I did my first wedding cupcakes! My friend (and ex-colleague) Lisa got married in December. Her colours were black, white and pink. After lots of emailing pictures and ideas back and forth she decided on vanilla with strawberry filling and buttercream frosting decorated with black and pink bows.
The bows were a bit of a challenge, but I loved how they turned out.
For the strawberry filling I usually use jam, but decided to try something a little different this time and used Goldcrest canned strawberries. Rob and my family (the best, and most honest taste testers!) agreed that it tasted really good.
I've perfected the vanilla cupcake recipe! I even converted the measurements from metric to imperial.
250ml (8oz) sugar
3 eggs
160ml (12oz) milk
30ml (4 Tbs) butter
5ml (1 tsp) vanilla essence
250g (16 oz) flour
15ml (6 tsp) baking powder
Beat the egg whites and sugar until they are stiff. Add egg yolks and then beat again. Add the melted butted, milk, vanilla essence and cake flour. Beat together till they are just mixed. Fold in the baking powder. Pour into cupcake cups and bake for 20 minutes at 180 degrees celsius (350 degrees fahrenheit).
I'm off for a mustard bath to ease my aching muscles (I did a mountain bike ride this morning with lots of uphills).
Happy baking!
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