Special Order Cupcakes

Cupcakes are all the rage these days, and this past weekend I made individual cupcakes rather than a large multiple layer cake for a friend’s luncheon. Cupcakes are a fun alternative; there is not cutting, mess, or hassle when serving the delicate little morsels to the guests. Cupcakes are also a great way to bring variety into a special occasion’s dessert platter. For this occasion I made three very different types of cupcakes.

In the process, these cupcakes have been baked and filled.

Finished product

1. First and foremost, red velvet with cream cheese filling and topped cream cheese frosting: This variety of cupcake is very popular right now and has such a rich and beautiful color, so it was important to add this flavor to the mix. For these I baked a simple red velvet batter into 100 cupcakes. After the cupcakes are completely cooled I filled them with a cream cheese filling. Cupcakes are extremely easy to fill; simply use a filling bag fitted with a pastry tip, gently push the tip into the cupcake and squeeze pudding or filling mixture into the center of the cupcake. Filling adds flavor and texture, which will be appreciated and enjoyed by guests. I then frosted the cupcakes with a cream cheese frosting, added a yellow fondant rose and leaf, and sprinkled a few sugar crystals on each dessert.

Handmade fondant acorns

Chocolate cupcakes

2. Chocolate cupcakes with buttercream frosting and Oreo pudding filling: These cupcakes were made the exact same way but with chocolate batter, butter cream frosting, and filled with Oreo pudding. In order to dress up these cupcakes, I made a fondant acorn for each top, which I formed with two shades of brown fondant.

Final cupcake display

3. French Vanilla cupcake with lemon filling and buttercream frosting: Same concept here, except I simply topped these cupcakes with fall sprinkles.
These cupcakes were a huge success with the guests, which was made evident by the fact that each and every one was eaten by the end of the event.