I decided I would make my own Wedding Cupcakes and although their was a few hiccups along the way I am really proud of how they turned out! My sister kindly agreed to make the top tier cake (a caramel mud cake) to match my cupcakes – a selection of Brown sugar cupcakes with Salted Caramel filling and buttercream and Vanilla cupcakes filled with Lemon curd.
The majority of the cupcakes were made with normal flour, but I also made a batch of gluten free salted caramel cupcakes for a few guests and my sister and I who are gluten free.
In the end I have to say the best part of baking my own wedding cupcakes was being able to share my love for baking with our guests. It gave me great pleasure to see some guests devour not 1 but 2 cupcakes on the night although there weren’t any leftovers.
Here are the recipes for my salted caramel and vanilla with lemon curd cupcakes in case you might want to bake them one day.
- 1 cup sugar
- 90 g salted butter, cut up into 6 pieces
- ½ cup thickened cream
- 1 teaspoon salt
- 230 g butter, softened
- 1¾ cups brown sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1½ cups self-raising flour
- 1¼ cups plain flour
- ½ teaspoon salt
- 230 g butter, softened
- 7 cups icing sugar mixture
- ¾ of the salted caramel
Heat sugar in a medium saucepan over medium heat, stirring constantly. Tip: sugar will form clumps but eventually melt into a thick brown coloured liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter and stir until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of thickened cream. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when cream added. Allow the mixture to boil for 1 minute then remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- Preheat oven to 180°Line muffin tray with cupcake papers.
Cream the butter with an electric mixer until smooth in a large bowl then gradually add the sugar and beat for 3 minutes until fluffy. Add the eggs one at a time, beating well after each addition.
Sift the 2 flours and salt into a separate bowl. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Try not to over-mix.
- Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
When cupcakes have cooled down, put approx 3-4 tablespoons or ¼ of salted caramel into a small piping bag with a thin tipped nozzle attached. Insert the tip into the cupcake and pipe in a small amount of caramel into each cupcake.
Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy. Add ¾ of your caramel mixture and continue beating until well combined. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
- 3 lemons
- 4 eggs
- 1 cup caster sugar
- 125 g butter, chopped
- 3 cups cake flour
- 1⅔ cups plain flour
- 1⅔ cups sugar
- 6 teaspoons baking powder
- 1½ teaspoon salt
- 225 g butter, cut into 2cm cube
- 4 large eggs
- 1 cup milk, at room temperature
- 1 teaspoon vanilla extract
- 250 g butter
- 7 cups icing sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- pinch of salt
Finely grate rind of 1 lemon then juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Then add lemon rind and ⅔ cup lemon juice, whisking constantly until well combined.
Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook stirring occasionally with a wooden spoon, for 20-25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter. Pour lemon curd into a container and allow to cool in refrigerator.
Preheat oven to 175°Line muffin tray with cupcake papers.
Sift all dry ingredients into a mixing bowl. Using the stand mixer with the paddle attachment place dry ingredients into the mixer and at low speed start adding one butter cube at a time until all incorporated.
Keeping the mixer speed on low, add one egg at a time. Add vanilla extract to milk then with mixer speed continuing on low add milk slowly until all incorporated. Be careful not to flood the batter.
- Scrape down the sides of the bowl and paddle then resume mixing on medium-high speed for 30 seconds ensuring the batter is smooth. If necessary scrape down the bowl and beat for an extra 10 seconds.
Fill cupcake papers ⅔ full and bake for 17-21 minutes before allowing to cool down. When cupcakes have cooled down, using an apple corer or upside down piping tip core out a small amount of cake mixture in the centre of the cupcake.
- Fill a small piping bag with the lemon curd with a thin tipped nozzle attached. Then core out the centre of the cupcake with an apple corer or and pipe in 2 teaspoons or desired amount of lemon curd into each cupcake.
- Using a stand or hand mixer with the paddle attachment beat butter until white and fluffy.
Sift icing sugar mixture in another bowl and add 5 cups of icing sugar mixture to butter in stand/hand mixer starting on low speed and gradually increasing to medium-high. Add salt, vanilla extract and milk, beat until combined.
Continue to add icing sugar mixture until desired consistency is reached. Then beat for approx. 2 minutes until the buttercream is light and fluffy. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
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