Hard: Making 155 cupcakes.
Easy: Using a new super duper kitchenaid mixer.
Hard: Making 155 tasty and beautiful cupcakes.
Easy: Using simple decorations like silver dragees and simple recipes.
Hard: Making 155 tasty and beautiful cupcakes and assembling all the boxes for them to go into.
Easy: Using your wonderful and hard-working boyfriend.
Hard: Making 155 tasty and beautiful cupcakes and assembling all the boxes for them to go into and delivering it at 6am for a wedding located "up north".
Easy: Using a GPS and your wonderful and hard-working boyfriend.
Yes everyone. I have done it. I have completed my first wedding order! And let me tell you.. it was a lot of hard work. But easy hard work. Because of wonderful people around me who's helped me! After all that box assembling (over 15 hours!) and ribbon cutting (and tying) and not having enough buttercream and so making it again (twice!) I have learned lots so all in all it was a good experience. But for sure, nothing beats finishing it all and delivering in the morning and seeing very excited faces and hearing "Oh, the brides is very pleased."
Ah anyways. I couldn't do all this without my sweet mommy and grandma who helped me out and of course, my wonder man. Hahaha! Cmon I know it's cheesy but I need to give him his due credit. He worked his back off for me! :D Plus, it was the birthday gift that he gave me that allowed me to do this all so easily in the first place, aka New Professional 600 6-Qt Kitchenaid Mixer. Do I hear screaming? YES!!! Does he spoil me to my bones? YES!!! But in all honesty, I told him that it was way too much of a gift and that he was indeed spoiling me sick. But what can I say, it is simply gorgeousness. ;)
Right. So these cupcakes. They were fabulous. I took leftovers to work and they loved it as well! The recipe was great because they were both so simple and tasty. That's all ya need. I used new recipes for the butter creams and they were both keepers for sure!! Not too sweet but great hold for those beautiful swirls. Enjoy everyone, happy baking. :)
adapted from a few different places
makes 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups all-purpose flour
1 3/4 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole buttermilk
1 teaspoon pure vanilla extract
1. Preheat oven to 325F. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely.
1 1/2 cup (3 sticks) unsalted butter, softened
3 cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp vanilla extract
2 tbsp heavy cream
1 tbsp meringue powder (optional)
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add half the confectioners’ sugar salt, and meringue powder; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Add the rest of the sugar and mix again. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 5 minutes, scraping down bowl once or twice.
Easy Chocolate Buttercream
adapted from G-ma's Bakery
makes 24 cupcakes
1 cup cocoa powder
2 cup confectioner’s sugar
1/4 cup milk
1/2 cup (1 stick) unsalted butter, room temp
1 tsp vanilla extract
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth. Add the cocoa powder and confectioners’ sugar, and salt; beat at medium-low speed until most of the sugar is moistened. Scrape bowl, add vanilla and milk, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
I sorta did this by my own instinct (as it says in the original recipe). This is the kind of recipe where I didn't really follow exactly the numbers, and I would add accordingly. If it's not chocolatey enough, I added more cocoa powder. If it was too dry and heavy, I added more sugar or milk. You should experiment too! But make sure you don't do TOO much at a time or you'll end up with 5 batches of frosting... not to say that's such a horrible thing...
What can I say, I'm a lucky gal!!