Wedding Cupcakes Recipes
WEDDING CUPCAKES
Create awesome wedding cupcakes that will be the talk of the reception.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 26
Number Of Ingredients 19
Steps:
- In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.
- Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.
- In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.
- Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 330 mg, Sugar 35 g, TransFat 1/2 g
WEDDING CUPCAKES
A swap partner sent me a calendar with imaginatively decorated cupcakes. This one was so lovely I just had to post it. It would be a beautiful part of the menu for a wedding or shower or Mother's Day. Using commercial cake mix and frosting cuts down on the preparation time but feel free to use you favourite homemade recipes. Handmade paper can be purchase in craft stores and I've even seen it in Dollarama. If you are using real rose petals, make sure they haven't been sprayed with pesticides or herbicides. Non Food ingredients you will need: 24 White paper baking cups Handmade paper Double-stick tape Ribbon More decorating ideas: Use food colouring to tint the frosting to match the handmade paper or ribbon. String charms to the ribbon and use hot glue or tape to anchor to paper liners. Cut out centre of 4-inch oilproof paper doilies and pull doily "ring" up from bottom of cupcake to just under the frosting. Pipe decorations with frosting.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Bake white cake as directed in white paper lined muffin cups to make 24 cupcakes.
- When cupcakes have cooled, frost with the white frosting.
- Top some of the cupcakes with the chocolate curls and some with the rose petals.
- Cut handmade paper into 8 1 1/4" strips.
- Wrap handmade paper around each cupcake and attach with double-stick tape.
- Sprinkle decorator sugar crystals or edible glitter over frosting.
- Wrap ribbon around each cupcake and tie in a bow.
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