Cupcake For A Birthday Party Questions.

Baking By KylaQ Updated 1 Aug 2011 , 3:51pm by Osgirl

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KylaQ Posted 1 Aug 2011 , 3:38pm
post #1 of 2

Just a few questions someone might help me with- My daughter's 1st birthday is this weekend, I am making everything and were doing cupcakes.

-So far I have 54 people for sure will be there 16 that are maybes. How many cupcakes would you make? I was thinking 96. (I have a 24 ct cupcake tin) Our family are big eaters! We had a party a few months back, I did 48 cupcakes and they were all gone and we didn't have but about 30 people there.

-I want everything done by Saturday morning! Baked, iced, and the decoration put on. So when would I need to start baking? I plan to ice Friday.

- How the heck to I store that many cupcakes??? I mean really? Maybe a big box? Lay it on it's side put them in it and close the box??

And this will be an outside party. I live in North Carolina, the party will be 4-6pm. I will probably set the cupcake stand up around 3 and right before people get there bring the cupcakes outside and set them up on it. Here is my recipe do you think they will hold up well?

2 sticks soft butter
a big spoon of crisco
4 cups conf sugar ( I always end up adding a bit more)
pinch of salt
and a splash of milk- spoon full at a time until consistency needed

Just nervous if you can't tell! icon_smile.gif thanks!

1 reply
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Osgirl Posted 1 Aug 2011 , 3:51pm
post #2 of 2

I've never had everyone eat 2 cupcakes each so I think 96 is a bit high, but you know your family. I would typically make one per person and some extras. (I'm no expert though)

If I need cupcakes for Saturday, I bake them later on Friday. I like everything to be very fresh (yet still have time to complete everything). I would bake on Friday.

As far as storing cupcakes-I suppose a box would work. I have plastic disposable containers that I use as I don't have anything else.

I'm thinking your cupcake frosting won't keep it's consistency because of the butter, heat, and setting them out for a couple hours. You might want to use a recipe with just crisco.

Maybe try this one:

I haven't tried it but it has good reviews and withstands heat.

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