For these cupcakes, I decided to stick to simplicity with decor. Sarah suggested dropping by a party packagers for engagement bling, and I was sold on the idea – and decided to focus more attention on the pretty packaging – any chance to use my stickers, cupcake boxes and ribbons!
Bridal Shower Cupcakes Ideas
Ingredients Bridal Shower Cupcakes Ideas
White Vanilla Cupcakes from Martha Stewart’s Cupcakes
- 3 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp pure vanilla extract (for an extra vanilla flavour, scrape the seeds of one vanilla bean, halved length wise, into the milk in step 1, and omit vanilla extract)
- 1 cup plus 2 tbsp milk
- 1/2 cup plus 6 tbsp (1 3/4 sticks) unsalted butter, room temperature, cubed
- 1 3/4 cup sugar
- 5 large egg whites, room temperature
How to Make Bridal Shower Cupcakes Ideas
1. Preheat oven at 350 degrees F. Grease your muffin tin and line it with baking cups. Sift together flour, salt, baking powder in bowl. In second bowl, mix together milk and vanilla.
2. In your electric mixer on medium-high, cream butter until smooth. Gradually add sugar, beating until very light and fluffy. Reduce speed to low, and add your flour in three increments, alternating with two additions of milk, mixing until just blended after each.
3. In another bowl of your mixer, on medium speed, whisk the egg whites until stiff peaks form, but is still shiny, careful not to over mix. Fold one third of the egg whites into the batter gently, then fold remaining egg whites, careful not to deflate the batter.
4. Divide batter among cupcake liners, making sure to not fill more than 3/4 full. Tap your tin against the counter to release any air bubbles, and put in the oven to bake, rotating halfway through, until a toothpick comes out clean and surface of cupcakes spring back to the touch, approximately 18-20 minutes. Transfer tin to wire rack to cool for 10 minutes, and then remove the cupcakes from the tin so they do not sweat in their papers. Cupcakes must be completely cooled before icing – decorate with coloured fondant.
Also Try: Chocolate Cake Recipe
This bridal shower cupcakes is the bomb. Seriously. I made it as a base to a Truffle Cake and it was incredible. For the cupcakes, it was almost too light and I almost crushed the cupcakes in their delicate paper liners trying to get them out of the tins, so I would suggest paper nut cups, which would definite keep their form with the airy cake.
Swiss Meringue Buttercream Recipe Icing adapted from Martha Stewart’s Cupcakes is just genius. I am really not a buttercream person; every recipe I’ve ever tried – especially in culinary school – has been almost gross. Overwhelmingly sweet or too buttery – this one is the perfect balance…and when I’m beating the meringue, I kinda want to eat the whole bowl.
Ingredients Swiss Meringue Buttercream Recipe
Makes about 5 cups.
- 5 large egg whites
- 1 cup plus 2 tbsp sugar
- pinch of salt
- 1 pound (4 sticks) butter, unsalted, room temperature, cubed.
- 1 1/4 tsp vanilla extract
- a few drops of *Gel* food colouring of choice.
How to Make Swiss Meringue Buttercream Recipe
1. In the bowl of your electric mixer, whisk together your eggs, sugar and salt, over a pan of simmering water, mixing until sugar dissolves and mixture is body temperature.
2. Attach the bowl to your electric mixer with whisk attachment and whisk from low to medium-high speed, until stiff (but not dry) peaks form. Continue mixing until fluffy and glossy, and completely cool, about 10 minutes. It should look like this, and taste incredible.
Also Try: Strawberry Rhubarb Pie Recipe
3. With mixer on medium-low speed, add butter a few tablespoons at a time, mixing well after each addition. If the mixture curdles or separates, don’t worry, just increase speed to medium-high for about a minute and it should smooth out again. When all butter has been added and mixture is smooth, whisk in your vanilla. Switch to your paddle attachment and beat on low speed until all air bubbles are gone, about 2 minutes.
Scrape down bowl and beat until smooth and silky. Separate your buttercream into bowls and add food colour, adding only a few drops at a time – blending well. Colours do get more intense with more mixing, so don’t be too liberal! Buttercream should always be kept at room temperature when using, and beat before each use, if not using right away. It can be frozen for up to one month and refrigerated for up to 3 days.