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!).
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My growing cupcake addiction - tips please
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