Here is the result:
I decided to do mini-cupcakes and I think it came out great! A couple things I did learn are: 1. Do not cover cupcakes with plastic wrap, it will smudge the frosting no mater how careful you are; 2. Do not set up 118 cupcakes outside on a windy day.
And since I needed two batches of cupcakes I decided to make two flavors! Here are the recipes:
Dark Chocolate-Strawberry Cupcakes
Cake ingredients
1 Box Duncan Hines Dark Chocolate Fudge cake mix
4 eggs
1 cup water
1/3 cup Vegetable oil
1/4 cup Strawberry Jam
Frosting: Betty Crocker Strawberry Whipped Frosting
Preheat oven to 350 degrees. Mix all cake ingredients in a large bowl. Beat on Medium speed for about 2 minutes. Pour batter into the mini-cupcake pan, bake for approximately 12 minutes.
I got over 70 mini-cupakes with this recipe!!
Mint Chocolate Cupcakes
Cake ingredients
1 Box Betty Crocker Devil's food cake mix
4 eggs
1 1/3 cup water
1/4 cup Vegetable oil
1/4 tsp Mint Extract
1 cup Nestle Toll House Mint and Dark Chocolate chips
Vanilla Frosting Ingredients
4 cups Confectioner's sugar
8 tbsps Milk
8 tbsps Unsalted butter, softned
3 tsp Vanilla
Food coloring
Preheat oven to 350 degrees. Mix all cake ingredients except chips in a large bowl. Beat on Medium speed for about 2 minutes. Add dark chocolate and mint chips to batter and mix well. Pour batter into the mini-cupcake pan, bake for approximately 12 minutes.
Frosting: Beat butter until creamy. Add the remaining ingredients and mix well. Separate frosting and add food coloring to get desired color.
I got over 70 mini-cupakes with this recipe!!
These mini cupcakes were so cute and delicious! Here are some pictures of the finished product before transportation.
This is not an everyday undertaking! I know most of you won't ever make this, but I hope you enjoy the recipes!
Happy Baking!
