That title should read… “How to Make Wedding Cupcakes when You’re Not Really a Professional Cupcake Baker!”
Since I’m always bringing treats to people, those people occasionally ask if they can hire me to make treats. Not really wishing to create a business of making and selling food, I typically decline- however, a very sweet, young teacher at my son’s school was getting married last weekend and asked if I would do the cupcakes for her wedding. (In case you’re not in on the latest, apparently cupcakes are a hip alternative to a fancy wedding cake nowadays). We met and discussed the project, and I found myself agreeing to make 96 cupcakes!
Here are the details:
The bride wanted white and chocolate cupcakes with buttercream frosting. I tested out some recipes and frosting patterns in the weeks prior to the wedding.
All Recipe Links for Cupcakes and Frosting are at the BOTTOM of this post.
The bride also wanted a combination of white, light blue and light yellow frosting. She chose two different frosting patterns and wanted some with pearls and some without.
Here are some of the pictures…
I used a 1G Tip by Bakery Crafts for this simple swirl. The chocolate cupcake recipe used was excellent. It was really easy to make and it stayed pretty flat on top, making it easier to pipe the frosting.
I used a 2D Wilton tip for this more funky pattern.
I loved the white cupcake… though I’m a little embarrassed to tell you about the recipe. It was a doctored-up cake mix recipe (gasp!!) I know that’s not very gourmet, and it’s completely atypical of how I usually bake, but I’m telling you that these cupcakes were GOOD!! And again, a really easy recipe to make- the tops stayed nice and flat & easy for frosting.
My kitchen and dining room were a sea of cupcakes for the better part of a day!
The bride requested that I make a dozen completely sugar-free cupcakes for a few guests who were not able to eat sugar.
This recipe for sugar free chocolate cupcakes with sugar free chocolate frosting uses a monk fruit alternative sweetener. They turn out pretty delicious!
The bride also asked that I make her a small cake for the top tier of her cupcake display. They wanted to be able to cut into a little wedding cake.
I made a 6-inch two layer cake. I used the same cake recipe as the cupcakes- same frosting recipe too. The tip used for the edging was the Wilton 2D. The bride placed flowers on top of the cake for additional decor.
Though it was a ton of work, it was a fun project to do. And I actually feel pretty good about how they turned out (having never, ever done fancy cupcakes before!) Now that I’m a “paid cupcake-baking professional,” I’m sure that it won’t be quite as difficult to do next time.
If you’re looking for the right supplies to make these cupcakes, here are my suggestions (these are affiliate links to Amazon):
- 12-cup muffin pan
- My suggestion for the cupcake liners is to visit a local baking supply shop where you live. They should carry a good, white liner that won’t have the cupcake turning out greasy.
- Edible sugar pearls
- large plastic disposable pastry bags for piping the frosting
- For icing the cupcakes, I recommend trying either the Wilton Open Star 1M tip or the Wilton Closed Star 2D. Both of these you can usually find at craft or baking supply stores. Or just order a whole decorator tip kit and try out different ones!
- These disposable cupcake boxes are great… because you can bake and decorate your cupcakes, then store them in the boxes and refrigerate them overnight!
Here are all of the recipes:
Chocolatey Cupcakes (not dipped in the ganache)
White Wedding Cupcakes
White Wedding Buttercream
White Wedding Cake
Sugar Free Chocolate Cupcakes
Sugar Free Chocolate Frosting
If you can have a little bit of sugar in the frosting, I prefer this chocolate frosting recipe
Was wondering what you charged for the cupcakes you made for the wedding and the cake. I am making 200 cupcakes plus a small topper cake. Also, have you made a video of your frosting techniques? These are so awesome, love your work.
@Lisa, It was an acquaintance of mine, so I didn’t charge too much! I think I got $150 for making 75 cupcakes and a small cake. I’d charge more next time 😉
The yellow that you used for the frosting – is that just a basic food colouring or did you use a yellow paste?
@Kay, Used a yellow concentrated paste.
Hi, I was wondering what the colors are you used in your frosting. They are beautiful…Thanks!
@Lora, I’m not quite sure- the bride bought the colors, gave them to me & then I gave them back to her. They were the concentrated paste kind of color- a yellow and a turquoise color- just a tiny bit of each.
Beautifu!!!!!!
Wow, these are gorgeous! I’m bookmarking this.
Hi! Your cupcakes baked so evenly and beautifully! I was wondering what type of pan you use and what cupcake papers. Sometimes I find that certain papers fold in really weird when you add the batter. Is there a certain brand of pan or papers that you prefer? Any other tips on baking an even cupcake? Thanks!
@Kelly, I used a combo of pans- one light metal and one dark. No specific brand of liners-just whatever my cake decor store carries!
Hi i just wondered on the thrid picture down with the pale green frosting and the one you are doing in yellow what nozzle is used for the green as it looksamazing ! Thanks
@samira, It’s a 1G tip from Bakery Craft. If you look closely, you can see that it’s a basic swirl tip, but it’s one of the larger nozzles instead of the tiny ones.
Wow that frosting came out beautifully. Would you mind if I asked what brands you used on your ingredients? I tried the recipe myself but I don’t think my ingredients made it taste very good. I’m sure if I had the right ingredients it would turn out like yours. My frosting looked very similar to yours but did not taste very good. I have a feeling it was the butter I used. Thank you for the pictures they are a real inspiration. 🙂
@Shannon, I don’t buy any special brand for butter- usually just whatever the store-brand generic is. But do make sure it’s “butter” and not any sort of substitute.
I am getting married in May 2011… could you tell me a ball-park price on how much it would cost me to do these myself??… LOVE cupcakes but I’m on a tight budget! Thanks 🙂
@Nicole, No idea… you’d have to price out the ingredients that you’d be buying yourself and see what you come up with!
I am making cupcakes for my cousins wedding. Any suggestions on where to get the large size cupcake boxes with inserts? It’s probably going to be 90cupcakes. Please email me if you know any good online retailers. Thanks so much!
@Katherine, I got lucky with a local place near LA, but I don’t remember the name of the place. Your best bet is to contact baking supply stores, or you might even be able to get a cupcake (or regular) bakery sell you a few. Good luck!
I am going to make these for my daughters wedding. My tips don’t have the 1M or 2M on them. Mine are in 100 numbers. Can you tell me which one of mine is close to the ones you used.If I made these on a Thurs. and she married on a Sat. do you think they will still be fresh and the icing stay firm in the fridge?I have to decorate on Friday so I won’t have time to do the cakes then. Thank you so much for all of your help.
@Angela, I’m afraid I’m not familiar w/ the numbers you mentioned… my suggestion would be to just get some cheap canned frosting and experiment w/ the tips you have to see what kind of swirl you prefer. I’d also suggest that you make a test round of the cupcakes before the wedding… and frost them one day and see how they are a couple of days later– and if you’re happy with that. Sorry I can’t be of more help, but everyone’s preferences are different so it’s hard to say if you’d be happy w/ the result or not. Testing it out is best.
After putting the swirl frosting on the cupcakes, I am also putting a 1″ vanilla heart (made from a mold) in the frosting on some. Also using royal icing flowers with a sugar pearl in center of each, so I have 3 different toppings going on (including the pearls).
Can these be frozen for several days ahead of time, then frosted the day before the event? Or, can they be frozen with the frosting AND pearls on them? Then transported as they thaw?
Oh. My. Goodness. Those look absolutely gorgeous!! I’m a self-confessed cupcake-lunatic, and until now I haven’t found a blog or site that showed professional-looking cupcakes! (They usually look like something a little kid has attempted). Thanks for mentioning which piping bag tips you used 🙂
I just stumbled across this website. You are such a talent! I would LOVE to see a video on how you piped such BEAUTIFUL cupcakes if you have the time!!!! Thanks for your inspiration.
@Jane, Thanks 🙂 I’d love to do an instructional video. Perhaps I’ll get around to it one of these days!
You’re welcome!! It’s worth trying :)!!
I made these chocolate-followed a previous suggestion to add 3 whole eggs instead of 4 egg whites, and I used boxed devils food instead of white cake mix and less vanilla with about a tablespoon of cocoa. I also added chocolate chips! Delicous!! I am practicing for my son’s 7th birthday and he ate 3 mini cupcakes without stopping! He usually just licks off the icing, so needless to say I was VERY happy with the results. Thank you SO much for sharing!!!
@Amy Nanney, Wonderful! I’m thrilled to have a chocolate option to try out now. Thanks for sharing your successful experiment!
do you have any pictures/demonstration of how you made the designs? do you start on the outer rim & make 3 rotations? what angle do you hold the bag? when i try, it looks kind of messy. i am experienced with decorating, but am having trouble making them look elegant.
@jenny, No, I’m afraid I didn’t show quite that much detail. Perhaps I’ll do a video one of these days. I start on the outside edge and swirl my way inward. It takes a bit of practice. I always tell people to buy some cheap frosting in the can and experiment with that until they get the hang of it. You might try different sized tips too. Good luck 🙂
I am getting married soon and would love to have these cupcakes at my wedding, they are absolutely gorgeous. Could you please make some for me, and if not do you know anybody who will make me something similar
@Siobhan, I’m afraid I’m not available to make these for anyone. I don’t know of anyone at this time who does, but you might try a cupcake bakery… or see if a friend has an interest/talent in baking them for you!
I love your detailed pictures! How long did it take to make 96 cupcakes?
@Melody, I made the cupcakes the night before & lightly covered them with plastic wrap, then iced them all the following morning- the day of the event.
how far ahead did you make the cake. does it
freeze well? how far ahead did you frost the cupcakes???? thanks
@cindy, I had to make about 125 cupcakes, so I was able to make them the night before & then frost the day of. I purchased special cupcake boxes at a bakery supply store that held them and kept them safe, and I was able to put those into the refrigerator to keep fresh until serving later in the day (on a hot day). I did keep a few though and didn’t refrigerate those at all. They were still good a couple of days later. I haven’t tried freezing them. I’d suggest testing it out to see if the quality is what you expect.
How do you think the white wedding cupcakes would work with mini-choco chips added? For a kids “wedding party.”
@K.E., That seems like it would work out ok, and then do a sprinkle of mini-chips on top too!
I shopped yesterday for my supplies and I got little pearl balls like yours for topping…but in a light green (for color). I’m sure the little ones haven’t seen sprinkles like those. The mini chips will just have to be the surprise waiting on the inside! Thanks for your reply!
Absolutely awesome. I live in south africa and searched 4 a recipe that gave me a flat top, and i came across yours for domed ganache, which i also needed. made them – they are simply ‘divine’. also made your ganache – hmmmm – now i need a recipe for a vanilla fail safe and moist – with a flat surface that will allow me to pour on fondant or dip – i keep getting little points on mine.
txs
How did the bride display them at the reception?
Not sure… I boxed them up and sent them along with the groom.
How did you manage to get such a good (and consistent!) shape for the cupcakes? They’re amazing! Makes them look a lot more classy and professional. What sort of tray do you use?
Steady hand! I used a special cupcake box with inserts for transport.