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

Making cupcakes from scratch for a wedding can be a fun and rewarding experience. It allows couples to be creative and have complete control over their wedding dessert, saving money in the process. While it may seem intimidating at first, anyone can learn to bake and decorate delicious and beautiful cupcakes with some planning and practice. The process involves testing different recipes, practising decorating, acquiring the necessary equipment, and fine-tuning plans. Couples can choose from a variety of flavours and decoration options to create unique and memorable cupcakes that reflect their personalities and tastes.

Choosing your ingredients

Choosing the right ingredients is essential for making delicious and beautiful homemade wedding cupcakes from scratch. Here are some tips to help you select the best ingredients for your special day:

Flour

For your cupcakes, it is best to use plain/all-purpose flour. While cake flour is commonly believed to be the secret to fluffy and tender cupcakes, all-purpose flour often yields better results. It allows the vanilla or butter flavour to come through slightly better, and it also creates a slightly more velvety crumb. Additionally, cupcakes made with all-purpose flour tend to stay fresh a bit longer. If you only have cake flour on hand, you can use it, but your cupcakes may turn out with a more tacky surface the following day.

Eggs

Always use eggs at room temperature as they will fluff better and faster, resulting in fluffier cupcakes. If your eggs are fridge-cold, you can quickly bring them to room temperature by placing them in warm water for about 5 minutes. It is important not to use icy cold mixing bowls as well; instead, run them under warm tap water and dry them before use. This will help keep the eggs at the ideal temperature for whipping.

Baking Powder/Baking Soda

Baking powder is crucial for giving your cupcakes the desired rise. Be sure to check the expiration date and test it before using it. To test, place 1/2 teaspoon of baking powder in a bowl and add 1/4 cup of boiling water. If it bubbles vigorously, it's good to use. If not, it's time to get a new one.

For this recipe, it is recommended to use baking powder instead of baking soda (bicarb). Baking powder will give your cupcakes a better rise and is more reliable. However, if you only have baking soda, you can use 3/4 teaspoon for each cup of flour in your recipe.

Milk

Use full-fat plain cow's milk for the best results. Low-fat milk will work, but your cupcakes may rise marginally less. Avoid substituting milk with non-dairy alternatives or buttermilk as it can affect the texture and rise of your cupcakes.

Sugar

Caster or superfine sugar is the best choice as it dissolves better when mixed with the eggs. However, regular granulated sugar can also be used. Just be aware that it may not dissolve completely, leaving some tiny speckles on the surface of your cupcakes.

Do not reduce the amount of sugar in your recipe. The minimum amount of sugar is crucial for the eggs to whip into a stiff foam, ensuring your cupcakes rise sufficiently.

Oil/Butter

A small amount of oil, such as vegetable or canola oil, adds extra moistness to your cupcakes, especially on day 4. Alternatively, you can use melted butter, which will give your cupcakes a richer flavour.

Vanilla Extract

Invest in good-quality vanilla extract for the best flavour. Imitation vanilla will work, but the flavour won't be as pure or intense. Avoid wasting money on vanilla beans or vanilla bean paste for cupcakes, as the difference in flavour may not be noticeable.

Preparing your batter

Preparing the batter for your homemade wedding cupcakes is a crucial step in the baking process. Here is a detailed, step-by-step guide to ensure your batter is mixed correctly and your cupcakes turn out perfectly.

Firstly, preheat your oven to 350°F (177°C) and prepare your cupcake pan by inserting liners into each cup. This is an important step as it ensures your oven is at the right temperature and your cupcakes don't stick to the pan.

For this recipe, you will need two bowls: one for dry ingredients and one for wet ingredients. In a medium-sized bowl, combine and set aside the following dry ingredients:

• Flour (plain/all-purpose flour is recommended, but cake flour can also be used)
• Baking powder (not baking soda, as this doesn't rise as well)
• Salt

In a separate, large bowl, mix the wet ingredients:

• Butter (unsalted is best)
• Sugar (caster/superfine sugar is ideal, but granulated/regular sugar can also be used)
• Oil (vegetable or canola oil is best)
• Vanilla extract

Beat the wet ingredients together until the mixture is light and fluffy. This should take around 2-3 minutes. You can use a handheld beater or a stand mixer for this step. Ensure you add your eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.

Now it's time to combine the wet and dry ingredients. Add half of your dry ingredients to the large bowl with the wet ingredients and mix until mostly combined. Before adding the second half of the dry ingredients, slowly pour in the milk and mix until well combined. At this stage, the batter might look a little curdled, but that's okay!

Finally, add the remaining dry ingredients, scraping down the sides of the bowl as needed. Mix until the batter is smooth and combined, but be careful not to overmix.

And there you have it! Your batter is now ready to be poured into your prepared cupcake liners and baked in the oven. Remember to fill the liners only about halfway or 3/4 full to avoid any overflowing or sinking.

Baking your cupcakes

Ingredients

Firstly, gather your ingredients. For a basic vanilla cupcake, you will need flour, baking powder, butter, sugar, oil, vanilla extract, eggs, milk, and salt. You can also add flavourings such as lemon zest or nutmeg. For chocolate cupcakes, you will need cocoa powder, and for red velvet, you will need red food colouring.

Preparing your batter

Before you begin, preheat your oven to 325°F to 350°F (165°C to 177°C). Then, prepare your cupcake tins by lining them with paper liners.

In a medium-sized bowl, combine your dry ingredients: flour, baking powder, and salt. Set aside. In a separate bowl, mix together your wet ingredients: butter, sugar, oil, vanilla extract, and eggs. Beat these together until the mixture is light and fluffy, which should take around 2-3 minutes.

Now, slowly combine your wet and dry ingredients. Add your dry ingredients to the large bowl in halves, mixing in between. Before adding the second half of the dry ingredients, slowly pour in the milk and mix until well combined. The batter will look curdled, but this is normal.

Filling your cupcake liners

Fill your cupcake liners around 3/4 full. Be careful not to overfill, as this can cause your cupcakes to overflow or sink in the middle.

Place your cupcakes in the oven and bake for 15 to 20 minutes. To check if they are done, insert a toothpick into the centre of a cupcake. If it comes out clean, your cupcakes are ready!

Remove the cupcakes from the oven and let them cool on a wire rack. It is important to let them cool completely before frosting, otherwise, the buttercream will melt.

Making your frosting

The type of frosting you choose to decorate your wedding cupcakes is entirely up to you and your preferences. Buttercream is the most common icing for cupcakes, but you can also use fondant, cream cheese frosting, whipped cream, ganache, or a simple sugar glaze. Here are some detailed instructions on how to make some of these frostings:

Vanilla Buttercream Frosting

This vanilla buttercream frosting is super easy to make in one bowl. Here's what you'll need:

• 1 cup (224g) unsalted butter, at room temperature
• 4 cups (460g) powdered sugar
• 1 ½ teaspoons vanilla extract
• 2–3 tablespoons (30-45ml) water or milk
• Pinch of salt

And here are the steps to make it:

• Cream the Butter and Sugar: Add the butter to a large mixing bowl and beat until smooth.
• Add Milk or Water: Next, add half of the powdered sugar and mix until smooth and well combined. Then, add in the salt and 1-2 tablespoons of milk or water, mixing again until well incorporated.
• Adjust Consistency: Finally, add the remaining powdered sugar and mix until smooth. You can add more milk or water if needed to adjust the consistency to your liking.
• Pipe the Frosting: Pipe or spread the frosting onto your cupcakes and decorate as desired.

Secret Less-Sweet Fluffy Vanilla Frosting

This frosting is far less sweet and rich than buttercream, pipes like a dream, and stays smooth and stable for days. Here's what you'll need:

• 1 cup (220g) unsalted butter, softened
• 1 1/4 cups (150g) powdered sugar, sifted
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons (30ml) boiling water
• 2 tablespoons (30g) vegetable shortening

And here are the steps to make it:

• Beat Butter and Sugar: In a large mixing bowl, beat the butter and powdered sugar until light and fluffy.
• Add Remaining Ingredients: Add the salt, vanilla extract, boiling water, and vegetable shortening. Beat until well combined and smooth.
• Pipe or Spread: Use a piping bag or spatula to apply the frosting to your cupcakes.

Chocolate Buttercream

This chocolate buttercream is perfect for true chocolate fans. You'll need the following ingredients:

• 1 cup (227g) unsalted butter, softened
• 2 1/2 cups (300g) powdered sugar
• 1/2 cup (50g) unsweetened cocoa powder
• 1/4 cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

And here are the simple steps to make it:

• Cream Butter: Start by beating the softened butter in a large mixing bowl until smooth.
• Add Dry Ingredients: Next, add the powdered sugar, cocoa powder, and salt. Beat until well combined.
• Add Wet Ingredients: Add the heavy cream and vanilla extract, mixing until smooth and creamy.
• Adjust Consistency: If the frosting is too thick, you can add a little more heavy cream to adjust the consistency.
• Pipe or Spread: Use a piping bag or spatula to generously apply the frosting to your cupcakes.

Decorating your cupcakes

Frosting

Buttercream is the most common choice for cupcakes, but there are other options such as fondant, cream cheese frosting, whipped cream, ganache, or a simple sugar glaze. Choose a frosting that complements your cupcake flavour and consider colouring it to match your wedding colours.

Piping Techniques

Try piping frosting into a tall peak or using a food-safe paintbrush to create stripes of colour inside a piping bag for a rose effect. If you're feeling adventurous, you can even pipe frosting to create a stable base for other decorations.

Edible Flowers and Fresh Ingredients

Candied edible flowers or fresh flowers can add a touch of elegance to your cupcakes. You can also top them with fresh fruit, such as strawberries, blueberries, or any other fruit of your choice.

Sprinkles and Crunchy Toppings

Sprinkles, dragees, chocolate shavings, crushed Oreos, or pretzels can add texture and a festive touch to your cupcakes. If you're looking for a quick and easy decorating option, these toppings are a great choice.

Chocolate and Candy

For a sweet and indulgent touch, consider adding chocolate chips, candy pieces, or even a whole Oreo cookie to your cupcakes.

Practice Makes Perfect

Remember to practice your decorating techniques beforehand and allow yourself enough time to create your desired look. You can even ask friends or family members to join you for a fun cupcake-decorating session!

Frequently asked questions