Bake Sale 2019

Holy frickin’ cow! I’m DONE! At least for another year. I am so wiped out it is crazy. Being on my feet for three days in a row for 10 hours or so each day, is a lot. Especially when you aren’t used to it.

The final totals of what I sent in…

16 Boxes (4ct mini) – Pumpkin Cupcakes with Caramel Cream Cheese Icing
16 Boxes (4ct mini) – Chocolate Cream Cheese Cupcakes
40 Individual Mini – Maple Cupcakes with Maple Buttercream
10 Bags – Candied Pecans
18 Bags (2 cookies each) – Peanut Butter Chip Cookies
25 Individual – Sugar Cookies

And that is only what I sent, not what I made. I have probably close to a third (maybe a little less) of what I made still here for us to munch on.

I was really impressed with how my sugar cookies turned out. I did end up making 2 batches because I rolled about half of the first batch too thin. The second batch came out much better.

Pumpkin Decorated Sugar Cookie
Pumpkin Decorated Sugar Cookie

Considering this is only the second time I’ve tried to decorate sugar cookies with royal icing, I think I did a decent job for an amateur. They aren’t perfect by any means, but I kind of got the hang of it. Also, super proud of the fact that I actually got that stupid leaf tip to make an actual leaf. In all my years of doing cakes, I’ve NEVER got it to produce actual leaf shapes consistently. Go me! Apparently the lady manning the table with my stuff was impressed and thrilled to add them to the mix.

Pumpkin Decorated Sugar Cookies
Pumpkin Decorated Sugar Cookies

I love doing this every year. I really do, but it is so much work. I’m kind of floored that everything turned out so well. I always run into an issue with something. This year, it was me being a dork and unable to do math and count. I checked my box supply in plenty of time to order, but miscounted or misestimated what I sent previous years. Turned out, I didn’t have enough and didn’t realize it in time to order more. It is nearly impossible to find boxes for mini cupcakes unless you want to pack a dozen or two. I completely lucked out in finding the individual boxes and getting them here in time.

I absolutely hate how much waste all of this is, but I have always thought it was important for people to be able to take what they buy home and not just eat it all at work. Especially since I’m not the only one sending stuff in. That is a whole lot of junk for people to try and eat at one time. I have yet to figure out a better way, though. I can order boxes without the windows, but people want to actually see what they are buying. Same goes with the bags of goodies. I think I may have to spend the next year doing research on better packaging.

It is funny, though. I get running commentary via text from Hubby throughout the day of all the comments people make. This isn’t the first year someone has asked him if I do this professionally and take orders. It is a nice little ego boost on top of them loving to eat what I make.

Today I have a little bit of aftermath cleanup to do. Then I’m spending the rest of the day, and maybe the next few, being an absolute sloth. Especially after tripping going up the two measly, short stairs from the garage this morning and then dropping my phone on my cheekbone earlier. Sheesh! I’m a mess and need to just quit trying to move today.

Maple Cupcake With Maple Buttercream

These turned out amazingly well. When I asked BG where it ranked in comparison to the other two that everyone loves, she said it tied with the others. This is very high praise, since she compares almost every cake I make to either the pumpkin or the chocolate cream cheese.

Maple Cupcake Ingredients
Maple Cupcake Ingredients

The recipe calls for pure maple syrup in both the icing and the cupcake. Preferably grade B. And a lot of it on top of that. When I saw the jug of the grade A at Costco, I decided to just go with it. I don’t know enough about grades and maple syrup to tell you how that impacted the final product. I just know that we all really liked it. It is a subtle but noticeable flavor in both the cupcake and the icing. Sort of like a normal vanilla cupcake with a little hint of interesting.

Maple Cupcakes

2 3/4 C  All-Purpose Flour
1 T  Baking Powder
1 tsp.  Salt
1/2 C  Unsalted Butter
2 C  Pure Maple Syrup (pref. Grade B)
3  Eggs, Room Temperature
1 C  Milk
1 tsp.  Vanilla

Preheat oven to 350°F. Line muffin tins with paper liners. Sift together flower, baking powder, and salt. In separate bowl, cream butter until smooth. Add maple syrup and beat until combined. Add eggs, one at a time, beating until each is incorporated. Add flour mix and beat until combined. Add milk and vanilla and mix until combined. Fill baking cups 3/4 full. Bake 20 minutes for regular size, 10 to 13 for mini.

Makes 24 regular cupcakes or 66 mini

*source – Martha Stewart’s Cupcakes cook book

Maple Cupcake - Making
Maple Cupcake – Making

It is kind of rare that I pull a recipe wholesale from anything. I almost always make some modifications to it along the way to make it mine. Since this was the first time making these and there wasn’t anything obvious that I wanted or needed to chance, I’m giving credit where it is due. I did not use the icing recipe for this that is noted in this cookbook because I love my buttercream recipe and already know what to do to modify it for different flavors so that is what I used.

I took about a cup and a half of the maple syrup, cooked it for a few minutes to thicken it up to a heavier consistency (similar to a thick caramel syrup) and allowed that to cool. I mixed up a standard batch of my Marshmallow Buttercream and once the syrup was cooled, I mixed that in. If this makes the icing too thin, add another cup or two of powdered sugar.

I have a feeling these cupcakes are going to get added to my stable of cakes I bake. We’ll see how well they do at the bake sale.