Cupcake Wedding Dress Recipes

CUPCAKE WEDDING DRESS

Cupcake Wedding Dress image

I make these for bridal showers or engagement parties, but the same techniques can be applied to any shape pull-apart cupcake cake.

Provided by Ana Calderone

Categories dessert

Time 30m

Yield 50 to 56 cupcakes

Number Of Ingredients 6

Ingredients

1 1/2 pounds (6 sticks) unsalted butter, at room temperature
3 pounds confectioners' sugar
2 to 4 tablespoons milk
2 tablespoons pure vanilla extract or vanilla powder
Pinch sea salt
50 to 56 of your favorite cupcakes

Steps:

Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, 1 to 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar, alternating with the milk, 1 tablespoon at a time, to adjust the consistency of the buttercream. Add the vanilla and salt and mix on medium-high speed for about 1 minute to lighten the buttercream. Add the buttercream to a pastry bag fitted with a 2D piping tip. Tie off the piping bag with a rubber band.
Cover a 20-by-30-inch foam board with brown craft paper if desired. To arrange the cupcakes in the shape of a wedding dress, line 7 cupcakes in a row at the bottom of the board. Above that, line another row of cupcakes. Keep stacking the cupcakes to form the shape of a dress; the middle row should have 3 to 4 cupcakes for the waist and the second to last row on the top should have 6 or 7 cupcakes and can be placed to show the scoop of the neckline. For the last row, place 1 or 2 cupcakes over the cupcakes on either end to make the shoulders of the dress.
Starting from the middle of each cupcake and working clockwise, pipe roses on each cupcake. Lay greenery on top of the "waist" of the dress and down the right side (I like silver dollar
eucalyptus). Arrange bud roses, or your favorite small flowers, on top of the greenery. Fill in any holes with filler flowers, like baby's breath.

SIMPLE WEDDING CUPCAKES

Simple Wedding Cupcakes image

Dress up ordinary cupcakes with an assortment of eye-catching decorations.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
White paper baking cups
Water, vegetable oil and egg whites called for on cake mix box
2 containers Betty Crocker™ Rich & Creamy creamy white frosting
White Chocolate Curls (below)
Pink rose petals
Handmade paper, cut into 8x1 1/4-inch strips
Decorator sugar crystals or edible glitter
Ribbon

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for 24 cupcakes.
Frost cupcakes with frosting. Choose from these decorating options: • Top cupcakes with white chocolate curls (see below) or rose petals. • Wrap handmade paper around each cupcake; attach permanent double-stick tape. • Sprinkle decorator sugar crystals or edible glitter over frosting. • Wrap ribbon around each cupcake and tie in a bow. Store loosely covered.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 300 mg, Sugar 37 g, TransFat 1/2 g

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