Monday, August 3, 2015

Whimsical Wedding Part 1

Wedding season is in full swing and I have already attended 4 weddings this season, with one more in the fall.  As I am planning a wedding of my own, it is fun to attend other weddings and celebrate with my good friends on their special days (not to mention it makes me even more excited for my own wedding next August). I have had the privilege of also making desserts for a couple of my friend’s weddings. Today I am sharing with you the treats I have made most recently.

I made cookies, cake pops, and a few different kinds of cupcakes for my friend’s rustic orchard wedding. If you are interested in making your own cake pops (my personal favorite treat) check out my tutorial here.

In my opinion, the frosting is the best and most important part of a cupcake so I wanted to share my vanilla buttercream and cream cheese buttercream recipes with you today. Because butter is a main ingredient, frosted cupcakes must be kept refrigerateded. Each recipe frosts about 12 cupcakes generously.

Vanilla Buttercream
¾ cup (1 and a half sticks) unsalted butter
1 ½ tbsp. milk
4 cups powdered sugar
1 ½ tsp. vanilla

Cream Cheese Buttercream
8 oz. cream cheese
½ cup butter
3- 3 ½ cups powdered sugar
1 tsp. vanilla

*A tip for lighter fluffier frosting is to whip the frosting on high for about 30 seconds after to add each cup of powdered sugar

Part 2 (what I wore) is coming tomorrow! Stay tuned!


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