Wedding Cupcakes

Cream and gold wedding cupcakes made with Renshaw Celebration Ready to Roll Icing and White Flower and Modelling Paste.

By Donna Leadbeater

Intermediate

12 people

Step 1

Cream the butter and sugar together.

Step 2

Add the sifted self-raising flour, eggs and vanilla extract and beat together.

Step 3

Weigh out 55g of mixture into each cupcake case and place the 12 filled cases into a cupcake tray and bake at 160 degrees for 25 minutes.

Step 4

Leave to cool.

Step 5

Roll out the icing using various texture mats and use a circle cutter to cut out 12 circles for the tops of the cupcakes.

Step 6

Use either jam or buttercream to stick the round pieces of icing to the tops of the cupcakes.

Step 7

Using the modelling paste, add your chosen food colouring paste to create your colour.

Step 8

Use various flower/heart/butterfly/letter stencil cutters to make a selection of different decorations and pearl balls.

Step 9

When these are dry, dust or spray with a lustre dust to give a shimmered effect.

Step 10

Stick the decorations onto the cupcakes using water or edible glue.

Step 11

Finish off with a matching bow and attach using Renshaw Royal Icing.