Creating Wedding Cake Cupcakes: A Step-By-Step Guide

Wedding cupcakes are a fun, cost-effective alternative to a traditional wedding cake. They can be enjoyed without the mess of cake cutting and they make for a fun photo opportunity. Wedding cupcakes can be customised to match the theme of your wedding and can be made in a variety of flavours, such as vanilla, chocolate, lemon, lavender, and raspberry.

To make cupcakes that taste like a wedding cake, it is recommended to use cake flour for a lighter, fluffier texture. Additionally, using room temperature ingredients and avoiding over-mixing the batter will result in a light and airy cupcake. For a traditional wedding cake flavour, the cupcakes can be flavoured with vanilla and almond extract, and topped with a fluffy vanilla buttercream.

Use cake flour for light and fluffy cupcakes

To make cupcakes that taste like a wedding cake, you'll want to make them light and fluffy. One way to achieve this is by using cake flour. Cake flour has a lower protein content than other types of flour, which makes it harder for gluten to develop, resulting in lighter and airier cupcakes.

While you can substitute all-purpose flour in some cupcake recipes, using cake flour for this wedding cake cupcake recipe is highly recommended. The difference in the cupcakes' texture and tenderness will be noticeable. Cake flour usually comes in a cardboard box and can be found with the rest of the flour at the grocery store.

If you don't have cake flour on hand, you can make a substitute by removing two tablespoons of flour for every cup of flour and replacing it with an equal amount of cornstarch. For this recipe, you would take out two tablespoons plus two teaspoons of flour and replace it with the same amount of cornstarch. Be sure to sift the flour and cornstarch together first to ensure they are thoroughly blended.

In addition to using cake flour, there are a few other tips to make your wedding cake cupcakes light and fluffy. First, use room-temperature ingredients. Cold ingredients will cause the butter to curdle, resulting in a dense and poorly risen cake. Second, do not over-mix the batter. Over-mixing can also lead to dense cupcakes. Finally, really whip the frosting to make it light and fluffy.

By following these tips and using cake flour, your wedding cake cupcakes will be light, fluffy, and delicious!

Add almond extract for a traditional wedding cake flavour

Almond extract is the key ingredient to achieving that traditional wedding cake flavour in cupcakes. It is a must-add ingredient if you're looking to replicate the classic taste of a wedding cake in your cupcakes.

To make your cupcakes taste like a traditional wedding cake, simply add almond extract to your batter. The amount you add will depend on your desired intensity of flavour, but a good starting point is 1/4 to 1/2 teaspoon. This will give your cupcakes a delicate, almond scent and flavour that is characteristic of traditional wedding cakes.

In addition to almond extract, there are a few other ingredients you can use to enhance the flavour and ensure your cupcakes taste like a traditional wedding cake. Using only egg whites will contribute to a lighter texture and colour, while the addition of sour cream or buttermilk will add richness and moisture to your cupcakes. Clear vanilla extract can also be used to enhance the flavour without altering the colour of your cupcakes.

By incorporating these ingredients into your cupcake batter, you'll be well on your way to creating delicious, traditional wedding cake-flavoured cupcakes that are perfect for any special occasion.

Ingredients:

• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 3/4 cup + 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2 large egg whites, at room temperature
• 3/4 cup buttermilk, shaken and lightly warmed

Whipped Vanilla Buttercream:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners' (powdered) sugar
• 1/2 tsp vanilla extract
• 3 tbsp heavy whipping cream

Method:

• Preheat your oven to 350°F/180°C and line a cupcake pan with liners.
• In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, and sea salt. Set aside.
• In a separate, microwave-safe cup or bowl, combine the buttermilk and whole milk and heat for about 15 seconds until slightly warmed.
• Using an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.
• Add the egg whites, vanilla extract, and almond extract. Continue beating on medium speed for 1 minute until smooth and creamy.
• Turn the mixer to low speed and add half of the flour mixture, then all of the milk mixture, and beat until mostly blended.
• Add the remaining flour, turn off the mixer, and use a flexible spatula to gently fold in the remaining flour until just combined.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes, or until the cupcakes are just set. To test for doneness, gently touch the tops, which should spring back when done. Be careful not to over-bake!
• Allow the cupcakes to cool for 10 minutes in the pan before transferring them to wire racks to cool completely.
• To make the frosting, add all the frosting ingredients to the bowl of an electric mixer fitted with the paddle attachment. Begin beating on medium-low speed to combine, then increase to medium-high speed.
• Whip the frosting for around 4 minutes, or until it is very light and fluffy. Scrape down the sides of the bowl as needed.
• Use a piping tip or knife to frost the cooled cupcakes. Enjoy!

Use butter instead of oil for a bakery-style taste

Using butter instead of oil in your cupcake recipe will give your cupcakes a bakery-style taste and texture. Butter gives a lot of flavour to your cupcakes, whereas oil is neutral in taste.

When making cupcakes, you can simply swap the oil in the recipe for butter. This will give your cupcakes a richer, more indulgent taste and a denser texture.

If you are using a box cake mix, you can still make this swap. Box cake mixes usually ask for vegetable or canola oil, but you can replace this with butter for a more luxurious flavour.

If you are making your cupcakes from scratch, you can also use melted butter instead of oil. This will give your cupcakes a chewier texture.

Use milk or buttermilk instead of water for a denser texture

Using milk or buttermilk instead of water when making cupcakes is a great way to achieve a denser, more homemade texture. This simple substitution can elevate your cupcakes and make them taste like they came from a bakery. Here are some tips and tricks to get the best results:

The Benefits of Using Milk or Buttermilk

Using milk or buttermilk adds richness and moisture to your cupcakes. The higher fat content in whole milk contributes to a richer-tasting cupcake. Buttermilk, on the other hand, has a higher acid content, which can lead to an even denser and more flavourful cupcake.

Adjusting the Recipe

When substituting milk or buttermilk for water, use the same amount specified in the original recipe. For example, if the recipe calls for 1 cup of water, simply replace it with 1 cup of whole milk or buttermilk.

Combining with Other Ingredients

You can further enhance the texture and flavour of your cupcakes by combining milk or buttermilk with other rich and creamy ingredients. For instance, adding sour cream, yogurt, or even mayonnaise will amplify the dense and rich qualities of your cupcakes.

Other Considerations

While using milk or buttermilk can improve the texture and taste of your cupcakes, there are a few other factors to keep in mind. Firstly, always use room temperature ingredients, as cold ingredients can cause the butter to curdle, resulting in a dense and poorly-risen cake. Additionally, be mindful not to over-mix the batter, as this can also affect the texture of your cupcakes.

By following these tips and making a simple swap, you can easily transform your cupcakes into decadent treats that rival those from a professional bakery.

Add an extra egg for a rich and moist cake

Adding an extra egg to your cupcake mix is a great way to make your cupcakes taste like a rich and moist wedding cake. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavour. The extra egg also helps the cake have a more stable texture, which is great if you want to bake it as a layer cake instead of cupcakes.

Eggs are one of the most important ingredients in a cake batter. They contribute structure in the form of proteins from both the yolk and the white. The protein coagulates as the cake bakes and, along with the starch from the flour, forms the cake crumb. The yolk contributes protein, but also some fat, flavour, and emulsifying lecithin. Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.

So, if you want to make cupcakes that taste like a rich and moist wedding cake, adding an extra egg is a great way to achieve that. Just be aware that you might need to increase the baking time slightly, as the extra egg can make the batter a little wetter.

Frequently asked questions