Mother’s Day Cupcake Parade
Next week I’m going to be making cupcakes for a bridal shower, so I dedicated last night to doing a run through for taste, time, and technique. Working with fondant and new recipes can always be stressful and I decided with my work on display it would be best to do a run through – and have some dessert for Mother’s Day (a one-two punch).
The bride-to-be requested cookies & cream cupcakes and mint cupcakes. Cookies & Cream are probably up in my Top 10 all time favorite cupcakes, while mint may be all the way at the bottom. Still, her wish is my command. My friend Sarah came over to assist (even though I won’t have her help next week, booh) and we got to working for about 4 1/2 hours on cupcake loving. Before I unveil our accomplishments (in terrible lighting), let me add we learned a few important lessons:
- The cupcake filling tip does not do well with chunks of Oreos.
- Method 2 for filling cupcakes makes fondant lay bumpy.
- Too much Crisco makes fondant too shiny.
Cookies & Cream cupcake filled with Cookies & Cream butter cream the old fashioned way.
Mint Chocolate Cupcake with the tip filling.
So after four and a half hours, I was absolutely cupcaked out (in a good way). I’m 80% proud and 20% nervous about the cupcakes not being perfect enough next week. I’m whipping out more flower cutters and thinking of more designs to take them up a notch (the color scheme will be aqua, red, and white). So stay tuned for those! I’m sad to say the cookies & cream were a bit dense and muffin like, but the butter cream really evens it out nicely. I am shocked to say that the mint cupcakes were delicious. I don’t really believe mint+cupcake is a winning combo, but these really were out of this world – D commented “these are really worth mentioning”. I hope the bride to be thinks so too! I’m carting all of these to my mamacita’s for dinner tonight, hopefully I can get a good review from the gang as well.
Happy Mother’s Day to all you mama’s out there!