|Mexican hot chocolate and cinnamon|
|chocolate and mint|
|meyer lemon and cranberry|
|eggnog and spiced rum|
Last Saturday night we had a bakefest at the Elliott house. We made approximately a billion mini-cupcakes, maybe a few more than that. We made four varieties: eggnog cupcakes with spiced rum buttercream, chocolate cupcakes with mint buttercream, meyer lemon and cranberry cupcakes with meyer lemon buttercream, and Mexican hot chocolate cupcakes with cinnamon buttercream. We boxed most of them up for our coworkers at both churches...and I sent one tin to Shreveport, Louisiana.
These cupcakes were the product of a recipe hunt online. There are two cupcake blogs that I really like, so they were a major source of inspiration. I also wanted to vary the flavors so that each box would have something for everyone.
I now wish that I had taken a picture of the MASSIVE amount of buttercream I made before splitting it into four parts to make the different flavors. Picture six sticks of butter (or seven?), 3.5 pounds of powdered sugar, and some heavy cream. It wouldn't all fit in my KitchenAid. And that's saying something. I definitely did not stick to the icing recipes - just added the spices and flavors until Gates said they tasted right.
Here are links to the recipes:
Mexican Hot Chocolate Mini-Cupcakes
Eggnog Cake and Spiced Rum Buttercream
Chocolate Cake and Mint Buttercream (I skipped the filling)
Meyer Lemon and Cranberry Cake (I mixed the filling into the batter)
Meyer Lemon Buttercream