Recently, I successfully pulled off my first large guest event. I have a hard timing bringing myself to call it a catering job because that sounds like it is my job, like I am a professional and like I knew what I was doing the whole time. Nothing could be further from the truth. When it was all said and done I provided food for about 200 people over 4 nights at several different venues for the Compass Improv Festival performers. It went more smoothly than I could have ever expected. Amazingly, I was not stressed while doing this and the cooking and baking all went off without a hitch. The only tragedy was breaking one of my small vintage Pyrex bowls. No worries, it has already been replaced!
When asked if I would be willing to volunteer my time to make food for the performers during this Festival, I didn’t hesitate to say yes! I of course did not bother to think about all the time and effort it would take to pull this off in my small kitchen all by myself. Why would I ever think of that before agreeing? I had about a month to plan it all out, but to be honest I had no idea it would work until it did. I decided on a fairly simple menu that could be easily replicated each night during this four night Festival. I didn’t know the dietary preferences of any of the performers ahead of time, so I had to make it an accessible spread. I went with turkey pepperoni pizza pinwheels, basil pesto pinwheels, homemade Chex mix, caramelized onion dip with fresh veggies and crackers, buttermilk-vanilla bean mini-cupcakes with dark chocolate frosting and Devil’s food mini-cupcakes with orange-vanilla bean buttercream frosting. I will not go into detail about the calculation of ingredients and timing of cooking, though do feel free to ask if you are curious. However, I will show you a few fun pictures leading up to the cooking
I had to borrow 3 Kitchen Aid Mixers from 3 very generous friends to get the pinwheel dough and mini-cupcakes done in a timely fashion.
These are just the ingredients to make the cupcakes. I kind of wish I had stacked in the onions for the dip, fillings for the pinwheels, and endless boxes of cereal for the Chex mix. Oh well, next time…
All of the baked mini-cupcakes lined up, waiting for frosting.
The recipe I share with you today is one that you already half know. I used my Devil’s Food cupcake recipe. You can find it here. I will note, that one batch of this batter makes 24ish normal sized cupcakes and 96 mini cupcakes. I kind of thought it would only make 48 mini cupcakes – I was WAY off. This just meant I had lots of extras with which to delight my boyfriend and students. One final note on the cupcakes: reduce cook time to 10-12 minutes if using a mini cupcake pan.
Orange-Vanilla Bean Buttercream Frosting
I came up with this frosting recipe by adding to my base buttercream. It tasted like a creamsicle! It was unreal and complimented the Devil’s Food to a “T”!
Adapted from Martha Stewart
6 large egg whites
1 1/2 cups sugar
1 1/4 pounds (5 sticks) unsalted butter, softened
1 tablespoon Vanilla Bean Paste
1-2 teaspoons Pure Orange Extract – adjust this to taste, I prefer a stronger orange flavor
1. Place whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture registers, I test it by putting a small drop of the mixture between my fingers. If it is still gritty, it needs to stay on the heat longer, if it is perfectly smooth then move on.
2. Remove from heat, and whisk on high speed until mixture is cool and stiff peaks form, about 6-10 minutes. It is very important that stiff peaks form otherwise your frosting will fall apart. If butter starts to clot, put over heat a little bit until it goes back into solution.
3. Beat in vanilla bean paste and pure orange extract.
4. If you like, add in food coloring at this time
5. Decorate the cupcakes with this frosting as you choose
Next time, I shall regale you with Pinwheel tales!