#Workshop - Cupcakes! - January 30th @ 7pm EST

I love baking all sorts of cakes, cupcakes, and cookies. I will jump at pretty much any opportunity to bake something, whether it’s a birthday, bake sale, or just for fun. While cakes made with boxed mixes can be just fine, it’s even more fun to experiment and find your favorite home-made recipe.

First off, I’m going to list a few recipes I will be providing throughout my workshop:

Mocha Caramel Cupcakes
Hot Chocolate Cupcakes
Totally Lemon Cupcakes
Swirled Peanut Butter Cupcakes
Fish & Coral Cupcakes
Peppermint Candy Cane Cupcakes
Cherry Cordial Cupcakes
Blueberry Cupcakes
Golden Cupcakes & Vanilla Frosting
Dark Chocolate Cake
Buttercream Frosting
Rainbow Cake

As a note, I am not making all of these recipes. I will provide the complete instructions on how to make them. Some of the cupcake recipes I made are halved because I don’t need as many cupcakes. To halve the recipe, simply cut all of the ingredients in half. I have noticed I sometimes need more milk than what half the recipe calls for. less

Here is a list of all of the tools you will need:
A mixer, stand or handheld
Mixing bowls
Silicone spatula
Measuring cups and spoons
Standard cupcake pans
Cake pans (Your choice in size, I will be using 8 inch round pans)
Cupcake liners
Rolling pin
Decorating tips and bags
Frosting coloring
Food coloring
Waxed paper
Plastic wrap
Cake board
Cake release spray or non-stick cooking spray

Not everything on this list is required. Food coloring is used for the cupcakes, but it isn’t absolutely necessary. Frosting coloring can be used to color the frosting and icing of a cupcake. It’s also used in the rainbow cake. If you don’t have any frosting coloring, food coloring can be used. As far as the cake board goes, if you don’t have one, you can always use a clean piece of cardboard, cut to 2-4 inches larger than your cake (i.e., an 8 inch round can use a 10 or 12 inch round piece). The boards I bought at Hobby Lobby are just cardboard circles and cost about $3 for three. I bought most of my cake decorating stuff at Hobby Lobby. I don’t think I spent more than $40 for everything, including cake release spray, cake boards, a cake box, and a Wilton 53 piece decorating set that has decorating bags and tips and some other pieces.

As far as ingredients go, I will list the required ingredients before each recipe. Note, each recipe for cupcakes/cupcake frosting is enough for 18 to 24 standard sized cupcakes. less

Before I get into any more recipes, I’d like to list a few tips for baking both cakes and cupcakes.

* Cakes and cupcakes are done baking when they can be lightly pressed in the center with the cake springing back up. Do this while they are still in the oven, so that baking will not be disrupted if it isn’t done yet.
* Check your cake or cupcakes approximately 5-10 minutes before the end time just in case they are already done.
* Baked cupcakes and cakes should not have any browning to them unless they are baked for too long. Unfortunately, it occasionally happens.
* To create a smooth, flat topped cake without cutting, you can wrap the top of the cake pan in aluminum foil. The cake’s baking time will increase as well. A 9-inch cake can go from a 25 minute bake time up to about an hour. The increased amount of baking depends on cake size and oven.
* Substituting ingredients, such as non-dairy milk in place of regular whole milk or artificial sweeteners instead of sugar, may alter the flavor or texture of the final product. One of my favorites is replacing oil with yogurt or applesauce. I do still use a couple of tablespoons of oil though to help keep my dessert moist.
* Mini cupcakes will have a shorter bake time than standard-sized cupcakes. Jumbo cupcakes will also have an increased baking time.
* Remove a baked cake from the pan 10 minutes after it has come out of the oven. It will be much less likely to stick to the pan and break.
* Frost or ice your cupcakes only after they have been cooled.
* Store cakes and cupcakes in an air-tight container in the refrigerator, which will keep them fresh and moist for several days. They can also be thrown in the freezer before frosting to preserve them for a few months.
* To package up cakes and cupcakes for transportation, use a cake or cupcake box, found in craft stores or restaurant supply stores. I bought a 14 x 10 inch cardboard cake box for about $1.50 at Hobby Lobby, which will hold my cupcakes. less