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Like Miss Earrings, I’m also in the middle of cupcake trials for our DIY cupcake bar. A few weekends ago, my little sister and I got together at our parents’ home for our first official cupcake trial. We were making gingerbread cupcakes with lemony frosting and here’s how it went.
We began with a little booty shaking (it’s essential to the cupcake making process).
Then we got a bit more serious.
Unlike the jam making experience, I actually helped this time.
Delicious batter. The nice thing about making vegan desserts is you can eat the batter worry free.
This is the hilarious squirrel that watched our entire baking adventure from the fence. He looked poised to leap through the window any moment. He may have also been sleeping.
Cupcakes just out of the oven and looking a bit droopy. The droopy middles didn’t affect their taste at all, but probably wouldn’t look the best at the cupcake bar.
Me with one of the finished cupcakes.
Despite their droopy middles, these cupcakes were delicious. They were very moist and full of gingery flavour. However, we decided that ultimately we won’t include these cupcakes in the cupcake bar because neither the cupcake or the icing would really go well with other cupcake or icing flavours and therefore they are not good ones to include in a mix and match cupcake bar. Oh well, on to the next trial…
What flavor cupcakes would you include in a mix and match cupcake and icing bar?
Red Velvet, chocolate raspberry and lemon. We were going to do a cupcake bar but dad (the major financial contributor to the wedding) nixt it. So now we are doing a cake bar, it was the best compromise I could muster!
Something wtih peanut butter and chocolate or maybe something with strawberries.
Bummer bc gingerbread sounds like it would fit perfectly with your wedding! I love funfetti flavor, myself 
If you piped on the frosting, you wouldn’t even be able to tell that the centers are droopy….and it would give a lot more frosting! (I consider cake/cupcakes to be frosting vectors, because that is my favorite sweet thing!)
I’m not a big cake person so I would probably go with mini cheesecakes!
I am however a pretty serious baker despite my lack of love for cake. If your cupcakes continue to droop in the middle #1 check your oven temperature with a separate thermometer. 9 times out of 10 it’s incorrect. #2 Make sure you are not over beating your batter, air bubbles = flops #3 After filling the cupcake wrappers, tap the pan several times on the counter to bring the air out.
Good luck!
@crayfish: Unfortunately, we can’t hide the droopiness because it’s a DIY cupcake bar so the cupcakes will be displayed without icing.
@Lissa: Thanks for these tips. Hopefully our next ones won’t be as droopy!
I’d order the cupcakes from a grocer to pick up that morning. You could order vanilla, chocolate, and a more distinct flavor - then all you’d have to make is fun batches of icing for the bar.
Non-cupcake note: I also find booty shaking to be crucial to almost every project.
Yum! I’m all about Red Velvet cupcakes - they’re my fav!
I agree on the Red Velvet! It’s usually best with cream cheese icing which you could also use for a pumpkin cupcake or maybe even an eggnog cupcake? Also, maybe you can do chocolate with a chocolate peppermint icing (with crushed pepperment toppings). I’ve actually had all of these at a holiday party and they were delish! Ok, time for my inner fat kid to be quiet now
Our wedding cake is Red Velvet because its the only kind my love will eat.
I make a large number of cupcakes each year and two my most requested are cookie dough and chocolate stout cake.
The cookie dough are either chocolate or white cake with a chunk of raw cookie dough hidden in the middle. This can also be made as vegan recipe!
The chocolate stout cake is made with Guinness stout and results in a perfectly moist tender texture with a good flavor that isn’t overwhelmingly chocolate until I add the chocolate ganache.
I’d be happy to share recipes with anyone who would like them.
Those look delicious! You should mix and match. I am sure your guests would really appreciate that.
@Onlypastrana199: Me me! Can I have the vegan cookie dough cupcake recipe please?
@FutureMrsZapper: Those peppermint ones sound amazing!
@jordynrose: Yes, we’re definitely leaving it up to the guests to decide which icing should go with which cupcake.
Mmmmm….i love gingerbread cupcakes! And the idea of a mix-n-match cupcake/icing bar, so much fun!
ooh those look fabulous! i never fear eating batter. vegan or not. lol.
YUM They look and sound delicious. Props to you for taking on the cupcake bar yourselves! I’m sure they’ll all turn out great. Mix and match is such a cute idea!
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Mrs. Knitting, Toronto Age and Occupation: 24, Student Recruitment Assistant Fiance's Age and Occupation: 24, Neuroscience PhD Candidate Engagement Date: October 2009 Wedding Date: December 2010 Venue: University of Toronto Faculty Club About Me: I'm a pearl wearing, etiquette book reading Toronto girl who loves cooking and baking, museums, charm bracelets, and collecting books on Jackie Kennedy (a lot). I've been known to spend Sunday mornings at the antique market, Wednesday evenings at sister sushi dinners, and any bit of spare time reading. After six and a half years of many late night walks, watching DVDs together in bed, travelling to places like New York, and Tobermory, doing Sudokus together on the couch, lots of Indian food, the occasional yoga class, moving in together and so much more, Mr. Knitting and I are planning a cozy Christmasy (it's a word!), vintage wedding in Toronto complete with many DIY projects (eek!) and lots of help from our amazing group of family and friends.
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