Absolutely you can. The wilton website has some great cupcake tips/recipes, also check out Martha Stewart. I use an ice cream scoop to put the batter into the cases, but you could also use a large reusable piping bag.
A tip when making icing/frosting as in butter cream, royal etc is to make it so that when its mixed, it will hold its shape. ie.. if when you stop mixing it all just forms back into one shape with no edges, you need to add more icing sugar. (i hope that makes sense). You can definately make it the night before and leave it in the fridge.. just bring it out for a little while before you use it otherwise you may find it a little too stiff.
Instead of adding more sugar, just add meringue powder or that Pavlova magic powder (the recipe on wilton is great) that is the best recipe to hold shape.
I too am an addict, and recommend for all addicts to do Jennifer Graham's cupcake decorating course. It's not the cheapest thing to do - I got given a voucher for my birthday to go and do it, but it was so much fun and now everyone comments on how gorgeous my cupcakes look. She's the lady that is from the Crabapple Cupcake Bakery and she sells them at all the markets - Yarra Glen, etc. She's also got a book out with all the recipes and they work every single time. If you google her name and crabapple bakery you can find the courses.
Her buttercream frosting lasts for ages - you can make it and freeze it - and is delicious. You can freeze the cupcakes too. I can PM you the recipe if you want.
OK - I am an addict - even have the avatar to prove it, LOL!!! I make cupcakes about once a week (not kidding). Heaps of different flavours and decorating styles. My current batch is apple and custard teacake style, with a blob of custard in the middle, slices of apple on top and cinnamon and sugar sprinkled over.
I've also done lots of bulk cupcakes - engagement parties, housewarming, etc.
For baptism cakes have you thought about using fondant icing (I buy mine from a cake decorating store, although have made it from scratch in the past, but wasn't worth all the effort!). I like the look of it rolled out, nice and white, and maybe a piped royal icing emblem or initials and date on top. Or even just silver/gold cachous on top as decoration.
Also, I find it really important to have nice patty pans that go with either the flavour of the cupcake or the colour scheme of the icing / decorations for the day. There are also some great laser cut designs that go on after baking that I haven't had the chance to use, but would look gorgeous for baptism / wedding cakes (but very expensive- over $1 each!).
Thanks everyone. Glad to see I'm not the only cupcake addict on here. Perhaps we could form a support group!!!
Rouge - what does the meringue powder do?
Correlly - thanks for the tip. Will definitely look that up.
*star* - Agree with you re: patty pans. I'm in the process of matching the patty pans that I like with the right size muffin tray. The one I have at the moment is slightly too small so the cupcake is a bit squashed. That being said I'm not into massive cupcakes either. IMHO they are great because they are dainty.
When you are doing bulk cupcakes do you prepare the cupcakes the day before? If so, how do you store them? Does that effect flavour or quality? I'm currently doing testing but I'd love to hear your experiences.
The meringue powder stabilises the frosting, and helps it to dry on the outside so it keeps it's perfect shape, but it still looks glossy and still is soft and buttery and tastes great
The icecream scoop doesn't work for me. My cupcakes end up messier!
Have all your ingredients at room temperature before you start.
After filling your cupcake papers, leave them to rest for exactly as long as it takes you to lick the spoon before you put them in the oven. (This is my number 1 rule)
I used Jennifer Graham's Buttercream Frosting for my wedding cupcakes, but put some softened Toblerone through it, which made the colour match my dress. It definitely lasts for ages. I have her book, and if you want to borrow it, you are more than welcome. It's completely stained on the wedding recipe page, but the rest of it is good
I bought two large tupperware tubs and stack the cupcakes, un-iced inside. They're big enough to hold about 20 cupcakes without getting squashed, but small enough to fit into the freezer if I need to freeze them.
I made 60 cupcakes for my 30th birthday - I made them in three batches over two months (whenever DD would allow me to!) and froze them. I defrosted them all two days before, iced them the night before the party and they were still so fresh. They were orange mud and the flavour was really strong.
Hey how do you post photos on a forum - we should put our pics up of our creations!
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My growing cupcake addiction - tips please
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