Chocolate Cupcakes with Strawberry Frosting plus Tips & Tricks for Successful Cupcake Baking with Butter Based Recipes62

Posted by chockylit in General (Friday February 12, 2010 at 11:51 pm)

chocolate cupcakes with strawberry buttercream frosting

There is nothing terribly exciting or novel about this recipe. It’s my standard chocolate cupcake recipe with strawberry frosting. Boring, no? Well, what I intend to do with this post is to articulate all those little tips & tricks that I know from experience/reading, but never include in a condensed recipe. Some of this is covered in my “basics & troubleshooting” section, but I thought it would be of use to describe these tips & tricks in the narrative of a recipe.

It all started a couple of weeks ago when I wrote out the recipe for my chocolate cupcakes. This is what I want to do if I plan to be very careful and not miss anything. I find its easier to follow and I can check off things as I add them.

recipe with tips & tricks

Then I had the idea to write down the little things I was doing that normally don’t end up in a recipe and explanations for certain aspects of the recipe. Hence the idea was born. So, no formal looking recipe in this post. Just a story…

Beat 2 sticks of butter until soft.


First off – the butter. Every recipe says it, but do we always pay attention? ROOM TEMPERATURE. I really can’t stress enough just how important this step is. I have been disappointed before… About to start baking only to remember that I forgot to take out the butter hours earlier. But really – the best thing to do? Wait it out. An alternative? Beat the hell out of the butter all by itself, scraping down a few times in between beatings. Why? If the butter isn’t soft it won’t get all nicely cut up by the sugar and distributed evenly in the batter. You might just end up with little pools of it melting in your end result. I have had it happen. But whatever you do, don’t microwave the butter. It will just melt and melted butter is useless to you.

Add 2-1/2 cups of sugar and beat until light and fluffy.


Most butter-based recipes say this as well. Beat until light and fluffy. Beat for 3 minutes. Etc. But do you always? Why 3 minutes? Why not 2 or 4? What is light and fluffy? Bottom line? You want to beat that butter well. You want it cut up into tiny, tiny pieces by the grainy sugar so it doesn’t end up into little pools compromising the structure of your wonderful cupcakes. So, beat away! Turn on your mixer and have a glass of wine! Scrape down the bowl and beat some more. (Sometimes mixers leave a thin layer of butter untouched… once that gets folder into your batter you could be in trouble!)

Add 4 large eggs, one at a time, beating well between each.

Similarly, you want the eggs incorporated very well. Basically when you are baking things like cupcakes, you DON’T want to beat the batter once the flour is in (it will toughen them up) but you DO want to beat the ingredients so they are well incorporated. So, beat the butter, sugar, and eggs as much as you can (without going overboard). Now is the time for beating.

Whisk together 1-3/4 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1 cup unsweetened cocoa powder


This part is easy! Many recipes mention sifting, but sifting is a pain. I have never noticed a difference with whisking and whisking is easier to do. So, I whisk. The goal is to just get everything mixed together and any lumps removed. As an aside, I use these restaurant style containers to store dry goods and its very convenient for scooping stuff out without making a mess. And I know I should weigh the dry ingredients, but there is something inherent in me that requires I go only SO far when it comes to baking.

Measure out 1 cup of whole milk and 2 teaspoons vanilla.

Alternate adding the dry ingredients and wet ingredients mixing to incorporate between batches.

So what is with this step? It’s always a little complicated to write down. Some recipes are very specific about adding 1/3 dry ingredients, mixing, adding 1/2 wet ingredients, mixing, 1/3 dry ingredients, and so on. Is there something magical about these proportions? Doubtful. What you want to avoid is dumping everything in and having to beat and beat to get it mixed up, because word on the street (ok, I never tried this…) is that doing so will make your cupcakes tough. The idea being the glutens get over beaten. Whether this is exaggerated, I do not know, but with many of the other steps described above, I have screwed up and have seen the unfortunate results. So I am leaning towards this being a good thing to follow. One day I should over-beat some and see what happens.

Scoop batter into cupcake papers 1/2 full.


This step gets me thinking about a few things. First, every recipe is different. So if something goes wrong with a recipe or a cupcake comes out with a dome or without a dome, it all really depends. The more flour there is proportionally, the more structure the cupcake will have, the less likely it will be to sink, the more likely it will have a dome, and the more batter you can put in the cupcake paper (like 2/3s to 3/4s full). But these cupcakes, while more fool proof, are also denser and not as soft. The less flour, the less structure, the more likely it will overflow or sink, the less likely it will have a dome, and the less batter you can put in the cupcake paper (1/2 full at most). BUT these cupcakes will be soft, fluffy, and in my opinion superior… By the way, ice cream scoops are really absolutely necessary. They make filling the papers a breeze…

This chocolate cupcake recipe is a result of my experimentation in trying to get the cupcake to be as delicate as possible and as chocolately as possible without being a complete disaster. That said, you need to be careful. Don’t, I repeat, DON’T overfill the papers. And DO make sure your oven is at the temperature it says it is. If you are super concerned, add another 1/4 cup of flour to the recipe. That will help reduce some of the risk. That said, I love the way the cupcakes come out and while I do sometimes overfill and get some overflow, it doesn’t stop me from eating them and sharing them.

Bake for approximately 22-25 minutes at 350F or until a cake tester comes out clean.

This step sounds easy. It isn’t. It’s where I tend to screw up when I do. For example, I have a working theory that cool spots in the oven cause some of my cupcakes to overflow. This is because the overflowing cupcakes tend to be in one area. I especially see that if I am baking a lot of cupcakes. The ones on the lower rack tend to overflow. So often I will do one of two things, preheat the oven to 375F and drop it to down to 350 once I get them in there. Or I will preheat to 350F but run the convection fan during preheat and for the first 10 minutes of baking. The problem with this (I did it a couple of weeks ago) is if you leave the convection fan on the whole time, the cupcakes will over bake and be crumbly and dry. Normally when you use convection you should drop the temperature down 25 degrees. I also think convection is better for things like cookies or chicken where you want it to get crispy, but doesn’t work so well with cupcakes. It seems like a good way to get rid of unevenness in the oven…. Jury is still out.

I recommend not disturbing the cupcakes for the first 10-12 minutes. Then I will often rotate the pans also because of the unevenness mentioned above. I start testing at around 22 minutes for this recipe. I think post people use toothpicks as opposed to official “cake testers” but I use an ice pick as that’s what I have on hand. Anything pointy you can stick in there. If you under-bake these cupcakes they will be gummy. If you over-bake them they will be dry and crumbly. So start testing around 22, test every couple of minutes, and try your best to get it right.

Whew, with any luck you have some gorgeous cupcakes cooling on a wire rack. Now let’s get cracking on the frosting.

Beat 2 sticks of butter until soft.

Pretty much the same thing goes with frosting. It’s way better if your butter comes naturally to room temperature before making frosting. I have tried many shortcuts and they work ok enough, but in my opinion you won’t get as smooth as a frosting otherwise.

Sift in 3-4 cups of powdered sugar and beat until smooth.


Again, I don’t like sifting, but if I must (and with frosting, you must or it will be lumpy) I will use one of these metal sieves and a spoon. By far the easiest method I have come across. I always start with a good amount of powdered sugar with room for adding more later.

Add 1/4 cup of strawberry puree and beat until combined.


Not much to this except your yellowish frosting turns a pretty pink. Feel free to add a teaspoon of vanilla at this step if you want.

Add more powdered sugar until you get the consistency you like.

When you add a liquid to buttercream it’s hard to get it to a nice thick consistency that is good for photo shoots. You can keep adding powdered sugar, but it won’t help. So minimize the amount of liquid. I went beyond 1/4 cup in one try of this recipe and it was way too much. I never recovered the frosting. It was usable, but runny. If you are anxious about this, omit the puree and just add chopped strawberries. It won’t be as strong a strawberry flavor, but less risk is involved.

I also made a cream cheese version of the strawberry frosting. If you want to try that substitute 1 8-ounce package of philly cream cheese with 1 of the sticks of butter and don’t add much puree. Stick more to using chopped strawberries as the cream cheese will already make the frosting softer than buttercream.

Decorate as usual by either piping the frosting on, scooping it on, whatever works for you. If you pipe, use a tip with a big opening, like 1/2 inch or so.

chocolate cupcakes with strawberry buttercream frosting

62 comments for Chocolate Cupcakes with Strawberry Frosting plus Tips & Tricks for Successful Cupcake Baking with Butter Based Recipes »

  1. I’m so happy you are posting on this blog again!

    I don’t have enough words for your beautiful cupcakes!
    And thanks for the butter tips. Do you use unsalted butter for the topping ? Does it matter what type of butter you use for the topping (salted, unsalted or margarine) ?

    Comment by skhan — February 13, 2010 @ 12:29 am

  2. Do you use milk and vanilla in your recipe? I see it on your handwritten board, but not in the detail. I have spent the last couple of days trying to get the perfect chocolate cupcake and either the paper unattaches itself from the (delicious and juicy) cakes in a very ugly way or the cakes are dry and tasteless. Is milk my answer?!!
    Yours look luscious and beautiful…of course!!

    Comment by Kate P — February 13, 2010 @ 1:24 am

  3. Meravigliosi, grazie della precisa spiegazione, proverò a farli al più presto!

    Comment by sunflowers8 — February 13, 2010 @ 7:13 am

  4. These look great and awesome tutorial!

    Comment by shelly (cookies and cups) — February 13, 2010 @ 9:18 am

  5. This is why the internet was invented! This post should go to the top of every search engine when someone requests “how to bake…”

    I find myself almost speechless, and gushing like a silly girl. What I mean to say is if I didn’t know better I’d swear you were Flo Braker teaching me to bake all those many years ago. You’ve gone to the lengths of the finer details that truly make baking successful.

    Many times I’ve been told by friends they can’t bake, they’ve tried and always failed. I’m sending them here to learn from you next time!

    I’ve never added pureed fruit to my frostings, I’m heading to the kitchen to give this a try for V-day! Thanks!

    Comment by robyn — February 13, 2010 @ 9:52 am

  6. You write recipes just like I do!
    Ingredients > Directions
    Simple, and no need for re-writing ingredients!
    (Sometimes I just skim the directions and have trouble finding an ingredient because its lost among all the words lol)

    Just want to say that I’ve always been a fan of your blog. Your creativity and skill is just.simply.amazing!

    Comment by Jane — February 13, 2010 @ 7:33 pm

  7. These look fabulous, and your whole blog is just plain awesome! My best friend’s baby shower is coming up, and I was planning to make some cupcakes for the party. Only problem- I live two hours away so I might have to bake the cupcakes and make the frosting ahead of time (then frost them when I get there). Do you have any tips for transporting cupcakes? Also, does a buttercream frosting with fruit puree have to be refridgerated?

    Comment by Ash — February 14, 2010 @ 12:40 am

  8. Thanks for taking the time to explain the whole process! This is very helpful for veterans and beginners like myself!

    Comment by ErikaKay — February 14, 2010 @ 7:44 am

  9. Great post! Always interesting to hear tips and tricks from other cupcake bakers. I actually always microwave my butter. I do it for just about 12 seconds so it doesn’t melt.

    Comment by Stef — February 14, 2010 @ 8:55 am

  10. I consider myself a good baker. But this was really useful!

    I must admit though, I am too scared or curdle to add fruit puree to butter cream. Did these keep very long?

    I have another question as well – the frosting ‘kisses’ – how do you get that effect?

    Comment by Mr. P — February 14, 2010 @ 12:01 pm

  11. Wow, thanks so much for your tips!! I really appreciate it.

    I’m starting to think I am just going to keep all of my sticks of butter at room temperature. It’s not like it’ll go bad!

    Comment by Kayleigh — February 15, 2010 @ 11:59 am

  12. This is a great article!! I’m going to repost it on my website so that my readers can share in your knowledge!

    Thank you! :)

    betsy at javacupcake dot com

    Comment by Betsy — February 15, 2010 @ 12:02 pm

  13. Those small little details are so important. Thats what I’ve been trying to figure out for a while. I’m a newbie and I’m just trying by trial and error, but oh boy, it feels like it will take me an eternity to get cake from scratch just right. Thanks for this!

    Comment by Gini — February 15, 2010 @ 12:21 pm

  14. Absolutely beautiful! I have a confession to make though, I (*ahem*) always microwave my butter, and haven’t had a problem so far, but I think the trick is to use it very sparingly and standing close enough to stop it and yank it out before it’s gone too far (takes practise). And also warming it just enough so that a little bit of sitting time is all that’s needed to take it all the way.

    Thanks for all the handy tips :)

    Comment by shaz — February 15, 2010 @ 5:54 pm

  15. Hello chokylit!

    My name is greta and I coma from Germany. Today I want to hand you an award, because I love your recipes and I always look forward to another of you creative creations. It’s called “Kreativ Blogger Award”. All information you can find here (but sadly only in german):
    The rules say that you have to tell seven things about yourself and then nominate seven other blogs.


    Comment by greta — February 15, 2010 @ 10:43 pm

  16. These look really tasty. I imagine that a nice decorating touch would be to make sugared wild strawberries and put them on top. Might be slightly better with the cream cheese frosting though. Yum!

    Comment by Seanna Lea — February 16, 2010 @ 12:43 pm

  17. Completely agree on the butter! Although I’ve never had problems with melting butter (do it slowly and for short intervals if you have to do it), but it’s just for the best to take it out before hand. I think a lot of people don’t think that the butter will have any effect, but it can.
    Great how-to recipe!

    Comment by Megan — February 16, 2010 @ 9:17 pm

  18. Thanks for this nice post with so much details. I absolutely agree they are very important.

    Comment by cuen — February 17, 2010 @ 3:18 am

  19. It’s nice to see another person’s scribbly recipes. Mine are almost incoherent to others but read clean to me. Thanks for posting this. Always nice to take time to figure out what makes your best recipes tick!

    Comment by Jessica — February 17, 2010 @ 2:51 pm

  20. this is totally one of the *most* helpful things i have ever read about baking. thank you!!!!

    i was just making a chocolate cake last weekend from the cake bible author…rose…i forget and i asked myself all these questions. how long do i beat the butter? why”? can i beat it TOO much? this is such good stuff.

    Comment by kate — February 18, 2010 @ 7:33 pm

  21. As for butter, I am always forgetting (or unable) to take it out hours before I want to bake. I used to just beat for awhile to help it warm up, but last year, I decided to try something different.

    I grated my stick of butter with a microplane grater. It took a couple minutes at most, and drastically increased the surface area of the butter, so within a few more minutes, it was at room temperature! (I assume a box grater would work well also, but I think it would be harder to clean afterward).

    Comment by Janna — February 19, 2010 @ 1:11 pm

  22. Hi, thanks for the great tips. I’m relatively new to making cupcakes but I’m getting addicted! Could you advise how many cupcakes this recipe makes please? (or did I miss that somewhere..)

    Comment by Bridget — February 21, 2010 @ 6:46 pm

  23. Thank you SO much for this post! I love to learn why some recipes work, some don’t!

    P.S – Cupcakes look delicious!

    Comment by Avanika (Yumsilicious Bakes) — February 22, 2010 @ 9:17 am

  24. thanks for sharing. i luvit when fellow OCs do this kind of post.

    Comment by demi — February 25, 2010 @ 6:23 am

  25. hi chockylit! i am a fan of your blog, so glad you are back to posting.

    i use a convection oven, and i find that at 350 degrees i always check my cupcakes at 15 minutes. they usually need another 2-4 minutes depending on the recipe. your “don’t disturb for 10 minutes” is spot-on too.

    to bring butter to room temperature for those who don’t have a microwave (me!), i recommend: cut up your butter into thin slices and leave out for 10 minutes. then, beat the heck out of it (as you recommended!).

    i also used to sift my dry ingredients first instead of whisking but recently i found it really did not make a difference. maybe the only important thing to sift in, is baking soda, baking powder and salt so you don’t get some weird chunky bit in there.

    the strawberry creamcheese option frosting sounds delicious too! :)

    Comment by lyndsay — February 28, 2010 @ 9:23 am

  26. My son, who will be 3 in April, asked for chocolate cake with pink frosting for his birthday. This recipe sounds like a great option.

    Comment by Jennifer — March 6, 2010 @ 7:53 pm

  27. Great post! Thanks for tips and tricks .
    A cup capcake addict!

    Comment by annick — March 7, 2010 @ 2:27 am

  28. a useful tutorial with awesome photos, and the result? excellent! well done, and thanks! cheers from london

    Comment by pity — March 11, 2010 @ 3:30 am

  29. I remember when this blog closed down and I was so sad. I’m so excited you are posting again–they all look so delicious!

    Comment by Lani — March 11, 2010 @ 7:06 pm

  30. ahhhhh so yummy!! thx so much for this post, i love the story and helps me understand why my frosting turns runny sometimes.

    Comment by aichaku — March 16, 2010 @ 10:07 am

  31. hi, i loved this post. however, i’ve often found many recipes too sweet. i’ve looked everywhere for answers but have gotten nothing conclusive.. does anyone know how much sugar can we reduce in cupcake recipes without totally ruining the results? or if there are any healthier substitutes i can use? :(

    Comment by roses — March 20, 2010 @ 4:21 am

  32. this looks very good.. will have to try these soon

    Comment by hena tayeb — March 22, 2010 @ 2:35 pm

  33. I make a similar frosting but have always used seedless jam! I think I will have to try your version next time!

    Comment by Jennifer — March 23, 2010 @ 3:36 pm

  34. You CAN microwave your butter to bring it to room temperature, here’s how. First, you need to know your microwave well or start with very short increments of time, e.g., a few seconds. Separate about 1/3 of the butter and warm that 1/3 in the microwave until it’s just starting to melt, then remove it from the microwave and mash it up with the other 2/3 of the butter. As soon as the whole lot of it is pliable, you can start beating the butter as usual.

    Having room temp butter is easiest of course, but I started using this method when my overly- helpful husband kept putting away all the butter I’d purposely left out of the refrigerator.

    Comment by cyndi — March 24, 2010 @ 8:40 am

  35. Where did you get the restaurant style containers you mentioned in this post?

    BTW… Love, love, love your blog! :-)

    Comment by Amanda Sims — March 24, 2010 @ 12:53 pm

  36. i absolutely love the rogue sprinkles on the plate! gorgeous shots and great tips! thanks a million!

    Comment by tracy — March 26, 2010 @ 4:18 pm

  37. The texture of the icing looks amazing, beautiful muffins!

    Comment by Bill — March 29, 2010 @ 5:53 am

  38. So nicely done. Thanks for all the great explanations.

    Comment by Stephanie — April 8, 2010 @ 9:37 am

  39. Those cupcakes look daring and yummy. I love kumquat – I had my first in Corfu – the people there informed us that Corfu is the only place where kumquat grows. But I’m not so sure anymore, as I’ve heard more people claiming their country was the only one where it grew… :)

    Comment by Petra — April 9, 2010 @ 3:41 am

  40. For really intense berry flavour, have you ever tried Rose Levy Berenbaum’s technique? (See The Cake Bible.) She recommends starting with frozen berries because when they thaw the cell walls break down much more easily, releasing more juice. Then strain the berries out (keeping the solids) and reduce the juice (by about 2/3 I think) over moderate heat. Add a touch of sugar and lemon juice, and stir them back into the berry goop. The resulting puree is intensely flavored and will not water down your frosting like regular berry puree. Thanks for the great recipe!

    Comment by Sue — April 21, 2010 @ 4:17 pm

  41. Hi!!!, Im from chile, and im a huge fan of you.

    For the frosting, when you said “butter”, you mean cream?, like the philadelphia cheese, that is soft and white???, or just regular butter?…yellow?…

    thank you so much!! for the tips.!

    Comment by loretu — May 10, 2010 @ 11:48 pm

  42. when i say butter i mean regular, yellow butter.

    Comment by chockylit — May 11, 2010 @ 7:55 am

  43. Is it okay to skip the strawberry when making the frosting? I know it’s the beauty to the recipe, but I don’t really like strawberries. And for all your recipes, it’s okay to just paste on the frosting instead of using a tube thing, right? Thanks! I can’t wait to try the Mint/Chocolate cupcake. Yumm :)

    Comment by Irina — May 15, 2010 @ 3:54 pm

  44. I love your blog! I’m curious as to where you get your cupcake liners…

    Comment by annika — May 18, 2010 @ 1:05 pm

  45. See the FAQ

    Comment by chockylit — May 18, 2010 @ 2:00 pm

  46. I love the look of the strawberry frosting in the photo. I made these for a friend. They loved them!

    Comment by Mareah — May 19, 2010 @ 3:21 pm

  47. I wonder if straining and simmering the puree down to a syrup would solve the problem you mention with the puree and the consistency of the frosting? More work, but would take away the liquid while retaining the strawberry flavour…hmmm?

    Comment by amanda — July 14, 2010 @ 3:28 am

  48. I made these tonight. The frosting was DELICIOUS but unfortunately the cupcake was a disaster. This is my first time making cupcakes and I used self rising flour. Was this wrong? When I took them out of the oven they were one big flat mess. They overflowed and it looked like one big flat cake instead of cute cupcakes. The tops were so crunchy and the insides very soft and the completely stuck to the wrapper. What did I do wrong?

    Comment by dawn — July 26, 2010 @ 8:24 pm

  49. self rising flour already contains baking powder. so if you used self rising plus added baking powder and baking soda, then yes, you would have had a disaster…

    Comment by chockylit — July 26, 2010 @ 8:36 pm

  50. Chockylit thank you so much for this post! I’m just starting out on my cupcake bakery journey, so this post is great with all the tips that you give. I’m going to tweet this post cos i think it’s brilliant. thanks again!

    Comment by Firedropdesign — August 25, 2010 @ 6:06 am

  51. Maybe chopping up freeze dried strawberries instead of using fresh ones are a solution to the icing becoming too runny?

    Comment by Onch — August 25, 2010 @ 1:21 pm

  52. Hi,
    I was planning to make a huge batch of cupcakes for my son’s nursery and thought I will follow ur recipe blindly since u mentioned it is ur regular cup cakes. The cake came out very well…softest and fluffiest cupcakes I ever had or made. The only thing that went a bit wrong was, i filled some cases with a bit more of batter, that it got overflown. Apart from that it was perfect. Yet to make the frosting. Thank you so much for sharing this wonderful recipe.

    Comment by shabs — September 2, 2010 @ 3:58 am

  53. I’ve seen these cupcake liners on your blog. they stand straight up, they’re not the usual ones i’ve seen. where do you find those?

    also i’ve used this post for your red velvet recipie, they turned out amazing. i’m a beginner and this is awesome, i appreciate you breaking down how things work, thanks so much.

    Comment by avidenbaker — October 14, 2010 @ 6:00 pm

  54. To get your oven temperature more even, you might try putting one or more unglazed ceramic tiles (like you would use for a budget pizza stone) in the bottom. It will take the oven longer to heat up, but the temperature will be more consistent throughout.

    Comment by Emily — October 30, 2010 @ 6:25 am

  55. Terrific job right here.Those mini cakes looks yummy and beautiful..You make me hungry. I go for a light cupcakes, not so sweet,just like those.

    Comment by Marilyn Gan — December 6, 2010 @ 6:37 pm

  56. I know this post is super old, but I wanted to say thank you for really spelling everythign out like this. It did more than just give me a recipe. I better understand things now so I can ADJUST the recipe as I need to for different projects. Thank you! I’ll be making these cupcakes this weekend for a breast cancer fundraiser. They’re perfect!

    Comment by Lindsay — June 8, 2011 @ 9:57 am

  57. I made these and right after getting to the counter they sank, the middles dropped and looked horrible. Tasted great mind you. I was sure to follow the directions and measure correctly and yet I have failed some how. Any ideas?

    Comment by Kimberly C. — June 11, 2011 @ 12:17 pm

  58. For a perfectly flat cupcake, use the recipe of 5oz butter, 5oz caster sugar, 6oz self raising flour, 3 eggs and 1 tsp vanilla extract. This recipe will make 11-12 cupcakes. To have even amounts in each cupcake cases, use an ice cream scoop. Also use the right sized tray for your cupcake/muffin cases. Bake the cupcakes at 140 degrees C for a fan assisted oven, this should take 30-40 mins. When the cupcakes are completly cool, you can decorate but not before or the topping will melt. For basic buttercream use the recipe of 5oz butter, 10oz icing sugar and 1-2 tbsp milk. When your cupcake are decorated, DO NOT put them in the fridge or in a tin but DO put them in a breathable cardboard box. For gluten-free cupcakes all you have to do is change the flour to gluten and wheat free flour and the rest is exactly the same including the buttercream. If you have any more questions please feel free to contact me on

    Comment by KJB Cupcakes — July 28, 2011 @ 5:49 am

  59. I just made these and they are great! It is a wonderful recipe. THnaks!!!

    Comment by Christi — February 11, 2012 @ 9:11 pm

  60. I love this tip and tricks!
    wanna try this at home later~
    allow me to share this with my fren.

    Thanks again~

    Comment by izza — May 18, 2012 @ 2:13 am

  61. Can someone tell me of I can make these 1-2 days in advance and can I store at room temp?

    Comment by Mary — October 9, 2012 @ 5:51 pm

  62. You can store the cupcakes at room temp. I would refrigerate the frosting and frost the cupcakes closer to when you will serve them. Let the frosting come to room temp for an hour or two before you frost though.

    Comment by chockylit — October 10, 2012 @ 9:19 am

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