Who wants an old-fashioned tiered wedding cake when you could have a mountain of these pretty white wedding cupcakes instead? I like the white look when it comes to decorations, but you can add food coloring, flowers, or ribbon according to your color scheme. You can also use larger muffin pans to make a variety of sizes.
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup self rising flour
- 1 teaspoon pure vanilla extract or grated unwaxed lemon peel
- 2 tablespoons milk
- white lace or organza ribbon
- 1 egg white
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon freshly squeezed lemon juice
- white edible flower decorations
Preheat oven to 350 F.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in. Stir in the vanilla extract or lemon peel and the milk.
Spoon the mixture into the paper liners and bake in the preheated oven for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate, carefully tie a piece of ribbon around each cupcake. Put the egg white in a large bowl, then beat in the sugar until thick and creamy. Beat in the lemon juice to make a thick, spoonable frosting. (If necessary, add a drizzle more lemon juice or a little more sugar to get the right consistency.)
Spoon the frosting onto the cupcakes, then top each one with a flower. The frosting hardens quite fast, so work quickly as soon as you’ve made the frosting.