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

Wedding cupcakes are a fun and unique alternative to a traditional wedding cake. They offer a variety of flavours and colours, and can be decorated with anything from intricate fondant flowers to simple sprinkles. Wedding cupcakes are also a more affordable option and can be enjoyed without the mess of cake cutting. They are a great way to add a personal touch to your special day and are sure to be a hit with your guests!

Use cake flour for the lightest, fluffiest cupcakes

If you want to make your wedding cake-flavoured cupcakes as light and fluffy as possible, it's highly recommended to use cake flour in your recipe. Cake flour will make your cupcakes fluffier than if you were to use all-purpose flour. This is because cake flour has a lower protein content (around 8%) compared to all-purpose flour (usually 10-11%). This lower protein content makes it harder for gluten to develop, keeping your cupcakes light and airy.

You can find cake flour in the flour section of your local grocery store. It usually comes in a cardboard box. If you don't have any cake flour to hand, you can substitute it by taking out 2 tablespoons of all-purpose flour and adding 2 tablespoons of cornstarch for every cup of flour. Make sure to sift the flour and cornstarch together first to ensure they are thoroughly blended.

Using cake flour will ensure your wedding cake-flavoured cupcakes are as light and fluffy as possible. This is especially important if you are making a large batch of cupcakes for a wedding or another event. The fluffier your cupcakes are, the more your guests will enjoy them! So, be sure to add cake flour to your shopping list if you want to make some delicious, fluffy cupcakes.

Flavour with vanilla and almond

Wedding cake-flavoured cupcakes are a perfect treat for weddings, bridal showers, and engagement parties. The cupcakes are flavoured with vanilla and almond and are usually paired with a fluffy vanilla buttercream frosting.

To make the cupcakes, you will need the following ingredients:

• Cake flour or all-purpose flour
• Baking soda and baking powder
• Unsalted butter, softened
• Egg whites, at room temperature
• Vanilla extract and almond extract
• Buttermilk and whole milk, warmed

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. In a separate bowl, whisk the buttermilk and milk and heat until slightly warmed.

Using an electric mixer, beat the butter and sugar together until light and fluffy. Then, add the egg whites, vanilla extract, and almond extract, and continue beating until smooth and creamy.

Turn the mixer to low speed and add half of the flour mixture, followed by all of the milk mixture. Beat until blended, and then add the remaining flour, using a flexible spatula to fold it in until just combined.

Fill your cupcake liners about two-thirds full and bake at 350°F/180°C for 18-20 minutes, or until the cupcakes spring back when gently touched. Allow the cupcakes to cool before transferring them to wire racks.

For the fluffy vanilla buttercream frosting, you will need:

• Unsalted butter, softened
• Heavy whipping cream
• Confectioners' sugar (powdered sugar)
• Vanilla extract

Beat the butter, heavy cream, confectioners' sugar, and vanilla extract together until light and fluffy. You can add food colouring to the frosting if desired.

Pipe or spread the frosting onto the cooled cupcakes, and they are ready to serve!

Top with fluffy vanilla buttercream

To make fluffy vanilla buttercream, you'll need the following ingredients:

• Unsalted butter, softened
• Heavy whipping cream
• Powdered sugar (also known as confectioners' sugar or icing sugar)
• Vanilla extract
• Salt (optional)
• Almond extract (optional)

Use a stand mixer fitted with a whisk attachment or an electric hand mixer to make the buttercream. First, whip the butter on medium-high speed for about 5 minutes until it is light and fluffy. Then, add the powdered sugar and mix on a low speed. Scrape down the sides of the bowl if needed. Add the vanilla extract and, if using, the almond extract and salt, and continue to mix on low speed.

Finally, slowly drizzle in the heavy cream while continuing to mix on low speed. Once it is all incorporated, turn the mixer to medium-high and whip the frosting for 2-4 minutes, until it is very light and fluffy. If you want to remove air bubbles for a smoother buttercream, switch to a paddle attachment and mix on the lowest speed for another 2-3 minutes.

Use room temperature ingredients

Using room temperature ingredients is crucial when making wedding cake-flavoured cupcakes. This is because cold ingredients will cause the butter in the batter to curdle, leading to a dense and poorly risen cake. To avoid this, make sure that all liquids are warmed slightly before adding them to the batter. This includes milk, buttermilk, and heavy cream. It is also important to use room temperature egg whites. If you are in a hurry, you can place the eggs into a bowl of hot water for 5 minutes to bring them to room temperature.

Another reason to use room temperature ingredients is to ensure that the batter mixes together evenly and smoothly. Cold ingredients can cause the batter to become lumpy, affecting the texture of the cupcakes. By allowing the ingredients to come to room temperature, you can create a smooth and homogeneous batter, which will result in light and fluffy cupcakes.

Additionally, using room temperature ingredients will help with the leavening process. When the ingredients are at room temperature, the leavening agents, such as baking powder or baking soda, will be more effective. This will create a well-risen cupcake with a soft and tender texture.

It is worth noting that the room temperature instruction does not apply to the butter. Butter should be softened, but still cool, to create the right consistency for creaming. If the butter is too soft or melted, it can affect the structure of the cupcake, making it greasy and dense.

By following this simple tip of using room temperature ingredients, you can ensure that your wedding cake-flavoured cupcakes turn out perfectly light, fluffy, and delicious.

Don't over-mix the batter

When making wedding cake-flavoured cupcakes, it's important not to over-mix the batter. This is because over-mixing can cause the gluten in the flour to develop too much, which will make your cupcakes tough and dense, instead of light and fluffy.

To avoid over-mixing, it's best to use a flexible spatula instead of an electric mixer when incorporating the flour into the batter. This will help you to gently fold in the flour until it is just combined, without overdoing it. Be careful not to mix longer than necessary, as this can also lead to over-mixing.

Additionally, when adding the dry and wet ingredients together, it's a good idea to add the flour in batches. This will make it easier to incorporate and reduce the risk of over-mixing.

By not over-mixing the batter, you'll ensure that your wedding cake-flavoured cupcakes turn out perfectly light and airy, just as they should be.

Another tip to keep in mind is to use room temperature ingredients. Cold ingredients can cause the butter to curdle, which will result in a dense and poorly risen cake. So, make sure to take the time to let your ingredients come to room temperature before beginning to bake.

Frequently asked questions