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Bride and groom cupcakes
These cute bride and groom cupcakes by goodtoknow user Victoria Threader are the perfect gift for newlyweds or a fun wedding cake alternative - just stack them on a pretty tiered cake stand
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Makes: 16
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Prep time: 30 mins
It varies - allow plenty of time for decorating -
Cooking time: 15 mins
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Total time: 45 mins
plus decorating time -
Costs: Cheap as chips
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Skill level: Bit of effort
Ingredients
Top tip: Test if the cupcakes are cooked by inserting a toothpick. If it comes out clean, they are done.
- 60g plain flour
- 60g self-raising flour
- 30g corn flour
- 30g custard powder
- 6 eggs
- 125g caster sugar
For the filling:
- 300ml of double cream
- 1tbsp of icing sugar
- ½ tsp good-quality vanilla extract
- Punnet of fresh strawberries
- 500g white fondant
- Sugarflairs Paprika paste colour
- 24 red dragees
- 56 pearl dragees
- Navy and red colouring
- Gin
- Circle cutters
- Sharp knife
- A large heart cutter
- A bow tie mould
- Two paint brushes
Method
- Preheat the oven to 160°C and line the trays with about 16 papers (the standard muffin size) Combine all the flours and custard powder together and sift together three times.
- In a separate large bowl, whisk the eggs for 1-2 mins, using an electric mixer on medium speed, then whisk on a higher speed for 10 mins. Add the caster sugar gradually, beating until the sugar has dissolved, then beat on high for a further 10 mins until the mixture is really light and fluffy.
- Fold the mixture into the flour until just combined then fill the cupcake cases to three-quarters full and bake for around 15 mins depending on your oven. Remove from the trays and cool on wire racks for 30 mins before cutting.
- For the filling, add the cream, icing sugar and vanilla extract and whisk until its thick enough to pipe. Chop the strawberries into smallish pieces and add to the cream.
- When the cakes have cooled completely cut a hole in the centre using a melon balling tool or a sharp knife. Fill the cake with the strawberries and cream filling and place the top back on.
- Using 100g of fondant icing roll and colour to skin tone using a tiny amount of paprika colouring then cut 8 circles out to the size of the cakes. Place them on top of the cakes and smooth the edges with your finger.
- Using 100g of white fondant roll and cut 8 circles to the size of the cake. Stick to the remaining 8 cakes and smooth down with your finger.
- Using the remaining 300g of fondant cut 16 circles to the size of the cake. Using the red and navy food colouring mixed with gin, paint union jacks onto the circles. Mark the lines of the Union Jacks out first with a square cookie cutter, then colour in the lines.
- When the colour is dry, cut a triangle shape out of the centre of 8 of the circles. This is for the grooms jackets. Stick to the tops of the cakes and decorate with a bow tie and 3 red sugar dragees for the buttons.
- With a large heart shaped cutter, cut a heart shape neck line off the top of the remaining 8 circles. This is for the brides dress. Stick these to the tops of the cakes. Decorate with pearl dragees, using them to make a necklace.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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