How to Make a Tiered Cupcake Wedding Cake

Wedding cakes are one of the showstoppers of a wedding reception. Couples often pull out all of the stops when choosing this delicacy. Cakes can be very expensive and often there is more leftover then desired. A cupcake wedding cake will help with that as you can make as many as the number of guests you have invited. Your guests will be impressed with your ingenuity and your budget will thank you.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Cup of unsalted butter
• 2 Cups of sugar
• 1 1/4 tsp. of vanilla extract
• 4 Eggs
• 3 Cups of sifted cake flour
• 1/2 tsp. of salt
• 1 Cup of milk

Buttercream Icing

1. Put the butter and confectioner's sugar into a medium sized mixing bowl.

2. Mix them together until the mixture is smooth.

3. Gradually add in the vanilla and milk to the sugar mixture and mix until smooth.

Cupcakes

4. Turn the oven to 350 degrees.

5. Put the butter and sugar into a mixing bowl and cream them together until they are fluffy and light.

6. Slowly add the eggs and vanilla until the entire mixture is well blended.

7. Sift together the flour, baking powder and salt.

8. Alternate adding the flour mixture and milk and stir.

9. Fill foil muffin cups with batter to the 3/4 mark.

10. Put the muffins into the preheated oven for about 20 to 25 minutes. The cupcakes should be firm in the center and golden brown on top.

11. Cool completely before icing.

Assembly

12. Buy a tiered stand from your local craft shop. You can have as many tiers as you desire.

13. Arrange the bottom stand with the most cupcakes and build from there. The number of cupcakes will depend on how many total cupcakes you decide to use.

14. Embellish the top with a topper of your choice. Flowers or a traditional cake topper are two popular choices.