I want to make these turkey cupcakes for a school bake sale:
I have a few questions:
1. What buttercream recipe do you suggest for these?
2. If I use a buttercream recipe that has milk or butter, how long can they be left out without refrigeration?
3. What should I price them at for a bake sale (they want us to price them)? I'm packaging them 4 to a box.
I think any buttercream recipe would work and buttercream made with milk is stable for several days, if not a week. You might want to search the forums for shelf life on buttercream. With 4 to a box, I'd price them at about $8.00, but that's just me.
Normally, I'd say to sell them for at least $3 each. But at bake sales, people just don't want to pay as much. So $2 is probably good for a bake sale. But if you can get $3, definitely charge that.