Wedding Themed Cupcakes

Well received Wedding Themed Cupcakes

23 boxes in total!

See my earlier post.

Follow us on Instagram.

Wedding Theme Cupcakes (for friends)

started baking at 8am

cream cheese frosting

topped with valrhona crunchy balls

self made cupcake topper with wedding theme

packing into boxes

23 boxes in total!

added a hand made sticker =)

and now into carton box, ready to deliver to my brother

For recipe, refer to my previous post.

Wedding Themed Cupcakes

tomorrow it's my elder brother and sharon's ROM

Thanks to Munira's recipes.

CUPCAKES

Ingredients:

2 cups/240g cake flour 

1 teaspoon baking powder

2 teaspoons baking soda

¾ cup/90g cocoa powder

1 tsp salt

2 cups sugar/400g ( reduced to 300g)

1 cup/240ml hot coffee (1 teaspoon coffee granules eg nescafe + 240ml of hot water)

1 cup/240ml canola oil

1 cup buttermilk/240ml (I use vinegar 1 tbsp + full cream milk)

2 eggs

1 teaspoon vanilla

Method:

Preheat oven to 165°

In a large bowl whisk together dry ingredients.

Add coffee, oil and buttermilk and mix until combined.

Add eggs and vanilla and mix for another 2 minutes.

Pour batter into two greased and floured 9-inch round baking pans.

Bake for 30 minutes.

Let cool in pans until warm and then remove from pans and allow to cool completely on a cooling rack.

WHIPPED CREAM CHEESE FROSTING

Ingredients:
240ml Rich Bettercreme (Non-dairy Whipped Topping)
70g Cream Cheese, softened
1/4 cup Icing Sugar
A few drops of Vanilla Extract

Method:
Combine cream cheese, vanilla and icing sugar together until smooth.
In a separate bowl, I whip the cream until thick, add the cream cheese mixture and continue to whip until stiff. Can be used immediately to pipe over cupcakes or layer and frost cakes.

Note: This frosting last for long hours at room temperature and doesn't melt.

EASY DARK CHOCOLATE GANACHE

Ingredients:

200g Dark Chocolate Compound (coins/droplets)
170g can of Nestlé Cream, room temperature.

Method:

Melt chocolate in the microwave for 1 minute. Remove from microwave and stir in the cream straight out of the can. Stir until well combined. No whipping needed. Then leave to set for 1 - 2 hours on the counter. Alternatively, if in a rush, pop it in the fridge and stir every 15 mins until achieve piping consistency. Ready to use to use as filling or to frost cakes or cupcakes.