Icing cupcakes really should be left to the day of – especially with a cream cheese based frosting like this one. This recipe required room temperature butter and cream cheese so I set the alarm really early to set them out, then crawled back in bed for a few rounds of the snooze button. I’ve…
Author: thirdstoryies
baking in bulk: part deux
The biggest time saver of all in making lots of cupcakes is a pastry bag. Spooning batter into two dozen plus liners for every batch is not only time consuming, but messy. An 18″ bag will hold all the batter of most typical batches, and piping the batter in this way ensures even filling,…
baking in bulk: a primer
After turning down several baking requests in February and March, I decided to open the kitchen again and do a few jobs on the side. The cookies a few days ago are on their way to Chicago today for a baby shower, and now I’m in the middle of baking 150 cupcakes for a luncheon…