Today I am sharing some things that I learned while making these cupcakes that were used as wedding favors.   A few weeks ago I showed you the “Queen of Hearts” cookies that were for the bridal shower tea.  The wedding took place this past Saturday and I volunteered to make the cupcakes that the bride wanted as favors.

This past week was one of the hottest of the summer.  I was hot … and lazy … I relied on my old friend, Duncan Hines, once again.  I baked the cupcakes a few days ahead and froze them as usual.  Friday evening I made the icing … my decorator icing recipe  … you may want to check it out because I made a few slight changes.  Then I prepared the assembly line …

Since it was so hot and the wedding was outdoors … I had already planned to deliver the cupcakes in an ice chest to keep them cool until needed.

This is what I did … I baked the cupcakes in regular liners … then placed them in parchment paper cups (sometimes called tulip cups) … just to keep things neat …

I knew that if I iced the cupcake and then tried to put it in the “to go” box … I would surely have my fat fingers messing up the icing … or have smeared icing on the sides of the box.   So, I decided to put the icing on the cupcake after it was in the box …

I used Wilton tip #1M … started on the outside of the cupcake and swirled my way to the center …

And it worked!  I was so lazy, that I even bought ready-made icing flowers at the cake decorating store.  Maybe I should be embarrassed … but I’m not.

I closed up the boxes and refrigerated them overnight.  Saturday morning I tied the ribbons … put them in the ice chest … and drove them to the wedding.  Here is a pic of the first 20 …

I hope that these hints help you to make cupcakes to go!