Sunday, 22 February 2009

Wedding cupcakes

I recently made some cupcakes for a friend’s wedding. They wanted chocolate cupcakes with buttercream. I made the buttercream in both a cream and a green which matched the bridesmaids’ outfits. To add a bit of sparkle the cupcake cases were silver and I used silver chocolate beans also as well as white chocolate curls. As they wanted to cut a cake on the day I also made a chocolate cake which was covered in buttercream and then had white chocolate cigarellos round the outside.

Using the cake stand I have it all came together really well and with the flowers on top made a great centrepiece.


wedding cupcakes


wedding cupcakes 2


close up

top cake
It took a fair amount of research to find everything that was right for these cakes and I spent a while finding the right colouring to get the desired shade of green. A really good shop that I can recommend is Surbiton Sugarcraft. They have a small shop in Surbiton that has everything you can imagine for cake decorating and it can all be ordered online. I used the Sugarflaire colour powder to make the buttercream the desired colour. I wasn’t sure how well it would work initially as I have been used to using liquid colouring but it was great and really easy to use.

Double chocolate cupcakes - makes about 12

Ingredients
125 softened butter
125g caster sugar
2 medium eggs
90g self-raising flour
30g cocoa
100g milk chocolate drops

Equipment required

12-hole muffin tray
silver muffin cases
large mixing bowl
electric or hand whisk
sieve

Preheat the oven to 190 degrees Celsius. It is better to use a regular setting rather than a fan setting.
Beat the butter and sugar together
Add eggs to the bowl and sift the flour and cocoa on top
Beat all together until smooth
Stir in the chocolate drops
Fill the cases about two-thirds full and bake for 12-15 minutes or until springy to the touch

Buttercream – enough for 12 cupcakes
175g butter softened
350g icing sugar
3tbsp boiling water
few drops of vanilla essence

Beat together the butter until soft and smooth
Add everything else and beat until smooth and pale in colour

Tips
For these cupcakes I then used an icing bag with a large nozzle and iced them using that. It gave a much more professional look and was quite quick to do once you get used to it.

To make a good buttercream it is also vital to ensure your have softened butter - so leave it out overnight in a cool room. the beat it on its own first before adding the other ingredients - this makes a really light and fluffy buttercream.

5 comments:

Gary Bembridge said...

These cakes and suggestions look amazing. Good idea!

flowercarole said...

I wasn't hungry till I came across these photos and recipes of yours! They look amazing and very tasty indeed!

Anonymous said...

Hi Mark,

Great cakes! Thanks for the recipe. How long did it take you to make the cakes and how long before the wedding can you make them? Cheers.

Twinks said...

Hi your cakes look amazing, I did something similiar a few weeks ago for a wedding and just before that for a birthday party. your cupcakes look regimentally straight on the sides, what did you bake them in?
Mine are normally wide on top, narrow on the base, my cake stands the same as yours, but yours looks so much tidier!
do share your secret!

Anonymous said...

I have added to my favorites and intend to make them for my own wedding. They look amazing. Thank you. x x x

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