Sunday, July 15, 2012

Monica & Booth's Wedding Cupcakes

It's been a long time since I've posted a new recipe... We have been just a little busy traveling and helping my youngest sister Monica and my newest brother in law Booth get married!!! I've been asked a number of times for the recipes for the cupcakes that I made for the wedding so thought I'd do a post with some pictures and the recipes on here.

So the chocolate cupcakes I made had a chocolate cupcake on the bottom, then a chocolate/mint icing and garnished with a fresh mint leaf.
The chocolate cupcake recipe is this one from "homemade parties"

Chocolate Cupcakes recipe:
(makes 12 large cupcakes or 14-16 medium size)
1/2 cup cocoa
1 cup boiling water
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 cup butter
1/2 cup firmly packed raw brown sugar (this is what makes the cupcakes so ‘fudgy’)
1/2 cup white sugar
2 large eggs – lightly beaten.
2 teaspoon vanilla extract
1/4 cup sour cream

How to make them:
1. Line cupcake pans with paper baking cups AND pre-heat the oven to 375 F.
2. In a bowl, mix together the cocoa and boiling water until smooth and allow to cool to room temp.
3. In a separate bowl whisk the flour and baking powder together.
4. In your mixer,cream the butter with the two sugars until smooth, light and fluffy. Gradually add the eggs, beating until light and fluffy. Beat in vanilla. Lightly beat in sour cream. Add flour mixture and mix until incorporated. Then add the cooled cocoa mixture and mix until smooth. (Sometimes it can look a bit curdled – but it does come together when cooked, don’t worry!)
5. Fill the paper cases just over two thirds full of cake mix and bake for about 16-20 minutes, until cooked (ie. bounces back when pressed/inserted toothpick comes out clean).
6. Allow to cool slightly in pan, then turn onto wire rack to completely cool.
7. Frost your cupcakes.

The chocolate mint frosting I made is just a basic chocolate buttercream then added mint extract till it tasted just right :) here is the recipe I used:

The Best Chocolate Buttercream Icing:
1 cup butter
3 cups icing sugar
4 Tbsp whipping cream or heavy cream
Mint extract, to taste
Put first 3 ingredients into mixer, you'll want the butter to be room temperature. Mix together until smooth
and you have the right consistency... If it's too soft or liquidy, add more icing sugar... If not smooth enough, add more cream. Once you have the correct consistency, add mint extract to taste. I used a icing bag with a 1M star tip to ice these cupcakes. The morning of the wedding we put fresh mint leaves on each cupcake.

The vanilla cupcakes are just vanilla on vanilla.. then used a pansy that we picked that morning from the greenhouse on site of the wedding to decorate on top the morning of. I recommend if you use fresh flowers to put them on just before putting them out as the pansies didn't hold up too well till the desert course.. but they looked really pretty for the most part! This vanilla cupcake recipe is nice cause it's not overly sweet.

Vanilla Cupcakes & vanilla frosting recipes I found on 52 Cupcakes website:

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising

I didn't have cake flour on hand so googled how to make it and this is how you make it!
All-Purpose flour (just under one cup)
2 Tbsp. cornstarch
1. Place two tablespoons of cornstarch in a one-cup measure.
2. Fill the rest of the cup with all-purpose flour.
3. Use in place of the cake flour in any recipe.
One cup of substitute is equal to one cup of cake flour

1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes cooled, I used a frosting bag and 1M star tip to frost the cupcakes.

Billy's Vanilla Buttercream
Makes enough for 30 cupcakes

1 cup unsalted butter, room temperature
6 to 8 cups icing sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Now for the giant cupcake I borrowed my sister in laws giant cupcake pan that she has ( Wilton Giant Cupcake Pan ) and made a banana cupcake recipe that my Grandma Lewis gave to me...

Here is the recipe for the banana cupcake:

1 1/8 cups sugar
3/4 cup margarine
2 eggs
3 ripe bananas
1 1/2 tsp vanilla
2 1/4 cups flour
1 1/2 tsp soda
1 1/8 tsp cinnamon
1 1/2 tsp salt

1. Blend the sugar and margarine well, add the eggs mix well then add the bananas and vanilla.
2. Mix the dry ingredients well and add to the wet, mix well.
3. Put in muffin tins.
4. Bake 20 min or until done in 350 oven.
5. Ice with peanut butter icing.
Now I had to double this recipe for the right amount of batter to make the giant cupcake... And it took at least an hour to fully bake in the oven.

And lastly, this is the peanut butter icing recipe I used from "bakers royale" site. It is amazing!!!

Peanut Butter Frosting:

1 cup icing sugar
3/4 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
1/3 cup heavy cream

1. Beat heavy cream with whisk attachment until soft peaks form. Set aside.
2. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy.
3. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.

Cutting the cake ( Photos taken by Sharon Nesvog ) 

Testing out the cake....
They love it!
One last picture from the big day... my sister Melanie and I were Monica's bridesmaids! 

1 comment:

  1. Thanks for sharing Michelle! They look delicious!!