America’s Test Kitchen Family Baking Book. Each recipe makes 24 full-sized cupcakes according to the book; when I made them, I portioned them with a #40 (3/4-oz.) scoop which worked out to between 65 – 70 mini cupcakes per batch.
The icings were from a couple of different sources. The vanilla and chocolate buttercreams were from Brown Eyed Baker (vanilla here, and chocolate here). Both were scrumptious! The cream cheese icing recipe was the original Philadelphia Cream Cheese Frosting recipe from Kraft’s site. I’ve tried a number of other cream cheese icing recipes and this one remains the most consistent. I also added a tablespoon of Wilton Meringue Powder to each batch to stabilize the icing, since all were mostly butter (and cream cheese — notoriously hard to work with in warm temps). Note that the carrots on the carrot cupcakes were vanilla buttercream and not cream cheese icing. One more thing: a single batch of each icing was enough to ice all the cupcakes, with icing to spare.
The cupcakes were well-received and I was really pleased with the results. There were a few minor snafus (AKA learning moments) that I have made note of — mostly having to do with juggling the fiddly little mini cupcake trays in the oven when rotating them and issues with air circulation in the oven, but nothing anyone else would probably notice. Now on to planning my next batch of cupcakes… need to use up that leftover icing!