WEDDING CUPCAKES
Create awesome wedding cupcakes that will be the talk of the reception.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 26
Number Of Ingredients 19
Steps:
- In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.
- Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.
- In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.
- Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 330 mg, Sugar 35 g, TransFat 1/2 g
ULTIMATE WHITE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
- Mix on low speed until the butter is smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter.
- Put the egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold the whites into the batter in three batches. Divide the cake batter evenly between the liners.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes.
- Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
PERFECT WHITE CAKE
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery. (Don't worry. We won't tell your guests how easy it is!)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
- In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
- Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
- Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
- Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
- Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.
WHITE WEDDING CAKE CUPCAKES
This cupcake recipe is a very popular one. They come out perfect every time, and they are great for special occasions!
Provided by RecipeGirl.com
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
- In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
- Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : ServingSize 1 cupcake (no frosting), Calories 100 kcal, Carbohydrate 18 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 143 mg, Sugar 10 g
WHITE ALMOND SOUR CREAM WEDDING CAKE
I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
Provided by Donna M.
Categories Dessert
Time 55m
Yield 40-50 serving(s)
Number Of Ingredients 10
Steps:
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake in preheated 325° F oven until cake tests done.
- Baking time varies according to the size and depth of pans being used.
- I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
- In 2" deep pans, this recipe makes:.
- One 14" round and one 6" round.
- or One 16" round.
- or One 12" round and one 10" round.
- or One 12 X 18" sheet cake.
- or One 12" round and one 8" round and one 6" round.
- or Two 9" squares.
- or 5 dozen cupcakes.
- Half the recipe makes:.
- Two 7" rounds.
- or Two 6" rounds and 6 cupcakes.
- For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
- For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
- For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
- For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
- For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
WHITE CAKE RECIPE
A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes
Provided by Elizabeth Marek
Categories Dessert
Time 40m
Number Of Ingredients 20
Steps:
- Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
- Combine milk, oil and extracts and set aside
- Combine your flour, baking powder and salt and set aside
- Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
- Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
- Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
- Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
- Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
- Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust
Nutrition Facts : ServingSize 1 g, Calories 589 kcal, Carbohydrate 61 g, Protein 4 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 89 mg, Sodium 125 mg, Sugar 50 g
WHITE ALMOND WEDDING CAKE
A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.
Provided by CUPYCAKESMURF
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
- Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
- Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 35.3 g, Cholesterol 5.1 mg, Fat 6.6 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 274.7 mg, Sugar 24 g
WHITE WEDDING CAKE
This is a great white wedding cake for those of you who like it plain. When I was a child, one of my neighbors who was elderly made a lot of wedding cakes for family and other people, and she took great pride in her work. She used fancy staircases you get in cake decorating stores, and even crocheted certain decorations. All is in your imagination. No professional baker did what she did. Be creative.
Provided by Carol
Categories Desserts Cakes Wedding Cake Recipes
Yield 50
Number Of Ingredients 10
Steps:
- Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
- In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more.
- Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.
- Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.
- Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 24.4 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 164.7 mg, Sugar 12.5 g
WHITE-ON-WHITE WEDDING CUPCAKES
Wow friends and family with beautiful cupcakes that get a jump start from cake mix and ready-to-spread frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
- To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Frost cupcakes with frosting. Sprinkle each with about 2 teaspoons white chocolate curls, using toothpick to lift curls.
- Lightly sprinkle powdered sugar through small strainer over cupcakes. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g
WHITE CAKE RECIPE
I highly recommend sticking to the recipe. Using butter and sour cream is what makes this recipe so good. It's best if all the ingredients (eggs, milk, sour cream) are at room temperature, but make sure to separate the eggs while they are still cold because it's easier. If you don't have a stand mixer, use a hand mixer. I recommend lining the bottom of the cake pan with parchment paper to ensure that the cakes come out of the pan in one piece. I cut parchment paper rounds the size of the pan.
Provided by Shiran
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
- In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix - the less you mix, the lighter the cake will be.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
- Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
- Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
COLETTE'S WHITE CAKE
Steps:
- Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
- Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
- Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.
OLD-FASHIONED WEDDING CAKE
Provided by Shanna Mallon
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Thoroughly grease and flour baking pans.
- In a large bowl, cream butter and 1 1/2 cup sugar. Separately sift together the sifted caked flour, baking powder and salt, and in a small bowl, combine milk and vanilla. Add the dry and wet mixes alternately to the large bowl, and blend thoroughly.
- With an electric mixer on low speed (these are her instructions, but I'll admit to impatience and using high), beat 2/3 cup egg white until stiff, not dry.
- Add gradually to the main mixture in the large bowl a 1/4 cup of sugar, beating constantly until stiff. Fold egg whites into batter.
- Measure batter by cupful into well-greased and floured cake pans. (I used one 9 X 13 and one 8 X 8 and then measured them after cooled to make them three same-sized layers.)
- Bake at 350 degrees for about 30 minutes, checking towards the end. Cake is done when a toothpick can be inserted in the center and come out clean.
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- Preheat oven to 325°F. Grease and flour three 9-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too.
- In a large bowl, with a hand or stand mixer, cream together the sugar and butter on low speed. Mix until well blended. Increase the speed to medium and beat for another 3 minutes. Add the vanilla and 3 tablespoons of cream and continue to beat on medium speed for 1 minute more. Add more cream if needed for desired spreading/piping consistency.
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- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, one at a time, lightly mixing with a spatula after each one. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
- Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.
THE BEST HOMEMADE WHITE CAKE RECIPE | THE FOOD CHARLATAN
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4.6/5 (62)Total Time 45 minsCategory DessertCalories 875 per serving
- Preheat your oven to 325 degrees F. Trace the outline of 3 9-inch cake pans** on parchment paper.
- See photos. With the paper in the bottom of the pan, use nonstick spray to grease each cake pan very well, including up the sides.***In a large bowl or stand mixer, beat the butter until is is smooth. (You can actually start with cold butter if you have a stand mixer.
38 SIMPLE WEDDING CAKES FOR EVERY STYLE CELEBRATION
From brides.com
Estimated Reading Time 9 mins
- Go Minimalist. Drape a simple white wedding cake in greenery and place it in a shallow bowl for a minimalist, organic effect. Inside, red velvet cake pairs with cream cheese filling and buttercream frosting.
- Add Florals. A vine of earth-toned flowers and vivid greenery dress up frosted tiers and seminude layers. The look, like the rest of the wedding, was inspired by the bride’s grandparents’ safari honeymoon.
- Get Naked. This double chocolate chip cake gets a rustic charm from its semi-naked layers and a sweet touch thanks to delicate rose accents.
- Evoke a Tuscan Feel. A simple two-tiered white cake gets a Tuscan twist with wreaths of olive leaves and fresh orange slices. Set it on a wood charger and finish it off with a wrought iron cake topper to complete those rustic Italian countryside vibes.
- Create Romance. A three-tiered white wedding cake is a classic choice, but this one carries a more laid back vibe thanks to its textured fondant. Fresh flowers in a mauve and pink palette bring a dash of romance.
- Pick an Unexpected Flavor. This fondant-pleated confection looks classic on the outside with its three white tiers, but the inside surprises with an unexpected banana flavor.
- Think Sleek. A lemon cake with raspberry jam is sleek and stunning with simple slender tiers. Dried lunaria and fresh roses delicately decorate the cake for some minimalist romance.
- Use Bougainvillea. If you’re having a destination wedding, this cake is for you! Bougainvillea and foliage are the perfect accents to lend your cake an escapist feel.
- Create Texture. A simple white cake goes for a spin with textured stripes on the top layer and a delicate floral design on the bottom layer. Added fall leaves create an autumnal vibe by bringing a subtle, husky color.
- Build a Tower. This towering confection is a showstopper. Lanky brushed tiers emit an artsy, disheveled effect, while tropical blooms, and greens create a feeling of paradise.
7 WINE-AND-CAKE PAIRINGS THAT WILL BLOW YOUR DAMN MIND
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Occupation Deputy EditorEstimated Reading Time 4 minsAuthor Danielle TulloPublished 2017-03-01
- Red Velvet Cake and Pinot Noir. The signature cake of basic women around the world, red velvet is a damn delight. With its smooth texture and cream cheese frosting, it's delicious.
- Funfetti Cake and Sparkling Rosé. Your next birthday dessert and drink situation has been figured out for you. Burgess says that Funfetti cake demands wine that's fun and can revive a sugar-stained palate.
- Chocolate Devil's Food Cake and Red Blends. "Red blends, especially domestic ones that combine a range of varieties like Cabernet, Grenache, and Syrah, steal the show," Burgess says.
- White Wedding Cake with Vanilla Frosting and Riesling. Pro tip for pairing vanilla cake and wine: Bottles labelled "off-dry"— which are slightly sweet — are key, because they'll bring out the best flavors in the vanilla cake.
- Cheesecake and White Dessert Wine. Burgess says "there's just nothing like fluffy cheesecake at parties, dinners, or [for] Netflix marathons." Amen. She says dessert wines — in particular whites like Sauternes and Cerons — work best.
- Lemon-Flavored Cake and Prosecco. Similar to lemon cake, Prosecco is light. Burgess says that delicate flavors of orange and citrus plus the bubbles will intensify the tart lemon in the cake, making the wine and cake better.
- Yellow Birthday Cake with Chocolate Icing and Bordeaux. "The combination of earthy aromas and berry flavors of Bordeaux contrast the intensely chocolate frosting and crumbly yellow cake, making for a perfect pairing when sticky palates and Bordeaux collide," Burgess says.
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