Traditionally wedding cakes are fruit cakes. However, cupcakes are very popular now at fashionable weddings. You can make various flavours and all sorts of different toppings.
Ingredients for 12 cupcakes
- 110g unsalted butter – remove from the fridge at least an hour before you start cooking
- 180g sugar
- 2 large eggs
- 125g self-raising flour
- 120g plain flour
- 1 teaspoon of vanilla extract
- 3 tablespoons of jam (we used raspberry)
Ingredients for the icing
- 140g butter, softened
- 280g icing (powdered/confectioners’) sugar
- 1-2 tablespoons milk
- few drops food colouring, if you like
- Turn the oven on and heat to 180°C/350°F/gas mark 4
- Line a 12 hole muffin tray with paper cases.
- Put the sugar and butter in to a mixing bowl and cream together using a wooden spoon or electric mixer. The mixture should look pale and fluffy.
- Add one egg and beat in to the mixture. Add the second egg and beat in to the mixture.
- In a separate bowl, sift and mix the self-raising and plain flour.
- In a jug mix the milk and vanilla essence.
- Add about 1/3 of the flour to the butter and sugar and beat well. Then add about 1/3 of the milk mixture and beat well.
- Do this until all the flour and milk has been added.
- Now carefully mix in the jam. It should not be completely mixed in – you should still be able to see streaks of jam in the mixture.
- Spoon the mixture in to the paper cases – do not fill right to the top of the case.
- Put in the oven and bake for about 25 minutes until golden brown.
- Leave the cakes in the tray for about 15 minutes, then move the cakes to a wire rack and leave to cool.
- When they are cool, use a sharp knife (we used a gadget that takes the core out of an apple) and cut a small circle out of the top of each cake. Fill with jam.
Now make your icing:
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to make the mixture softer.
- Stir in the food colouring if you are using colour (we divided the mixture in half and left half plain and added purple food colour to the other half.)
- Decorate the cakes with the icing and flowers – we made flowers out of sugar paste.
- Arrange on a stand or plates, decorate with ribbon….and enjoy!
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