My cupcakes runeth over

To celebrate Jam's HS graduation, I made mini cupcakes (Chocolate and Red Velvet, both with cream cheese frosting). I thought they would be cute, bite-sized, easy to serve and fun to eat. What I didn't think about was how many each recipe would make or how to transport ~200 baby cupcakes.

Chocolate Cupcakes

recipe adapted from bon appetit's June 2010 Chocolate-Raspberry Layer Cake

INGREDIENTS

• 2 cups unbleached all purpose flour
• 1 3/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 3 large eggs

PREPARATION

Position racks in top and bottom third of oven; preheat to 350°F. Line baking pans with cupcake cups. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide batter between prepared pans.

Bake cupcakes until tester inserted into center comes out clean, about 15 minutes. Cool completely in pans on cooling racks. DO AHEAD: Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.

*note: I found this recipe very easy, with great results. Next time, I might try making the original cake recipe.

Red Velvet Cupcakes

From Paula Deen's Grandmother Paul's Red Velvet Cake recipe:

INGREDIENTS

• 2 cups sugar
  
• 1/2 pound (2 sticks) butter, at room temperature
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces red food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
  
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

PREPARATION

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into lined cupcake pan. Bake for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Cream Cheese Frosting

INGREDIENTS

• 1 lb (16 oz) cream cheese
• 2 sticks (1cup) unsalted butter
• 1 tsp vanilla extract
• 3 cups powdered sugar, sifted

PREPARATION

In a medium bowl, cream cream cheese and butter until smooth. Add vanilla extract, blend well. Slowly add powdered sugar at low speed. Blend well. Frost cupcakes.