Skip to main content

Cupcakes for a crowd

L.'s company is celebrating their success and I wanted to pitch in. So i baked cupcakes. Well, mini cupcakes...a lot of them. Around 100. I did cheat though. I used cake mixes. Duncan hines devil's food and french vanilla. Each pack made about 48 mini cupcakes (with a little batter leftover). After cooling, I used the glaze by Martha Stewart.

I used the proportions here:
http://www.marthastewart.com/317440/handwritten-valentine-cupcakes-with-choc

And the method here:
http://www.marthastewart.com/282944/chocolate-glaze


  • 2/3 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon corn syrup 
 
Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth.I let it stand at room temperature for a while (in fact, even refrigerated it, since it was a hot day) and then glazed the cupcakes.

One recipe was enough to glaze about 100 cupcakes. Had to double dip the white ones.

I wrote 500 in red, yellow and blue (to show the colors of inc 500) on the chocolate ones and 69 in yellow and blue on the white ones to indicate their rank.

Hope they all like it.

UPDATE: The icing smudged big time. Turns out the icing I used to write on the cupcake absorbs moisture in the fridge, so it's not a good idea to refrigerate anything decorated with icing writing, and gel colors didn't work since I had a dark glaze.

Potential solutions next time: Use tinted white chocolate (I even bought white chocolate as a backup yesterday..I think that would have totally worked). Or use white chocolate glaze and try gel colors? Not sure. Things to try next time.

Also, this only happened on one set of cup cakes. The two parameters that were different between the two sets were: The ones that dried out longer (the glaze as well as icing) didn't smudge. The ones that did also had a second coat of the glaze, which might not have set thoroughly. Or the icing didn't set before refrigerating. Either ways, was a bit embarrassing. It's ok...will try something again next time.



Comments

Post a Comment

Popular posts from this blog

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma
2 comments
Read more

Badam Puri

 Reminder of childhood diwalis... Soak a pinch of saffron in about 2-3 tbsp of milk for half an hour or so. Preheat oven to 350. Mix 2 cups almond flour (ideally freshly ground, but realistically, regular store bought), 1 cup sugar, a tbsp of milk powder (optional), 1 tsp of ground cardamom powder, and the soaked saffron + milk mixture. Start kneading a dough, and add milk a small tsp at a time (this dough needs very little milk, so be careful).  Knead a relatively hard dough (although, I'm not sure if this was the best texture. Next time I might try slightly softer). Divide in two, and roll into 1/2 in ch thick disk between two parchment paper sheets. Cut with a small cookie cutter, and bake for 8-10 minutes, rotating in between until light golden spots appear. I think I might have slightly under baked them, but next time..
Post a Comment
Read more

Jalebi and Fafda

 Fafda:  200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder.  https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi:  In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
Post a Comment
Read more