Wedding cupcakes

Wedding cupcakes

5 ratings

Difficulty

Medium đź‘Ť
40
min.
Preparation
20
min.
Baking
15
min.
Resting

Ingredients

Servings:-24+
260 g
flour
120 g
starch
1½ tsp
baking powder
Âľ tsp
salt
470 g
butter (divided)
500 g
sugar (divided)
4
eggs
3 tsp
vanilla extract (divided)
2½ tsp
rosewater (divided)
240 ml
milk
4
egg whites
130 g
confectioner’s sugar
sugar coated rose petals for garnish
Metric
Imperial
  • 260 g flour
  • 120 g starch
  • 1½ tsp baking powder
  • Âľ tsp salt
  • 470 g butter (divided)
  • 500 g sugar (divided)
  • 4  eggs
  • 3 tsp vanilla extract (divided)
  • 2½ tsp rosewater (divided)
  • 240 ml milk
  • 4  egg whites
  • 130 g confectioner’s sugar
  • sugar coated rose petals for garnish

Utensils

  • large saucepan
  • toothpick (optional)
  • 2 cupcake tins
  • oven
  • stand mixer or hand held mixer with beaters
  • thermometer
  • 3 large mixing bowls
  • round nozzle (5 mm/0.1 in.)
  • whisk
  • piping bag
  • cutting board
  • 24 paper cupcake liners
  • knife

Enjoy with

Sparkling rosé Champagne
For a special occasion a special drink is in need—a rosé Champagne will highlight the floral notes while taking some of the sweetness away.

Nutrition per serving

Cal
333
Protein
4g
Fat
18g
Carb
40g

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.
  • 260 flour
  • 120 starch
  • 1½ tsp baking powder
  • ½ 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.
  • 180 butter
  • 300 sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 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.
  • 240 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.
  • 4 egg whites
  • 200 sugar
  • ÂĽ tsp salt
  • ÂĽ tsp rose water
  • 1 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.
  • 290 butter
  • 130 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!