Remember bake sales? Well, I decided to bring them back. Who says Corporate America is above cupcakes?
I’ve had two so far, and I was pleasantly surprised with the results. I love baking, and since my specialty is cupcakes I figured why not just go for it? First, I bought this amazing cupcake holder at Bed, Bath, and Beyond. It’s collapsible and you can take out the stand for presentation purposes. A great item to have in your collection!
Anyway, I came into work early one Friday morning and set up the cupcakes along with a container for any donations (suggested donation of $2). For my first cupcake sale I decided to make Apple Cider Cupcakes with a Caramel Glaze. I got so much feedback throughout the day: people who recognized the MSAMS logo, those who were preparing for the NYC marathon, and others who just really enjoyed my cupcakes. I was left with 4 at the end of the day, but I raised a total of $70 for 20 cupcakes. $3.50 per cupcake, move over Magnolia’s!
Two weeks later, I decided to embark in the chocolate world. Although people loved the seasonal apple cider cupcake, they really wanted some chocolate. I made the classic Hershey’s “Perfectly Chocolate” Chocolate Cake. You can scroll down to get the recipe, but it is directly from the back of the cocoa powder! To give people options, I topped half of the cupcakes with a Dark Chocolate Ganache and the other half with a Cream Cheese Frosting. Unfortunately, the ganache didn’t pipe well, but I was able to have some fun with the cream cheese. Either way, the cupcakes came out delicious! Results for the day: $62 for 20 cupcakes (I don’t know why I am always conveniently left with four cupcakes).
If you have 2 hours to spare one weeknight, I would suggest baking some cupcakes! I bake everything from scratch, but really, a boxed mix can have the same effect. I spent around $15 and lost some flour and butter inventory, which really is nothing — a reward for a donation and some smiles goes a long way :)
Hershey’s “Perfectly Chocolate” Chocolate Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (In my case, line 2 cupcake pans)
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. (The batter was thin which worried me. However, it was a really easy pour, no need to spoon any batter!)
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (I baked the cupcakes for 20-22 minutes)
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted. Let ganache cool and set before frosting cupcakes.
- 1 8 oz. (250 g) pkg. cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 3 cups powdered sugar
- 1 Tbsp. milk or water
- 2 tsp. vanilla
What’s your favorite cupcake? Any ideas for baking for the holidays?