Cake! One of the highlights of any wedding reception. If you’re thinking of DIY-ing this part of the day, then cupcakes could be an easy (and not toooo time consuming) option. These don’t just work for your wedding cake display, they could be used as wedding favours. We all love an edible favour! Or just for an everyday treat (although you may need to scale down the recipe for that one).
One quite big caveat if you’re planning on making these cupcakes yourself for your own wedding. They really need to be made the day before, which is when you’ve probably got quite a few other things to do! So it could be a task for some very helpful friends or family members. Especially those who are a fan of, and confident with baking.
And if you still want that cake cutting moment and photo, it’s easy to add a small cutting cake to your display to slice into as newlyweds.
Lemon Cupcakes:
To make 45 cupcakes – scale up/down as necessary
- 600g butter/margarine
- 600g caster sugar
- zest of 6 lemons
- 9 eggs
- 600g self raising flour
Bake the cupcakes at 160oC (fan) for 20mins
For the lemon syrup
- juice of 4 lemons
- 75g caster sugar
Add the lemon juice to the caster sugar and mix until dissolved. Brush this over the top of all your cupcakes to add an extra hit of lemony flavour.
We filled the middle of our cupcakes with lemon curd. To do this, use an apple corer or spoon to remove the centre of the cupcake. Fill with lemon curd and replace some of the cake to cover the hole. Then add your buttercream!
For the buttercream:
- 500g butter
- 1100g icing sugar
- 1tbsp of lemon curd (or more if you prefer a more lemon flavour buttercream)
Beat the butter, icing sugar and lemon curd together for approx. 10 minutes.
Decorate the cupcakes to fit your theme and enjoy!
Having a go? We’d love to see what you did with yours, simply tag us in your photos over on Instagram @bridesociety_uk.
Want to see some more baking content? Check out our Edible DIYs YouTube playlist.
-Bride Society
