EatSomeCake Posted 20 Apr 2010 , 2:52pm

I made some from scratch cupcakes the other day to look like the chocolate hostess cupcakes, they were a big hit with homemade twinkie style filling and all. Delish and reminded everyone of childhood treats! icon_smile.gif I got the twinkie filling from scratch recipe from a woman who sells out of homemade twinkies and homemade hostess cupcakes on a daily basis. I think I could find the recipe if you're interested. icon_smile.gif

EatSomeCake Posted 20 Apr 2010 , 3:07pm

Another good cupcake combination is a strawberry cupcake with chocolate frosting. You could put some kind of strawberry garnish on top like a strawberry shaped/colored candy.


This is the strawberry cake recipe I use:

http://allrecipes.com/Recipe/Strawberry-Cake-from-Scratch/Detail.aspx

cownsj Posted 20 Apr 2010 , 4:46pm
Quote:
Originally Posted by EatSomeCake

I made some from scratch cupcakes the other day to look like the chocolate hostess cupcakes, they were a big hit with homemade twinkie style filling and all. Delish and reminded everyone of childhood treats! icon_smile.gif I got the twinkie filling from scratch recipe from a woman who sells out of homemade twinkies and homemade hostess cupcakes on a daily basis. I think I could find the recipe if you're interested. icon_smile.gif




I'm interested in the recipe. please, please, please....

CourtneyLS99 Posted 20 Apr 2010 , 6:34pm

Yeah, I'm going to be making a cream-filled chocolate goody, then coat it in ganache. It has a marshmallow cream filling.
Oh and last night I made some lemon cupcakes and they were AMAZING!! It was "Martha's Meyer Lemon Cupcakes" recipe, but I made it a tiny bit different.

SPCC Posted 20 Apr 2010 , 6:45pm

I made these last night. Chocolate cupcake the white is vanilla and the purple is orange flavorings. I was bored and this is what I have in the fridge.
LL

jenng1482 Posted 20 Apr 2010 , 6:59pm

I just did a big craft fair (my first one)!! I sold out both days with these flavors:

Grasshopper - choc cake - ganache filling - cream de menthe BC - crushed andes mints on top

S'mores - graham cake - ganache filling - marshmallow BC - toasted mini marsh, graham square and hershey chunk on top

Raspberry lemonade - lemon cake - rasp filling - van BC - rasp drizzle and lemon twist on top

Cookies and cream - choc cake - oreo filling - van BC - edge rolled in crushed oreos and mini oreo on top

Turtle - choc cake - ganache filling - caramel BC - ganche drizzle and pecans on top

Strawberry cheesecake - WASC - strawberry filling - cheesecake BC - fresh strawberry slice

White Choc Raspberry - WASC - rasp filling - white choc rasp swirl BC - white choc shavings on top

DeeDelightful Posted 20 Apr 2010 , 7:09pm

I think people will expect some plain old white and chocolate cupcakes, then maybe a lemon/raspberry filled or iced and a strawberry flavor with buttercream

slsharratt Posted 20 Apr 2010 , 7:15pm

i've found that i really can't make cupcakes ahead of time, like i can cake, without them drying out. any hints?

DeeDelightful Posted 20 Apr 2010 , 7:17pm
Quote:
Originally Posted by slsharratt

i've found that i really can't make cupcakes ahead of time, like i can cake, without them drying out. any hints?




I agree...I have best results with fresh cupcakes. I'm not pleased with them days later.

Kpow Posted 20 Apr 2010 , 8:31pm

I've made the blueberry cupcakes in the Martha Stewart book and they are wonderful! And the second time I made them, I changed the frosting to a blueberry buttercream (made with blueberry syrup), which actually comes out purple, so those might be an idea for you as well if you're still looking for purple.

GrandmaG Posted 20 Apr 2010 , 9:32pm
Quote:
Originally Posted by DeeDelightful

Quote:
Originally Posted by slsharratt

i've found that i really can't make cupcakes ahead of time, like i can cake, without them drying out. any hints?



I agree...I have best results with fresh cupcakes. I'm not pleased with them days later.



Making cupcakes with butter usually have to be eaten the same day or so. They dry out fast. If you use oil in the mix they stay moist longer. I also keep mine in a rubbermaid type cupcake container in the fridge and I've eaten one that was a week old and still tastes great.

CourtneyLS99 Posted 20 Apr 2010 , 9:51pm

Won't freezing them keep them good?

Kima920 Posted 20 Apr 2010 , 9:56pm

Yes you can freeze them and let them thaw out on the counter and they will be fine.

CourtneyLS99 Posted 20 Apr 2010 , 10:08pm

Yeah, whenever I have a lot of things to do, I've always just put it in the freezer. As of right now, I have 130 cupcakes, a ton of frosting, and two 7" rounds in there.

cownsj Posted 20 Apr 2010 , 10:34pm

There have been so absolutely many different and wonderful flavor combinations, I'm going to go out on a limb here to help the OP out. If everyone would make just a few of each of the flavors they are suggesting, and send them to me, I will personally take on the responsibility of tasting each and every one of them, and then I will give the OP my best opinion as to which flavors she should use...... icon_wink.gif

GrandmaG Posted 20 Apr 2010 , 11:20pm
Quote:
Originally Posted by Kima920

Yes you can freeze them and let them thaw out on the counter and they will be fine.



Will that affect the liners? Do they get soggy?

Kima920 Posted 20 Apr 2010 , 11:50pm

Oh no. they are just fine. I never had a liner come apart on me. I never had a customer complain either that is how I ship them frozen.

bakermom3107 Posted 21 Apr 2010 , 3:59am

I'm doing 250 for a wedding soon, so I wanted to save this threadicon_smile.gif Thanks for all the great ideas!!

CourtneyLS99 Posted 21 Apr 2010 , 5:27am

I made a cheesecake buttercream and a coffee buttercream today! I don't even like coffee, but MAN, this was delicious!

JaimeAnn Posted 21 Apr 2010 , 7:02am
Quote:
Originally Posted by cownsj

There have been so absolutely many different and wonderful flavor combinations, I'm going to go out on a limb here to help the OP out. If everyone would make just a few of each of the flavors they are suggesting, and send them to me, I will personally take on the responsibility of tasting each and every one of them, and then I will give the OP my best opinion as to which flavors she should use...... icon_wink.gif




I really think there should be two of us giving input on these flavors.... icon_lol.gif ahhahaha

CourtneyLS99 Posted 22 Apr 2010 , 4:16am

This is the first time I've made so many cupcakes. It's for a special event so I want them to also look good (along with the obvious of tasting good). What is the safest way to transport them? Since I'm making so many, I'd rather not buy a billion of those plastic cupcake holders (like at the grocery store) and have to sit at home for hours carefully putting them in the special cups...unless that's what even suggests. Or should I just buy a couple large boxes, drive very slowly, and hope for the best?

GrandmaG Posted 22 Apr 2010 , 1:11pm

I use these boxes and cupcake holder inserts. They are great boxes. You have to buy a lot at a time but they store well and you'll always have the need to use them.
http://www.brpboxshop.com/bakery_boxes/cupcake_boxes.html?src=googlepaidsearch&;kw=cupcake%20boxes&gclid=COGO1I6wmqECFQpJagodo3woZw

adamsmom Posted 22 Apr 2010 , 1:25pm
Quote:
Originally Posted by GrandmaG

I use these boxes and cupcake holder inserts. They are great boxes. You have to buy a lot at a time but they store well and you'll always have the need to use them.
http://www.brpboxshop.com/bakery_boxes/cupcake_boxes.html?src=googlepaidsearch&;kw=cupcake%20boxes&gclid=COGO1I6wmqECFQpJagodo3woZw




I agree with GrandmaG on using Big River Packaging, they are awesome! They are out of Iowa and don't charge any shipping!!!! I live in Indiana and received them the very next day thumbs_up.gif Also, their prices are the best that I could find online and the quality is fantastic! Good luck! 300 cupcakes is a feat! icon_biggrin.gif

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