Wedding Cupcakes

The other day I showed you the first of the three types of cupcakes I made for a wedding this past Thursday.  The pictures below show the other two cupcakes for the Victorian themed reception.  This first one was a white cupcake with raspberry filling.  The frosting was American buttercream tinted a soft pink.  I topped each one with a homemade raspberry cream filled white chocolate candy in the shape of a wedding cake. 

The cupcake below was a lemon cake with lemon filling topped with American buttercream.  That is a real blackberry on top that I sprayed with edible gold paint. 

72 cupcakes delivered in a rain storm that has since turned into a snow storm.  A special thank you to my dear friend Rhoda who came along for the drive and to calm my nerves.  Just glad to be home safe and sound and cupcake free.  Diana 

Best Ever Chocolate Frosting

I am making this post more for myself than anyone else.  I seem to have trouble remembering things, one of which is which recipes I like or don't like......  Today was one of those times.  I am making cupcakes for a wedding, some of them chocolate, and when it came time to frost them.......I couldn't remember which recipe I hated (clumpy and thick) and which one makes the creamy frosting.  I made one I thought was the good frosting.  Iit wasn't.  Real bummer cuz it was the recipe I gave to my daughter when she asked for a creamy chocolate frosting a few weeks ago.  Sorry Jenn.  I swear this one is great.  I know it is the good one cuz it was the second frosting I made today.  And it turned out perfect.

 

It comes out of "the big book of cupcakes" and uses cocoa powder instead of melted chocolate.  I think the melted chocolate seizes up when the milk is added and that is what causes the unpleasant texture.   So here is the Best Ever chocolate frosting recipe.  Now that it is on this blog it should be easy for me to find again.......

 

1 1/2 cups powdered sugar

1/4 cup unsweetened baking cocoa

2 tablespoons butter, softened

2 teaspoons vanilla

1 to 3 tablespoons milk

 

In medium bowl. mix powdered sugar, cocoa, butter and vanilla and 1 tablespoons milk with electric mixer on low speed.  Gradually beat in just enough milk to make frosting smooth and spreadable.  I use a little more milk and if it gets too thin I add more powdered sugar until the frosting hold it shape but is smooth.  This frosts 12 cupcake skimpy or 6 cupcakes as pictured above.  Guess which one I prefer.......

Diana

 

Wedding Cake Card

Unusual colors for a wedding card but I like it!And it is simple and elegant.  Diana