It's only a hobby, but that was a nice compliment. Anyway, they all sold within minutes.
A few of my cupcake tips:
- Weigh the eggs with their shells on, and use the same weight of SR flour, sugar and margarine/butter.
- Use half butter, half margarine for the buttercream, and 3 parts icing sugar to 2 parts butter/marg. This keeps it buttery, but fluffy.
- Use a Wilton 1M nozzle for the piping. It's the best.
- Don't give them all away.