Posts by lizabethy

You can stabilize whipping cream with plain, unflavored gelatin.  It's pipable, it lasts a couple of days, and it holds it's shape that way.  Just google "stabilizing whipped cream" and directions should come up.  I've...

http://www.pjpmarketplace.com/Lindar-Clear-Hinged-Muffin-Container-Cupcake-p/315238.htm   I bought these for individual containers.  With shipping and tax the containers were under $ .25 a piece. They are stackable,...

It looks great!!!

I would think $.75 (maybe even $1) for just an unfilled, red velvet cupcake sounds about right.  Do you make scratch cakes or box mixes?  If it's a box mix I might go cheaper.  I think the rule of thumb is...

I've made this recipe with good success.    http://www.bakingjunkie.com/2011/02/pink-champagne-cupcakes/   I made it with moscato in place of champaign.  I also put a bit of pink food coloring in it just for...

I'm not sure about vegan, but I would assume you could just substitute the liquid with champaign.  I've never done a vegan cupcake, but I assume you can't use butter (correct me if I am wrong).  What product can you...

This is the recipe I made the last time: http://foodpluswords.com/2011/11/maple-bacon-cupcakes/   I liked it better than the one I used previously.  It's a good mapley cake.  I made it with half real maple syrup...

I'm doing cupcakes for my daughter's teacher's too.  I decided to do packs of 6.  I bought clamshell type boxes from here: http://plasticcontainercity.com/Cupcake-Containers-Muffins.htm.  I bought the 6 cavity deep...

I bake mine at 350 for 10 minutes.  They are normally done after that. 

My guess is it was a swiss buttercream.  That is so light in texture, and if they didn't add in a lot of caramel it wouldn't have an overly caramel flavor.    I would think it would be easy to recreate.