Making & Decorating Cupcakes
I had a request from work to bring in cupcakes, to celebrate my return to work (so to speak. More like penance for being away).
I picked up a dozen commercial brand cupcakes. A few white icing on vanilla, and chocolate on chocolate. I also got a few specialty ones from the Classic selection: peanut butter cup-chocolate, mint-chocolate, and pink lady (strawberry). However, it was only a dozen and we have 20 staff … so I thought I would try my hand at making some.
For my first ever attempt, I used commercial buttercream icing (from the bulk-barn) and half had little round disk sprinkles (on a confetti-vanilla cake batter) and some had a mini swedish berry in the middle. A few others had a liquorice on the top. Although the flavoured ones went first, I was delighted to hear that many of the staff preferred mine because they were much less sweet (i.e. didn’t make the inside of your mouth tingle from too much sugar). A few even did a taste test and mine was the preferred choice (how happy was I)!
The next batch was a spice cake for a family dinner. I made my own cream cheese icing and drizzled melted caramels over top the icing in a zig-zag pattern. Here is a photo of what went to work … detailed instructions to follow tomorrow:
