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How to make wedding cupcakes

By Andrea Petrou on March 12th, 2010 0 comments yet. Be the First

Cupcake 1.jpg

Many brides and grooms are now steering away from the traditional wedding cake and oting for cupcakes instead. Not only is this because they’re fashionable but also a far cheaper way to give each guest a slice of cake. Some even incorporate them, making them into favours.

There are many companies that specialise in these, such as Fair Cake, The Little Cup Cake Company and Truely Scumptious. Each who provide cakes at £2.50-£7 each. However there’s always a way to cut the cost and that’s by making them yourself. We give you step by step tips on how to do this.

Basic Cupcake Mix

The basic mixture for a cupcake recipe is the same as for many other large sponge cake recipes with the basic mixture consisting of:
50g/2oz self raising flour
50g/2oz Caster sugar (superfine)
50g/2oz Butter or margarine (shortening)
1 Egg

These quantities are enough to make about 6 medium or 10 very small cupcakes, about 5cm/2-inches in diameter and can be doubled or trebled as required, however make sure to keep the same proportions of ingredients i.e. if you wish to treble it the amounts would be
150g/6oz Self Raising Flour
150g/6oz Caster Sugar (superfine)
150g/6oz Butter or Margarine (shortening)
3 eggs

Mixing the cupcake ingredients
Although the traditional method is to cream together the butter and sugar, then add the egg, mixing well, before adding the flour, good results can be achieved by just placing all the ingredients in the mixing bowl at the same time (with the exception of any additional fruit if using) as does mixing the cupcake ingredients in a food mixer or processor.

How much mixture to put in the cupcake paper case or tin
A level tablespoon in each paper case will make medium sized cupcakes about 7.5cm/3-inches in diameter. A heaped teaspoon of cupcake mixture in each paper case or cupcake hole will make small cupcakes about 5cm/2-inches in diameter. You can make larger and deeper cupcakes by placing more of the cupcake mixture in the cases or cupcake hole however, never fill the case or hole more than 2/3rds full.

At what oven temperature should cupcakes be cooked ?
In general 190C, 375F, Gas Mark 5 although if you have a fan assisted oven, you should reduce the temperature accordingly.
If you are using the above guidelines or a heaped teaspoon of cupcake mixture per cake, 15 minutes should be long enough however, you can test whether the cupcake is cooked through by pushing a wooden toothpick into the centre. If it comes out clean, then the cupcake mixture has cooked through. If you decide to make slightly larger cupcakes, they will need an extra 5 minutes or so.

Decorating Cupcakes – How to decorate Cupcakes
Before you decorate your cupcakes, it is important to allow them to cool completely by removing them from the baking sheet or tin, and placing on a wire rack. Once cool, the options are endless, but here are just a couple of ideas for decorating cupcakes:-

Light Glacé icing or frosting
Simply mix icing sugar (confectioners Sugar) with a very little water until the mixture is smooth but not too runny, then spread thinly over the tops of the cupcakes. Flavourings can be added to the icing mixture such as lemon, orange or coffee, as can colourings and you can sprinkle the icing with chocolate vermicelli, hundreds and thousands or small sweets before it sets on the cupcake.

Butter cream (butter icing)
Mix up your favourite butter cream flavour and spread or pipe on the tops of the cupcakes. Click here for lots of Butter Cream recipes. As with the simple icing above, further decorations can be pressed into the butter icing.

[With thanks to Recipes 4 Us]

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