There was a previous discussion about cupcakes but it was from 2007 so I thought I would not add to that one just in case.
I have gone through the Cake Bible and came across some info on cupcake by using the index at the back of the book. I saw where it was mentioned that 1/2 of recipe of All Occasion Downy Yellow Butter cake makes 9 cupcakes. (so an entire recipe would yield 18 right?) My questions are numerous and I am looking for anyone who can give me hints, tips, and advice from experience. I am making these cupcakes for my sister’s best friend’s wedding so it’s very important to me that they look and taste fabulous!
What I do know (which is limited) is that I can use the All Occasion Downy Yellow Butter; and I think I can use the Perfect All-American Chocolate Butter Cake. Are there any other cakes in the Cake Bible that can be used to make cupcakes? Is there anything specific that I should know about using these recipes to make cupcakes? (amount of batter per cupcake etc; doubling recipes a good idea?; do I need to consider the amount of baking poweder used for cupcakes? (ie the Rose factor) etc…)
As well I would appreciate any suggestions for icing options. The plan is to have chocolate icing and would prefer that the color be on the darker side. I have looked at the various recipes for butter creams and ganaches but am unsure which route to take. Ideally the cupcakes will be piped to give a swirl effect (and there will be a small 6” cake to top the cupcake stand) so I’m looking for an icing that will keep its shape.
I’m very nervous to do a good job since the wedding is for someone special. I do have a moderate amount of baking knowledge (even though it might not seem like it from all these question; I just want to make sure I have all my bases covered). I have successfully make wedding cakes in the past; the most recent a 5 tiered monster that turned out almost perfectly! (I can figure out the Rose factor).
Thanks in advance to anyone who can offer some advice…I really appreciate it!