I organized a staff bake sale to benefit Pennies for Patients, the charity our school raises money for each spring. I wanted the children to see how the adults of the building could come together, donate baked goods, and raise money for the charity.
In all, over 40 staff members donated goods to the cause! I was so proud and honored by how many staff members baked and brought in goodies! We really came together to raise a lot of money!
I made 56 cupcakes of four varieties and it was not as much work as it sounds! I made one batch of the chocolate cupcakes and 1 + 1/2 a batch of vanilla cupcakes. Then I made one batch of vanilla frosting, dyed it yellow, and one batch of the chocolate frosting. I pipped with a large round tip and added sprinkles. The break down includes: 14 chocolate cake w/ chocolate frosting, 14 chocolate cake w/ vanilla frosting, 14 vanilla cake w/ vanilla frosting, and 14 vanilla cake w/ vanilla frosting.
None of these recipes are new save the chocolate frosting.Chocolate Frosting adapted from the inside of the Baker's Chocolate box Yield - enough to generously frost 28 cupcakes 8 ounces unsweetened chocolate 2 lbs powdered sugar 2 sticks butter 4 ounces cream cheese 4 teaspoons vanilla ~ 2/3 cup milk
- Melt and cool the chocolate using the microwave. Heat in 20 second bursts, stirring in between.
- Beat together the butter and cream cheese, slowly add the powdered sugar.
- Add in the vanilla and the melted chocolate, beating to combine.
- Add enough milk to get the frosting to a pipping consistency
(And yes, I made a huge mess with all the sprinkles!)