MariannNOVA Posted June 21, 2012 Share Posted June 21, 2012 (edited) My cupcakes were the BEST!!!! My kids just got in, burst into the house, and were all telling me at once that MY cupcakes were the only ones that were gone! A few of the 'blue' ones were eaten (kids wanted their mouths to be blue), but mine were the best and everyone wanted to know who made them (we are new there). Also, (color explanations below) someone who makes wedding cakes made the red cupcakes and for a little while, people thought that she had made the chocolate (my assigned color/flavor) but then she was asking WHO made the chocolate and my kids piped in that I did. YAY!!!!!!! Thank you all so much -- the links and advice you all provided really gave me focus so I knew what I wanted/needed to do: make a chocolate cupcake with a chocolate frosting swirled top. I have so many good places to go back and use when I have to do any kind of baking again. FYI, I used the recipe on the Hershey's Cocoa for the cake. I cheated and used canned frosting -- it was too hot and too late (I frosted this morning) for anything more involved. Helpful hints about frosting follow: I used Wilton canned chocolate buttercream frosting -- it is good - if you are going to use a pastry tube or one of those decorating tubes that are like a cookie press (I bought one this morning at WalMart), put the container of Wilton frosting in the microwave for 20 seconds otherwise it is too stiff to work through the tip and too stiff to push out the extruder. I also purchased two cans of Pillsbury Sugar Free Creamy Chocolate Frosting at WalMart (they only had two cans or I would have bought more - I was panic stricken that I would run out because of errors). The pillsbury, hands down, tastes better than the Wilton, and is a breeze to work with. It can go right from the can to the pastry/piping tube and I think I was able to frost a dozen cupcakes in about 2 minutes - no kidding. I did mix some Pillsbury and Wilton together just to see how it looked and it made a very pretty swirl. I have photos - I will try to add them when I am finished typing - I don't however thinnk the photos do the cupcakes justice. I finished by using a vegetable peeler and sweet Baker's Milk Chocolate and shaved a little on top of each cupcake. I baked 62 cupcakes (last night) - my kids said every single one was devoured and kids were looking for more. Oh - I learned that when filling the cupcake papers, just covering the bottom of the cupcake paper to about 1/4 of an inch ( not much batter at all) will bring the cupcake right to the top of paper but not over it which makes frosting easier. And, using a suggestion that some of you very wise women shared, I froze the cupcakes over night and frosted them that way - that worked because by the time the cupcakes got to the pool in this awful heat, they were just defrosting and it helped hold the frosting in shape. Finally, I found hefty plastic bags a total failure as a pastry/piping tube -- i think that is because i only tried the wilton frosting with those and the wilton is just too stiff and not creamy enough. I think the pillsbury super creamy may have worked fine with the plastic bags -- i was running out of time though and may try that next time. COLORS: One of the swim team member is leaving for the Olympic Time Trials - the social commmittee at the pool assigned the colors of the Olympic Rings (I took chocolate - we did that instead of black) and five of us baked cupcakes in the various colors so they could be arranged as such: I'm adding that graphic because I love it -- pix to follow Edited June 21, 2012 by MariannNOVA Quote Link to comment Share on other sites More sharing options...
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