Amie's Wedding Cupcakes

Oct 5

Written by:
10/5/2012 3:35 PM  RssIcon



Amie’s Wedding Cupcakes

Amie wanted 200 cupcakes for the wedding reception; the table is pictured above. This recipe is very manageable and I just repeated this recipe 10 times for the cupcakes and one for the layer cake. The tulip parchment liners added a bit of elegance to the setting.

This recipe makes two-6” cake layers or 21 cupcakes.
Preheat oven to 350˚. Butter and flour two-6” cake pans or prepare the cup cake liners in muffin tins.

White Cake:
2 1/3 cups all purpose flour
1 1/2 tsp baking powder
Whisk together the flour and baking powder and set aside.

4 egg whites (9 tbsp or 4.5 oz liquid egg whites)
1 cup whole milk
Whisk egg whites and milk together in a separate bowl and set aside.

1 1/3 sticks unsalted butter (1/3 lb or 5 1/3 oz) (softened to room temperature)
1 1/3 cups granulated sugar
1/2 tsp salt
2 tsp vanilla
Beat the butter, sugar, salt and vanilla in a mixing bowl with the paddle attachment for 3 to 5 minutes until light and airy. Add the dry and wet ingredients to the mixing bowl alternately and in stages, beginning and ending with the dry ingredients. Scrape the sides of the bowl a couple of times during the mixing process. Beat on medium speed for about 30 seconds until smooth.

For cupcakes use a 2 ounce scoop to fill the cupcake liners. Bake in the 350˚ preheated oven for 20 minutes. Remove from oven and cool for 5 minutes before transferring to a cooling rack to cool completely to room temperature before frosting.

For a 6” two layer divide the batter evenly into the prepared cake pans. Bake in the 350˚ preheated oven for 40 to 50 minutes. Allow to cool in the pans for about 10 minutes before transferring to cooling racks to cool completely to room temperature before frosting. Note: it is best to level/cut the tops of the cake layer with a serrated knife long the top of the pans before removing to the cooling racks; this recipe does make two fully 2” high layers.

Vanilla Buttercream Frosting:
This recipe makes plenty of frosting for the layer cake or cupcakes above; you'll most likely have a bit left over. Be sure the cake is completely cooled before frosting.

2 sticks (1/2 lb) unsalted butter (softened to room temperature)
Whip the butter on high in the mixing bowl with the paddle beater for 2 minutes or until light and fluffy.
4 tbsp heavy cream (cold is fine here)
2 tsp vanilla
1/4 tsp salt
Add the cream, vanilla and salt to the butter and continue to whip the butter on high for another 2 minutes until the mix is light and creamy.
1 lb (3.5 to 4 cups) powdered sugar
Slowly add about 1/3 of sugar to the butter mixture; being careful not to create a powdered sugar dust cloud. Continue adding the sugar in thirds until fully incorporated and whip for 3 to 5 minutes until fully blended and light and fluffy. If you want a stiffer frosting just add more sugar to your liking.

Frost the cooled cupcakes or between the layers, side and top of layer cake.

Enjoy! :)


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