cup cakes!!!

foxgloves

I think they'll probably be OK if they are kept really airtight. I often make cupcakes in advance and freeze them, then take them out (they don't take long to thaw) and ice them when I need them. They do freeze well........not that this really helps you on this occasion. I usually keep buttercream in the fridge if it's a warmish or hot day, but as we don't have central heating and our house is fairly cool, I find that otherwise, it's fine if the cake containing it is left out on the worktop. I'm sure the official health & safety regs would say to keep it in the fridge though.

Pitlanepiglet

Errmm I think Tuesday will probably be OK if you make the cakes today and keep them in a sealed container and if I was short of freezer space then that's what I would do. However, if I had enough freezer space I might freeze them just to stop me worrying!

I don't put buttercream in the fridge, either before or after putting it on the cake. You'd want to keep it somewhere that isn't warm but I wouldn't bother about putting it in the fridge.

the-mango

I am terrible with food costs and I was just wondering if it's cheaper for me to buy the pre made Sainsburys Sponge mix which makes 12 cupcakes and uses one egg and some water or to buy the ingredients separately, I made them yesterday and they taste fairly similar to ones made from scratch, so:

Sainsbury's Basics sponge mix = 23p
One egg = ?
Water = marginal

or

2 large eggs = ????
1 tsp vanilla essence = ????
4oz caster sugar = ????
4oz butter = ????
4oz self-raising flour = ????

Both recipes make 12 but I've no idea how much ingredients cost...
(I don't generally do the shopping)

valk_scot

Well, I would be using medium eggs, Stork marg and no vanilla essence and your quantities would make 15-18 standard cupcakes. And taste a LOT better than cheapo mix.

Anyway, I've gone over to the Sainsburys website and costed my recipe up, using Basic ingredients and rounding to the nearest penny...

2 med eggs 30p
4oz SR flour 4p
4oz Caster sugar 15p
4oz Stork soft. 15p

Total =64p
Cost per cake (if makes 15) 4.3p.


Your Basics mix would be 23p plus 15p(for the egg) so 38p total.
Cost per cake (if makes 12) 3.2p per cake.

So the mix is cheaper. But really, the made from scratch ones will taste better, honestly. There's more to it than cost!

I don't think there

catch_me_if_you_can

Always make from scratch. Much nice flavour, better texture, and YOU know what's gone into it. And your quantities would make at least 15, maybe more. Go for it. Maybe 20 minutes in total and fabby cupcakes!

you_wicked_gay

I vote to make from scratch too! Packet mixes are always pretty bland in comparison to home made!

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bmp252000

I really have been trying the different cupcakes in town, i went to a party recently where the host had order some cupcakes from a company called cupcake avenue and I must say they were awesome. not sure where they are based but they defo deliver to london......mmmmmmmmmmmmm.:T:T;), i had the cookie and cream and chocolate ganache, they were awesom.

I also like hummingbird and Lola , but these were slightly better....

frivolous_fay

ncv2 wrote: »

I'm American, but am not sure what you mean by American frosting. I LOVE buttercream frosting, maybe that's what you mean?

Rachel Allen has a recipe for it - I haven't tried it. From her description it's a slightly soft cake icing - suitable for a special occasion cake.

You whisk egg whites over hot water until stiff, make a hot sugar syrup, pour that over the egg whites, then keep whisking until the icing is 'snow white, very thick and meringue-like'

floyd

How did they look up close? The ones on their website look a bit rough around the edges and I'd be a bit concerned if I ordered cupcakes that arrived with Happy Father Day on them.

Crumbs and Doilies are really good too, I found Hummingbird to be far too sweet, a bit like the Magnolia bakery cupcakes in NYC