Making cupcakes for a wedding is scary stuff. There’s so much added pressure to make sure everything is perfect.
I recently made these mini cupcakes for a friend of mine, who creates candy buffets. The theme was white and ivory and the table display was beautiful (see photo at end of post).
This is about the fourth time I’ve made the mini fondant bows, so I’m starting to get the hang of it, but it’s certainly fiddly and time consuming work. But it’s all worth it in the end as I think they look quite adorable.
The rosette was done using a 2M Wilton tip.
I can’t decide whether I prefer the bows or the rosettes, what do you think?
200g white chocolate buttons
1 cup raw caster sugar
3/4 cup hot water
3 teaspoons vanilla essence
1 cup plain flour
1 cup self-raising flour
200g vegetable shortening
500g icing sugar
40ml water (may need more)
Preheat oven to 160°C. Line a 24 cup mini cupcake tray with cases.
Place butter, chocolate, sugar, water and vanilla essence in a saucepan. Stir over medium heat with a wooden spoon until the ingredients have melted and mixture is silky smooth. Set aside to cool.
Stir in the flours using a whisk, then whisk in the eggs. You can use a wooden spoon but I find a whisk makes a smoother mixture.
Spoon the mixture into the cupcake cases and bake for about 15 minutes. Stand in the tin for about 5 minutes before cooling on a wire rack.
To make the buttercream frosting, mix all the ingredients together until well combined. You may need a touch more water to get the consistency you want.