a few hours, 100 cupcakes later...my freezer is all cupcakes, all the time. Don't try this at home, kids, unless you have a big ol' stand-up mixer. And, preferably, some non-dark muffin pans. Dark pans, it seems, make the bottoms of your cupcakes burn faster, or so said my pal Shar, of Shar's Babycakes, when we were baking 20 dozen cupcakes for a wedding a few weeks ago.
How will these little suckers get iced? Who knows. They're baked, and that's one mountain (of butter & sugar) climbed.