Forgive me if you all have heard these questions time and time again! I'm making a large batch of cupcakes for a party tomorrow and it's proving to be quite the experience! 

I'm making 4 varieties of mini cupcakes (approx. 50 of each flavor) I'll be using Sweetapolita's SMB recipe for my frosting. (Based on previous experience with her recipe, I can do 70+ minis with half a batch, so I figure a half batch for each flavor will be more than enough plus room for error.) 

If I make a full batch and then divide it, can I stir in the flavorings by hand? (I'd much rather go through the entire process two times instead of four times!)

I plan to do the frosting at the venue tomorrow rather than trying to carry, load and drive 200+ cupcakes fully decorated. If I store it in a bowl in the fridge overnight can I take it out tomorrow, re-stir with a spatula and be good to go when I get there? Or do I really have to mix it for 5 minutes with my paddle attachment for it to come to the right consistency? 

I have one star tip and a reusable piping bag, so I'm hoping I can make the plastic wrap trick work! Maybe I can section out the frosting into the plastic wrap ahead of time? If I have to use the plastic piping bags I will, but I'd love any suggestions you may have for making this simpler!

Thanks!

Have you done this before? Do you know how long it will take you to ice and setup 200 cupcakes, plus decorate if you are adding something to the top of the cupcakes. You need to allow yourself at least 2 hours for this. I would certainly take more that 1 tip and bag. What if the bag breaks? I personally would get up early in the morning and make the icing if you are not sure of what you are doing.

You will also need to figure out how to get all that icing there. you will need cloths to clean up, extra bags, extra tips, spatulas.

It is very easy to ice them today and transport them tomorrow.  JMO

Sue