White Wedding Cupcakes

Ingredients you need:

White Wedding Cupcakes

·         All-purpose flour 1 cup 250 mL

·         Baking powder 1 1/2 tsp. 7 mL

·         Salt 1/8 tsp. 0.5 mL

·         Butter (or hard margarine), 1/3 cup 75 mL

·         Granulated sugar 1/2 cup 125 mL

·         Egg whites (large) 2 2

·         Vanilla yogurt 1/2 cup 125 mL

Vanilla Buttercream

·         Milk 2 tbsp. 30 mL

·         Vanilla bean 1/2 1/2

·         Icing (confectioner’s) sugar 3 cups 750 mL

·         Butter (or hard margarine), 1/2 cup 125 mL

Fondant Flowers

·         Paste food colouring

·         Rolled fondant 1/2 cup 125 mL

What you need to do:

White Wedding Cupcakes:

1.      Combine first 3 ingredients in medium bowl.  Beat butter and sugar in separate medium bowl until light and creamy.  Add egg whites.  Beat well. 

2.      Add flour mixture in 2 additions, alternating with yogurt in 1 addition, beating well after each addition until smooth.

3.      Fill 24 paper-lined mini-muffin cups 3/4 full.

4.      Bake in 350°F (175°C) oven for about 12 minutes until wooden pick inserted in centre of cupcake comes out clean. Let stand in pans for 10 minutes before removing to wire racks to cool completely.

Vanilla Buttercream:

1.      Pour milk into small cup and microwave on medium (50%) for about 1 minute. 

2.      Add vanilla bean.  Heat and stir on medium-low until bubbles form around edge of pan.  Remove from heat.  Let stand for about 5 minutes until cool.  Split vanilla bean in half lengthwise. Scrape seeds from pod into milk.  Discard pod. 

3.      Beat icing sugar, butter and milk mixture in large bowl for about 3 minutes until light and fluffy.  Makes about 1 7/8 cup (450 mL) buttercream.  

4.      Spoon into piping bag fitted with medium star tip.  Pipe onto cupcakes, reserving 1 tbsp. (15 mL) buttercream in piping bag.

Fondant Flowers:

1.      Knead food colouring into fondant until desired shade.  Roll out to 1/8 inch (3 mm) thickness.  Cut out shapes using 1/2 inch (12 mm) flower-shaped cookie cutter.  Roll out scraps to cut more shapes.

2.      Arrange flowers on waxed paper-lined baking sheet.  Gently press centre of each flower with flat end of bamboo skewer or pencil tip wrapped in plastic wrap until edges of flower are raised.

3.      Pipe small dot of reserved buttercream in centre of each flower.  Place flower on each cupcake.

Makes 24 mini-cupcakes.

ENJOY!

[Note:  The fondant flowers can be made up to 3 months in advance and stored separately in an airtight container at room temperature.]