(Closed) Wedding Cupcakes… How Many?

posted 7 years ago in Food
Post # 3
Member
351 posts
Helper bee
  • Wedding: September 2014

If you’re not sure if everyone will want one, make 50 (If there are a reasonable number of children attending or those with a sweet tooth you may want to make 75). Not everyone eats dessert available at weddings. Even if you have some leftovers you can either take them home for yourself or give them to those that have helped you out at the wedding/vendors/family. 

A standard home oven can fit at least 24 cupcakes per time needed to bake (either 2-12 spot cupcake pans side by side or 2-12 spot spaced on each rack.).

You should be able to mix the batter and bake them in less than an hour.

Decorating can be eleborate or simple and classic. Depending on if you are making homemade icing or icing in a can it shouldn’t take more than an hour or two to decorate the cupcakes. 

It should be a fun project, good luck!

Post # 5
Member
351 posts
Helper bee
  • Wedding: September 2014

@Stellar Magnitude: You should be fine with baking (not frosting/decorating) cupcakes ahead of time and freezing them. If you are going to stack them on top of each other I’d place parchment paper between each layer (it’ll make it easier to pull them apart as they defrost and decrease the possibility of ruining the cupcake papers as they defrost) and if possible try not too stack them too high and make sure they aren’t smooshing together because of being too heavy while on top of each other. 

I’d test a batch for two weeks (or however long they’ll be in your freezer) in your freezer and see how they turn out (every freezer is different, if you have a chest/deep freeze available I highly suggest using this as the freezing method for the cupcakes). Make sure to let them COMPLETELY thaw before you try to frost them.

Another trick is after frozen cupcakes are thawed put them in the oven on a baking sheet at 350 degrees for 3 minutes or so. It’ll help them keep their shape and be less “smooshy” on the outside/top of the cupcake (can happen when defrosting). Again, make sure the cupcakes are completely cooled before frosting. If you are going to use this method please test it beforehand (to make sure the cupcakes don’t get crunchy on top…this can happen with different kinds of batters…each batter is different. Also by frosting the cupcakes the “slighty crunchy” effect may go away due to the creaminess of the frosting, test it out.).

Post # 6
Member
351 posts
Helper bee
  • Wedding: September 2014

@Stellar Magnitude:

Another trick: When measuring out batter there are a couple different methods that help insure equal amount of batter per cupcake.

Use a Tablespoon, 1/4 cup, or ice cream scoop to measure the proper amount into each cup. Use a miniature off set spatual, small rubber spatual etc. to scoop out the measuring tool each time…it’ll help get every last drop of batter into each cup.

This method also helps with minimizing drips between batter bowl and cupcake pan. 

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