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Wedding Cupcakes

A cupcake wedding cake takes the place of a traditional wedding cake in a wedding reception. Rather than one large cake, a cupcake wedding cake is made from small, single pieces of cake known as cupcakes. Brides and Grooms are making the switch to cupcake wedding cakes so they can offer guests more variety in cake and frosting flavours, as well as to save money. There are hundreds if not thousands of different ways to make, decorate and display your wedding cupcakes. The kids at your wedding will love them and best of all a Cupcake wedding cake is always a whole lot cheaper.

Romantic Rose Wedding Cupcake


·        150ml pot natural yogurt

·        3 eggs , beaten

·        1 tsp vanilla extract

·        175g golden caster sugar

·        140g self-raising flour

·        1 tsp baking powder

·        100g ground almonds

·        175g unsalted butter , melted

For white chocolate frosting

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar


1.      Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

2.      Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

3.      White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.

4.      Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

Cupcake Recipe Simple

2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2 large eggs
1 cup milk
1 teaspoon vanilla

Cupcake Recipe Method

Preheat oven to 350 degrees.  Line your cupcake pans with your choice of paper wrappers or liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Next, add shortening, milk, and vanilla.  Beat the mixture for one minute on medium speed and scrape side of bowl with a spatula often.

Next, add eggs to the cupcake mixture.  Beat for one minute on medium speed and scrape the bowl again.  Beat on high speed for 1 minute 30 seconds until the cupcake batter is well mixed.

Spoon cupcake batter or put into pastry bag and pipe into your paper liners until about 2/3 full. Try to keep all the liners filled evenly.

Bake the cupcakes for 20 to 25 minutes until the tops are golden brown, or until toothpick inserted in center comes out clean without crumbs attached.

Once cupcakes are completely cooled, frost your cupcakes with your favourite icing and decorate!

Cupcake Decorations

Ideas for decorating wedding cupcakes are infinite! Decorate wedding cupcakes with sprinkles, chocolates, candies, monogrammed fondant shapes, tall towers of frosting and more. Customize the icing or frosting colours to match your wedding colours and use a pastry bag fitted with a star shaped tip to apply large mounds of frosting to each cake. Stack them on your cupcake stand alternating the colours. This is a simple yet elegant way to display your wedding cupcakes with a minimum of work.


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© 2008 Paul Kavanagh. All rights reserved.