Mini Cupcakes, What A Waste!

Baking By menas Updated 8 Nov 2013 , 6:33pm by lutie

menas Posted 11 Apr 2010 , 10:48pm
post #1 of 23

I just made my first batch of mini cupcakes and I've got to say, seems like such a waste of time, liners & batter! I've been making cupcake bouquets with standard sizes and thought I'd give the minis a try since I saw a few photos and comments. It's hard to tell from the photo how small they really are! Am I missing something? What do you who make them use them for?

22 replies
redpanda Posted 11 Apr 2010 , 11:54pm
post #2 of 23

I make minis when I am making a couple of different kinds for a dessert table. I find that when I make full-size with a variety of flavors, there is a tendency for people to take one of several flavors, even if they won't eat that much. I guess they don't want to miss out on a flavor. With minis, people can try several kinds, and I can better estimate how many I need to make for the number of people attending. I hope this makes sense. I am foggy from bronchitis (and meds for the bronchitis).

adonisthegreek1 Posted 12 Apr 2010 , 12:06am
post #3 of 23

They are wonderful when you are making an assortment of mini pastries. You can also decorate and top them differently so they are very versatile.

Katie1985 Posted 12 Apr 2010 , 12:08am
post #4 of 23

menas: im going to take a try at making a cupcake bouquet...mind sharing any pointers? thanks.

cownsj Posted 12 Apr 2010 , 12:37am
post #5 of 23
Quote:
Originally Posted by menas

I just made my first batch of mini cupcakes and I've got to say, seems like such a waste of time, liners & batter! I've been making cupcake bouquets with standard sizes and thought I'd give the minis a try since I saw a few photos and comments. It's hard to tell from the photo how small they really are! Am I missing something? What do you who make them use them for?




We've never tried bouquets, but we felt the same as you, we just wasted money for pans, and we'll never use them again. We find there are different times when they are just perfect, even weddings. It's allows people to have a mix of flavor combinations and people can eat them without getting too full. Plus it's great for sampling flavors.

Tracy7953 Posted 19 Apr 2010 , 3:48am
post #6 of 23

Sorry this is an overflow from another thread about the mini liners pulling away but it sounds like you gals have success with minis. What liners do you all use that work?

Amber0508 Posted 19 Apr 2010 , 12:48pm
post #7 of 23

What do you charge for the minis? I've felt the same way about the time-cost... So much more consuming than with regular cupcakes!

KHalstead Posted 19 Apr 2010 , 12:56pm
post #8 of 23

I charge $5/dozen for mini cupcakes and make them a LOT it seems.

My biggest seller is for the cupcake bouquets using minis (I get about 30 in a bouquet) and sell the bouquet for $25.00. Costs me all of $5.00 in supplies (including the container!) So I love when I get orders for them!

I also use my mini cupcake pan to make Indydebis delicious peanut butter cup tarts (as I call them) you take peanut butter cookie dough and stick a ball of it in your mini cc pan, bake for about 8 min. until just browning around edge, take them out and immediately shove a reese's peanut butter cup (mini one) into the center and push down making the cookie come up around it, allow to cool for about 10 minutes, remove from pan. I get TONS of orders for these cookies for Christmas/graduation cookie trays!
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Amber0508 Posted 19 Apr 2010 , 1:30pm
post #9 of 23
Quote:
Originally Posted by KHalstead

I charge $5/dozen for mini cupcakes and make them a LOT it seems.

My biggest seller is for the cupcake bouquets using minis (I get about 30 in a bouquet) and sell the bouquet for $25.00. Costs me all of $5.00 in supplies (including the container!) So I love when I get orders for them!

I also use my mini cupcake pan to make Indydebis delicious peanut butter cup tarts (as I call them) you take peanut butter cookie dough and stick a ball of it in your mini cc pan, bake for about 8 min. until just browning around edge, take them out and immediately shove a reese's peanut butter cup (mini one) into the center and push down making the cookie come up around it, allow to cool for about 10 minutes, remove from pan. I get TONS of orders for these cookies for Christmas/graduation cookie trays!


Love those bouquets! The flowers look so much bigger than minis... Can you give me a little tutorial? Those would be awesome for Mother's Day!

KHalstead Posted 19 Apr 2010 , 1:49pm
post #10 of 23
CakesByLJ Posted 19 Apr 2010 , 1:53pm
post #11 of 23
cownsj Posted 19 Apr 2010 , 2:20pm
post #12 of 23
Quote:
Originally Posted by KHalstead

I charge $5/dozen for mini cupcakes and make them a LOT it seems.

My biggest seller is for the cupcake bouquets using minis (I get about 30 in a bouquet) and sell the bouquet for $25.00. Costs me all of $5.00 in supplies (including the container!) So I love when I get orders for them!

I also use my mini cupcake pan to make Indydebis delicious peanut butter cup tarts (as I call them) you take peanut butter cookie dough and stick a ball of it in your mini cc pan, bake for about 8 min. until just browning around edge, take them out and immediately shove a reese's peanut butter cup (mini one) into the center and push down making the cookie come up around it, allow to cool for about 10 minutes, remove from pan. I get TONS of orders for these cookies for Christmas/graduation cookie trays!




Oh! Show off! And I say that in my most jealous way. lol Your bouquets are absolutely gorgeous. Who would ever believe that a lowly cupcake could turn into something to elegant and beautiful?

lilyankee5688 Posted 19 Apr 2010 , 2:38pm
post #13 of 23
Quote:
Quote:

I also use my mini cupcake pan to make Indydebis delicious peanut butter cup tarts (as I call them) you take peanut butter cookie dough and stick a ball of it in your mini cc pan, bake for about 8 min. until just browning around edge, take them out and immediately shove a reese's peanut butter cup (mini one) into the center and push down making the cookie come up around it, allow to cool for about 10 minutes, remove from pan. I get TONS of orders for these cookies for Christmas/graduation cookie trays!




LOVEEEEE those cookies! I made these several years ago with my mom, and forgot tot writ the recipe down. A friend of her's told her the recipe. We have been searching, but couldn't think of a name for it.. ahh i'm so excited to hear its on here I'm totally finding them NOW and making them ASAP! thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

CookieD-oh Posted 19 Apr 2010 , 2:39pm
post #14 of 23
Quote:
Originally Posted by KHalstead

I also use my mini cupcake pan to make Indydebis delicious peanut butter cup tarts (as I call them) you take peanut butter cookie dough and stick a ball of it in your mini cc pan, bake for about 8 min. until just browning around edge, take them out and immediately shove a reese's peanut butter cup (mini one) into the center and push down making the cookie come up around it, allow to cool for about 10 minutes, remove from pan. I get TONS of orders for these cookies for Christmas/graduation cookie trays!




I put brownie batter in the mini cupcake pan (lined), push in a mini reese cup and bake. I don't sell baked goods, but friends and family beg for these things (thank you Pampered Chef!)

ruthi Posted 19 Apr 2010 , 2:48pm
post #15 of 23

I'm envious of everyone who DOES get requests for standard size cupcakes! The party planner that I make cc's for only wants mini cc's because people won't eat the full size cc's....for engagement parties it's usually all about finger food and mini bites of things so the minis work perfectly...and I don't find them to be more work - on the contrary the work surface of the cupcake is smaller so that means I have less suface to worry about covering with flowers and other decorations.....I would love to have a request for the bouquets I am seeing on this post - gorgeous.

Oh, AND, lol,, MY standard cupcake pans and liners are the ones sitting unused in my cabinet - I can't keep enough mini liners stocked!

sillywabbitz Posted 19 Apr 2010 , 3:09pm
post #16 of 23

I love mini cupcakes. I do all my cupcake bouquets in them because they seem to hold better for me. I also think they're dantier. I think a regualr cupcake is a a lot of cake but my friend always asks me to make her giant cupcakes for favors so I think it's just preference. My only complaint about minis is one batch of batter makes a TON if minis so as a hobby baker I can't usually make multiple flavors.

Kima920 Posted 19 Apr 2010 , 3:10pm
post #17 of 23

Oh I love minis! I just make about 100 of them for a bridal show I did yesterday. It is so easy to make. I make them from scratch and use a small ice cream scooper to get them in the pan without making a mess. Also any craft store like Joann, Michaels or AC Moore have mini cupcake liners. They are pretty cheap you can get like 100 or so for like $2.00. Also if the liners are pulling away you might not be letting them cool down long enough before storing them. That has happened to me with regular cupcakes and it is from the moisture of the cake making it separate. It is a true pain in the butt! I charge about $1.00 for the minis which I think is pretty fair being that I charge $2.00 for regular cupcakes (depending on the flavor) and about $3.50 for jumbo cupcakes.

KHalstead Posted 19 Apr 2010 , 5:51pm
post #18 of 23

I use white cake as my "base" and add flavorings to it for my other flavors

lemon
strawberry
blueberry
creamsicle
white choc.
white choc. raspberry
white caramel
pumpkin spice
carrot

cvigil Posted 19 Apr 2010 , 6:25pm
post #19 of 23

KHalstead, every time I see your bouquets I am in awe, your work is so beautiful.

sillywabbitz Posted 19 Apr 2010 , 6:44pm
post #20 of 23

Khalstead, do you do that with a single batch? Do you just wing the flavoring? add to taste? I usually change my liquids to do my flavorings so I could never really figure out how to do it small batches.

KHalstead Posted 19 Apr 2010 , 8:42pm
post #21 of 23
Quote:
Originally Posted by sillywabbitz

Khalstead, do you do that with a single batch? Do you just wing the flavoring? add to taste? I usually change my liquids to do my flavorings so I could never really figure out how to do it small batches.





yep, single batches all the time!

lemon= lemon pud. mix, lemon juice, lemon zest, lemon extract
strawberry= white choc. pud. (neutral flavor), 2 cups pureed strawb., straw. extract
blueberry=white choc. pud., 2 tbsp. blueberry cobbler powdered coffee creamer, 2 cups frozen blueberries
creamsicle=marble white w/ white choc. pud. and white batter with orange jello mix added.
white choc.+ white choc. pudding mix, shave white chocolate into batter
white choc. raspberry= white choc. pudding, shaved white choc., raspb. extract
white caramel=white choc. pud, vanilla caramel coffee creamer
pumpkin spice=pumpkin spice pud., 1 cup pureed canned pumpkin, pumpkin pie spice
carrot=vanilla pud. mix, 2 cups shredded carrots, cinnamon, giner, nutmeg

sillywabbitz Posted 19 Apr 2010 , 11:11pm
post #22 of 23

Great thanks for the deatails. I'm hoping to find a way to make multiple flavors out of 1 batch of WASCicon_smile.gif I'm definately going to try some of your flavors though.

lutie Posted 8 Nov 2013 , 6:33pm
post #23 of 23

Do you use pudding in all of your mini-cupcake recipes?

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