Thursday, August 22, 2013

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:

And the method here:

  • 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.

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