So here’s the deal. I find baking to be terrifying. My palms sweat, I read the recipe over and over, and I tend to curse a lot during the process. This is because I am a “cook” not a “baker.” I swear they could give up all those fancy personality tests and just ask you, “Do you cook or bake?” and that would pretty much sum up who you are.
Anyway, the point is I am SLOWLY trying to branch out into at least pretending to bake. Lucky for me I’ve started out with something that looks way cuter than the effort that is actually put into them, mini-cupcakes. I am telling you, if you want to fake it, this is the way to go. Seriously, I made 200 of them for an event and it only took a few hours!
I’ve done them for two baby showers and they have been a hit at both. So, with full-disclosure in mind, these cupcakes are straight from the box BUT I do make the icing from scratch. The key is to at least not totally screw up the cupcakes and then decorate them with lots of cute color coordinated sprinkles, sugars and icings. It’s not a completely easy process and lord knows I made a lot of rookie mistakes but at least I now have one baked-good in my repertoire.
Instructions, tips on what to NEVER do, and buttercream icing recipe after the jump.
Buttercream Icing
Blend 2 lbs of powdered sugar with approx 1/3 cup milk and 2 t vanilla until the sugar is dissolved. The consistancy should be quite runny, so add a little more milk if it’s stiff or thick. Using the whisk attachment on your mixer mix in 1 lb softened (but not melted) butter 1 stick at a time. When you’ve got all the butter in, whip the frosting on high until it has become fluffy and turned slightly lighter in color.
Tips
- Never, ever use butter substitute when making the icing. It was a complete disaster.
- You can make 48 (with 2 trays) at a time so go big.
- Use gel food coloring rather than liquid
- You may need to put the icing bowl or decorating bags in the fridge occasionally. I found that if I was holding the bag with icing for too long it would get warm and a little too soft.
- Buy metal decorating tips. They worked so much better than the plastic ones.
- If you aren’t a baker, you will most likely panic during several stages so be prepared. Set-up all your decorating bags with tips beforehand.
- Make extra because I guarantee something will get screwed up. This baking stuff is tough!
{ 2 comments… read them below or add one }
Thank you for sharing this. As one of the baby mamas I can testify to the awesome-ness of these cupcakes!
Will share this with all the ladies at the shower!
These are awesome!! I need some more fake-baking tips because I too am HORRIBLE at baking. I recently screwed up jello which isn’t baking but does require measuring and reading directions and therefore I failed. I mean, I’m a lawyer for god’s sake!!! Anyway, thought I would share this one because this also looks like a promising no-bake baking recipe!
http://thriftydecorchick.blogspot.com/2010/12/peanut-butter-bliss.html