Wedding Cupcakes

by Tracey

I am going to make wedding cupcakes for my sister when she gets married in January. I was thinking of trying this recipe. Do you think they will be ok? I need to make 100 cupcakes.

9oz (250g) butter, softened
9oz (250g) superfine (caster) sugar
grated zest of 2 lemons
4 eggs, lightly beaten
6oz (200g) self-raising flour, sifted

Preheat oven to 350F (180C).

Line cupcake trays with cupcake papers.

Cream together the butter and sugar until light and fluffy.

Add lemon zest.

Add eggs, one at a time, beating well after each addition.

Fold in the flour and gently stir until well combines.

Spoon mixture into cupcake trays.

Bake for 15-20 minutes or until a skewer inserted in the center of a cupcake comes out clean.

Leave in trays for 5 minutes before turning onto a wire rack to cool completely.

9oz (250g) butter, softened
17oz (500g) confectioners (icing) sugar
4 tablespoons milk
1/2 teaspoon vanilla essence

Beat the butter with an electric mixer until it is as white as possible (5 minute minimum).

Gradually add sifted sugar, milk and vanilla and beat until well combined.

Hi Tracey

Thanks for sending in your recipe for wedding cupcakes.

The recipe looks reliable and easy to make.

I would suggest having a practice run through beforehand.

The recipe uses 4 eggs, so I would recommend that you divide all the ingredients by 4 and make a small batch just to check them out. You can then see how many it makes and multiply for 4 for a full batch and work out how many batches required to make 100 cupcakes (plus a few spares).

The frosting recipes looks good and should be very easy to make.

Have fun.


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