Wedding cupcakes

Wedding cupcakes

Based on 8 ratings

Difficulty

Medium 👍

Preparation

40 min

Baking

20 min

Resting

15 min

Ingredients

2Servings
21⅔ g
flour
10 g
starch
tsp
baking powder
tsp
salt
39⅛ g
butter (divided)
41⅔ g
sugar (divided)
eggs
¼ tsp
vanilla extract (divided)
¼ tsp
rosewater (divided)
20 ml
milk
egg whites
10⅞ g
confectioner’s sugar
sugar coated rose petals for garnish
MetricImperial

Utensils

2 cupcake tins, oven, 24 paper cupcake liners, large mixing bowl, stand mixer or hand held mixer with beaters, toothpick (optional), large saucepan, thermometer, whisk, piping bag, cutting board, knife, round nozzle

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-sugarcoat-rose-petals

How to sugarcoat rose petals

how-to-separate-eggs

How to separate eggs

how-to-set-up-a-double-boiler

How to set up a double boiler

Nutrition per serving

Cal333
Fat18 g
Protein4 g
Carb40 g
  • Step 1/6

    Preheat oven to 175°C/350°F. Line cupcake tins with liners. Combine flour, starch, baking powder, and some of the salt in a bowl and set aside.
    • 21⅔ g flour
    • 10 g starch
    • tsp baking powder
    • tsp salt
    • 2 cupcake tins
    • oven
    • 24 paper cupcake liners
    • large mixing bowl

    Preheat oven to 175°C/350°F. Line cupcake tins with liners. Combine flour, starch, baking powder, and some of the salt in a bowl and set aside.

  • Step 2/6

    Add butter and sugar to another large mixing bowl and beat until fluffy and lightened in color. Beat in eggs one by one, then add vanilla extract and rosewater.
    • 15 g butter
    • 25 g sugar
    • eggs
    • tsp vanilla extract
    • tsp rose water
    • stand mixer or hand held mixer with beaters
    • large mixing bowl

    Add butter and sugar to another large mixing bowl and beat until fluffy and lightened in color. Beat in eggs one by one, then add vanilla extract and rosewater.

  • Step 3/6

    Alternate adding flour mixture and milk to batter. Mix briefly until dough just comes together. Use an ice cream scoop to add an even amount of batter to each cupcake liner. Bake at 175°C/350°F for approx. 18 – 20 min., or until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely.
    • 20 ml milk
    • toothpick (optional)
    • oven

    Alternate adding flour mixture and milk to batter. Mix briefly until dough just comes together. Use an ice cream scoop to add an even amount of batter to each cupcake liner. Bake at 175°C/350°F for approx. 18 – 20 min., or until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely.

  • Step 4/6

    To prepare the buttercream, set up a double boiler by placing a heatproof bowl over a large saucepan filled with simmering water. Add egg whites, remaining sugar, and salt to bowl and whisk together. Keep whisking for approx. 5 min., until temperature has reached 71°C/160°F. Remove from heat. Add remaining rosewater and vanilla extract and whisk egg white mixture until stiff peaks form, and it has cooled down to room temperature.
    • egg whites
    • 16⅔ g sugar
    • tsp salt
    • tsp rose water
    • tsp vanilla extract
    • large saucepan
    • stand mixer or hand held mixer with beaters
    • thermometer
    • whisk
    • large mixing bowl

    To prepare the buttercream, set up a double boiler by placing a heatproof bowl over a large saucepan filled with simmering water. Add egg whites, remaining sugar, and salt to bowl and whisk together. Keep whisking for approx. 5 min., until temperature has reached 71°C/160°F. Remove from heat. Add remaining rosewater and vanilla extract and whisk egg white mixture until stiff peaks form, and it has cooled down to room temperature.

  • Step 5/6

    Cut remaining butter into small pieces. Incorporate little by little into stiff egg whites. Add confectioner’s sugar and keep beating until cream is homogenous and shiny. Place nozzle in piping bag and fill with frosting. Refrigerate, if needed.
    • 24⅛ g butter
    • 10⅞ g confectioner’s sugar
    • piping bag
    • cutting board
    • knife
    • round nozzle

    Cut remaining butter into small pieces. Incorporate little by little into stiff egg whites. Add confectioner’s sugar and keep beating until cream is homogenous and shiny. Place nozzle in piping bag and fill with frosting. Refrigerate, if needed.

  • Step 6/6

    Frost the cupcakes by working your way from inside out, drawing upwards in circles. Decorate each cupcake with a sugarcoated rose petal. Enjoy!

    Frost the cupcakes by working your way from inside out, drawing upwards in circles. Decorate each cupcake with a sugarcoated rose petal. Enjoy!

  • Enjoy your meal!

    Wedding cupcakes

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