How to Make Your Own Wedding Cupcakes

Cover each cupcake with a swirl of icing and fondant flowers.

Save some money when choosing your wedding reception desserts and show off a little bit of your baking creativity at the same time by making cupcakes at home in place of a conventional wedding cake. You can make the cupcakes a traditional white or add a little bit of extra flair to the event with brightly colored cupcakes. Embellish the sweet treats with contrasting colored fondant flowers and arrange the finished cupcakes on a multi-tier cupcake tray.

Things You'll Need

• Fondant
• Rolling pin
• Blossom fondant cutter
• 1/4-inch-thick foam padding
• Fondant ball tool
• Store-bought cake mix
• Mixing bowl
• Cupcake baking tray
• Paper cupcake cups
• Pastry bag
• Large round or star icing tip
• Small round icing tip
• Royal icing

Instructions

1. Prepare the fondant flowers for the cupcakes. Roll out a package of fondant in your choice of color. Roll the fondant until it reaches about 1/8-inch thickness and then use a blossom cutter to cut shapes from the fondant.

2. Transfer each blossom onto a piece of 1/4-inch-thick foam padding. Depress the center of each blossom with a ball tool to give the flowers some dimension. Let the flowers dry for at least 12 hours.

3. Prepare a store-bought cake batter in a mixing bowl. Line the cupcake baking tray with paper cupcake cups and divide the batter evenly among the cups.

4. Bake the cupcakes according to the directions on the cake mix box and then allow them to cool completely in the cupcake tray.

5. Take the cupcakes out of the baking tray. Fill a pastry bag with large star or round icing tip with buttercream icing in your choice of contrast color. Squeeze the bag gently over top of the center of one cupcake. Turn the cupcake and continue to squeeze the bag to make swirls from the center to the outer edge of the cupcake. Repeat with each cupcake.

6. Place a fondant flower on the top center of each cupcake. Fill a pastry bag with small round tip with royal icing in the same color as the buttercream icing on the cupcakes and squeeze a dot in the center of each flower.

7. Arrange the cupcakes on the multi-tier cupcake tray and garnish the tray with real or extra fondant flowers.

Tips & Warnings

• Prepare the fondant flowers a day or two in advance to allow them to harden before placing the flowers on the cupcakes.

References

• "Bake Me I'm Yours... Cupcake Celebration"; Lindy Smith; 2010
• Wilton: Fondant Blossom Flowers