Our local cake show has decided that the tasting division should be done with mini cupcakes! For at least 500 people. Uh-huh, yeah --easy peasy. Somebody's been watching too many episodes of Cupcake Wars. Anyway, I'm likely just nuts enough to do it and am wondering what to expect in yield. Also, any suggestion on how to keep these puppies fresh for the event and not dried out?
Greetings, handymama! There are two unknowns for us: We don't know what size cupcakes your bakery makes. And mini cupcake/muffin pans are not standardized. It would be near impossible for anyone to give you a yield. I suggest you scoop batter for one cupcake into the mini cupcake pan and see how many cavities you fill. That yield will allow you to see how many mini-cupcakes you can make.
Keeping them fresh is another issue. Best scenario is to have your batters pre-made; then bake, cool, and ice, as close to set-up time as possible.