Cupcake Wedding Dress Recipes
SIMPLE WEDDING CUPCAKES
Dress up ordinary cupcakes with an assortment of eye-catching decorations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for 24 cupcakes.
- Frost cupcakes with frosting. Choose from these decorating options: • Top cupcakes with white chocolate curls (see below) or rose petals. • Wrap handmade paper around each cupcake; attach permanent double-stick tape. • Sprinkle decorator sugar crystals or edible glitter over frosting. • Wrap ribbon around each cupcake and tie in a bow. Store loosely covered.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 300 mg, Sugar 37 g, TransFat 1/2 g
CUPCAKE WEDDING DRESS
I make these for bridal showers or engagement parties, but the same techniques can be applied to any shape pull-apart cupcake cake.
Provided by Ana Calderone
Categories dessert
Time 30m
Yield 50 to 56 cupcakes
Number Of Ingredients 6
Steps:
- Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, 1 to 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar, alternating with the milk, 1 tablespoon at a time, to adjust the consistency of the buttercream. Add the vanilla and salt and mix on medium-high speed for about 1 minute to lighten the buttercream. Add the buttercream to a pastry bag fitted with a 2D piping tip. Tie off the piping bag with a rubber band.
- Cover a 20-by-30-inch foam board with brown craft paper if desired. To arrange the cupcakes in the shape of a wedding dress, line 7 cupcakes in a row at the bottom of the board. Above that, line another row of cupcakes. Keep stacking the cupcakes to form the shape of a dress; the middle row should have 3 to 4 cupcakes for the waist and the second to last row on the top should have 6 or 7 cupcakes and can be placed to show the scoop of the neckline. For the last row, place 1 or 2 cupcakes over the cupcakes on either end to make the shoulders of the dress.
- Starting from the middle of each cupcake and working clockwise, pipe roses on each cupcake. Lay greenery on top of the "waist" of the dress and down the right side (I like silver dollar
- eucalyptus). Arrange bud roses, or your favorite small flowers, on top of the greenery. Fill in any holes with filler flowers, like baby's breath.
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- Prepare and bake cupcakes according to box directions (I made homemade red velvet cupcakes with cream cheese frosting). You need 30 cupcakes to make the dress. You will have leftover cupcakes as each box makes 24 cupcakes.
- Arrange cupcakes on the cake board to create a wedding dress shape. Starting at the bottom of the board, place 5 cupcakes in a row, place 5 cupcakes in the next row, place 4 cupcakes in the next row, followed by 3 cupcakes in the next two rows, 2 cupcakes in the next three rows, and finally, add 2 cupcakes on each side for the sleeves (see photo).
- Once cupcakes are aligned, pipe a dot of icing under each cupcake to prevent them from moving/shifting, allowing the dress to hold its shape.
- Pipe the top of each cupcake with frosting. Once each cupcake is frosted, fill the spaces between each cupcake with frosting (I piped stars to fill the spaces). Sprinkle sparkling sugar over the entire “cake.”
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- Preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
- Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
- Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
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