Wedding cupcake recipes

Rose-and-Ginger Cupcakes



For The Cupcakes

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tablespoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 3/4 cup milk
  • 2 tablespoons candied ginger, chopped

For The Rose Glaze

  • 1/2 cup milk
  • 3 cups confectioners’ sugar
  • 2 1/2 teaspoons rose water
  • Pink gel-paste food coloring
  • Sugared Rose Petals


  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.
  2. With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.
  3. Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.
  4. Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners’ sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.

source Martha Stewart


Fresh-Baked Blooms


  • 3 1/4 cups all-purpose flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 1/4 cups warm water
  • 1 1/4 cups buttermilk
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • Swiss Meringue Buttercream
  • 1 large yolk


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In mixer bowl, sift flour, sugar, baking soda, baking powder, and salt. Add eggs, yolk, the warm water, buttermilk, vegetable oil, and vanilla; mix until well combined.
  2. Divide batter among liners, filling 2/3 full. Bake until deep golden brown, about 22 minutes.
  3. Transfer tin to wire rack to cool for about 15 minutes. Remove cupcakes from tin; let cool completely on rack before frosting.
  4. To assemble: Working with a few cupcakes at a time, coat smoothly with about 2 tablespoons of buttercream. Immediately press roses into buttercream to cover the top (use about 20 roses per cupcake).

source Martha Stewart


24-“Carrot” Cupcakes


For The Cupcakes

  • 1 pound carrots, finely grated
  • 3 large eggs, room temperature
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 1/3 cup buttermilk
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 1/2 cup golden raisins
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

For The Frosting

  • 8 ounces cream cheese, room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 3/4 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • For The Assembly
  • 3 pounds rolled fondant
  • Pearl dust in silver
  • 84 edible cake jewels (


  1. Make cupcakes: Preheat oven to 325 degrees. Line mini muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
  2. Divide batter among liners, filling 3/4 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.
  3. Make frosting: Beat cream cheese and butter with 1/4 cup confectioners’ sugar. Continue to beat while adding remaining sugar 1/4 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes.
  4. To assemble each cupcake: Dollop 1 teaspoon frosting onto cupcake (do not spread to edges). Roll out fondant 1/8 inch thick and cut a 2-inch circle. Gently place fondant over cupcake, creating a pillowlike shape. With a knife, cut a 3/4-inch slit in fondant. To make the ring, roll a small piece of fondant into a rope about 1/16 inch thick; cut to be 1 1/2 inches long. Brush with pearl dust, and shape into a horseshoe. Place curved side of ring in slit, and let stand about 10 minutes to set. Trim tiny edge from top ends of ring to remove the dry tips and create a flat edge. Lightly moisten ring (this will also help remove the dull finish). Set jewel carefully in place, and let dry.

source Martha Stewart


Mini Pavlovas


  • 4 large white eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 1/4 cups superfine sugar, plus more for rolling
  • 8 ounces cream cheese, at room temperature
  • 1 cup Greek-style whole milk yogurt, or whole-milk plain yogurt, refrigerated overnight in a cheeseclothlined sieve set in a bowl
  • 2 tablespoons confectioners’ sugar
  • 3 tablespoons pasteurized or reconstituted powdered egg whites
  • 1 pint fresh golden currants


  1. Preheat oven to 200 degrees. Line mini-muffin tins with paper liners. In a mixer fitted with the whisk, beat egg whites, vanilla, and cream of tartar on medium until soft peaks form. Add 1 cup superfine sugar, 2 tablespoons at a time. Raise speed to medium-high; beat until stiff peaks form. Using a rubber spatula, fold in remaining 1/4 cup superfine sugar.
  2. Transfer meringue to a pastry bag fitted with a coupler but no tip. Pipe meringue into paper liners, filling just to tops. Bake until slightly puffed, about 1 hour. Meringues should be crisp on the outside and have a soft center. Cool completely in tins on wire racks. Remove from tins; store in an airtight container up to 2 days.
  3. In a mixer fitted with the paddle, beat cream cheese on medium until smooth. Add yogurt and confectioners’ sugar, and mix to combine. Refrigerate in an airtight container up to 3 days.
  4. Brush a thin layer of pasteurized or reconstituted egg whites on each currant to coat. Roll currants in superfine sugar, and place on baking sheet.
  5. Using a pastry bag fitted with an Ateco #35 star tip, pipe a rosette of yogurt cream on top of each meringue. Garnish pavlovas with sugared currants, and serve immediately.

source Martha Stewart


Romantic rose cupcakes



  • 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 the 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 11 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.
Makes 12 deep cupcakes

source BBC GoodFood


Wedding Cake Cupcakes


White Cake:

  • 1/2 cup butter, softened $
  • 1 cup shortening
  • 2 cups sugar $
  • 4 large eggs $
  • 2 3/4 cups all-purpose soft-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon almond extract
  • Paper baking cups
  • Vegetable cooking spray

Wedding Cake Frosting:

  • 1 cup butter $
  • 1 cup whipping cream
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 (16-oz.) packages powdered sugar
  • Toppings:
  • White sparkling sugar
  • Gum paste roses
  • Edible pearl candies


  1. Preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  2. Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
  3. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  4. Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  5. Prepare 2 recipes of frosting. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
  6. Fill each cupcake with Wedding Cake Frosting. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
  7. Top each cupcake with sparkling sugar, gum paste roses, and edible pearls.

source my recipes


Truffle Chocolate Cupcake


  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup plus 2 tablespoons sweetened condensed milk
  • 1 teaspoon butter
  • 2 teaspoons vanilla extract


  • 1 package devil’s food cake mix (regular size)
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 3/4 cup canola oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream, whipped, optional


  1. For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.
  2. For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  3. Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired. Yield: 2 dozen.

source tasteofhome


Romantic Cupcakes


  • 1 package white cake mix
  • 1 whole egg (use this as a replacement for 1 egg white in package directions)
  • 1/2 cup plain, Greek yogurt (or sour cream)
  • 16-24 medium size strawberries, tops removed


  1. Make cupcakes according to directions but with the addition of the whole egg and the 1/2 cup plain Greek yogurt.
  2. Fill each cupcake liner as directed to in package direction. Place a strawberry, pointy side up, in the middle of each cupcake and gently push down. The top of the strawberry will poke through the batter but no worries; as the cupcake bakes the batter will rise and cover the strawberry.
  3. Bake as directed except start checking the cupcakes 5 minutes before package directions. And, to test doneness, stick a toothpick in the cupcake not in the center of the cupcake but more to the side (you want to test the batter for doneness, not the strawberry).
  4. Cool to room temperature. Then, 1 hour before frosting, put the cupcakes in the freezer to firm. It will make frosting the cupcake much easier.


Sticky date cupcakes with Butterscotch Icing

makes 18 cupcakes

Sticky date cupcakes

  • 1 1 cup dates
  • 1 1 cup self-raising flour
  • 2/3 cup caster sugar
  • 1 cup water
  • 1 tsp bicarbonate of soda (baking soda)
  • 60g butter
  • 2 eggs

Place dates and water in a small saucepan. Simmer until mixture thickens (the dates will break down to a mush). Take off heat and add bicarb. Quickly mix well (the mixture will froth up and have a lot of air in it). Add butter in and mix well. Add eggs and sugar. Fold in flour.

Place mixture in prepared cupcake cases in a muffin tin. Bake at 180 °C for 15-18 min.

Butterscotch icing

  • 100g butter
  • 2/3 cup soft brown sugar
  • 1/4 cup golden syrup
  • 1/2 cup cream
  • 5 cups pure icing sugar

Combine the butter, sugar, golden syrup and cream in a saucepan over medium heat. Stir occasionally until the sugar dissolves. Turn heat up to high and boil for at least 5 minutes. Cool to room temperature.

Add sifted icing sugar, beat with an electric mixer until light and fluffy.



Country wedding

These little cakes are perfect for an informal wedding. Ice and add the lavender bundles the day before the wedding.


  • 8 cups (1 kg) confectioners’ sugar
  • 1/2–2/3 cup (125–150 ml) lemon juice
  • Lilac food coloring
  • 2 quantities (48) Vanilla Cupcakes, see page 4, baked in a mixture of white and lilac baking cups
  • Plenty of lavender sprigs
  • 15 yards (14 m) fine lilac ribbon, cut into 11-inch (28-cm) lengths

TO MAKE THE ICING Mix the confectioners’ sugar with enough lemon juice to make a smooth glaze that is not quite thick enough to hold its shape when the spoon is lifted from the bowl. (Add the lemon juice cautiously once nearly mixed so you don’t overthin the icing.) Stir in a little lilac food coloring.

TO FINISH Spread the icing over the cakes with a spatula so that it just starts to run over the sides of the cakes. (If it’s too runny, work in a little more confectioners’ sugar; if it’s too thick to spread, add a dash more lemon juice.)
Tie the lavender sprigs together in twos with the ribbon and press gently onto the icing.

source The Boho wedding  Blog


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