Black, Red & White Heart Wedding Cupcakes
Home » COOK » Recipes » Baking » Cupcakes »I was called upon to make the wedding cake for my sister’s wedding which I gladly accepted. The bride and groom chose to have wedding cupcakes instead of a traditional cake, which I was more than happy about as it made life a lot easier in the run up to the wedding!
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I started out, a week before the wedding, cutting heart shapes from black and red fondant so that they could dry out.
The day before the wedding I whipped up several bowls of cupcake batter so that I could make the 100 cupcakes needed – half vanilla and half chocolate.
Once all cooled, I topped with a swirl of either red or white buttercream. Some were sprayed with silver food spray, and they were all sprinkled with food glitter.
I then added the hearts in different patterns until they were all done! I think they looked lovely, my sister and brother-in-law loved them, and I was complimented on the look and taste of the cupcakes on the wedding day – very proud!
The top tier was a 6″ fruit cake, bought, ready iced from the supermarket, and I attached a black ribbon around the base to make it tie in with the colour theme. They bought a handmade topper with their initials.
The catering staff put the cupcakes out and it was wonderful to see the cupcakes displayed on the stand!
Black, Red & White Heart Wedding Cupcakes
Ingredients
For the cupcakes
- 335 g unsalted butter softened
- 335 g caster sugar
- 335 g self-raising flour
- 1½ tsp baking powder
- 6 eggs
- 1½ tsp vanilla extract
For the buttercream icing
- 500 g unsalted butter room temperature
- 500 g icing sugar
- 1 tbsp milk or lemon juice
- 1 tsp vanilla extract
- food colouring optional
- food glitter optional
- toppers optional
Instructions
- Preheat oven to 175C/Gas 4.
- Place 24 cupcake cases into tins.
- Put all of the ingredients into a mixing bowl and beat with an electric whisk for 3 minutes until smooth, pale and fluffy.
- Divide the mixture between the cupcake cases. (see notes above)
- Bake for 20 minutes until golden and risen.
- Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely before decorating.
- To make the buttercream, add the softened butter to a large mixing bowl and beat with an electric mixer.
- Slowly sift in the icing sugar until combined.
- Whisk in the milk (or lemon juice) and vanilla extract. Then add a few drops of food colouring at a time to get the desired shade. Add some food glitter to the mix too.
- You should find that the buttercream will form stiff(ish!) peaks and can be used in a piping bag.
- Only decorate the cupcakes when they are completely cool.
- Place some of the buttercream icing into a piping bag with a star nozzle attached (don't overfill the bag) and pipe a swirl on top of each cupcake.
- Sprinkle with more food glitter or sprinkles.
- Add a topper if desired.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.