I had been working on cupcakes for a wedding reception this week, when I ran across an idea for a bride and groom cupcake. I immediately fell in love with them so when I was done working on the different flavors of cupcakes for the reception and still had a little extra time left, I decided to see if I could make some of my own. It was not as easy as it looked on paper. But after about 10 tries on 10 different cupcakes and another batch of buttercream frosting, I finally felt like I accomplished what I set out to do.
One of the tricks was to make the frosting very stiff by using less milk so the couple didn’t melt into a puddle while they were being adorned with their veil and top hat. It is just impossible to have a nice wedding when the bride and groom are puddles.
Another trick was to mash the veil into the back of the cupcake instead of trying to attach it at the top.
Then immediately refrigerate the cupcakes until the frosting hardens before you try attaching the bride’s crown and groom’s hat. That way the cupcakes can handle the added weight and the crown and hat won’t slide down the side of the cupcake. Don’t ask me how I know that.
And, be sure you don’t drop the chocolate hat and white chocolate crown on the floor as you walk to the table from the refrigerator. Top hats and crowns do not survive a 6 foot drop onto a tile floor as it turns out. Aren’t you so glad that I am here to give you all of these helpful tips that I’m sure you never would have figured out on your own?:)
There are many variations of these cupcakes, as you can see if you look on Pinterest. Some included bow ties and buttons for the groom and a bouquet of flowers for the bride. I think they would be great for a bridal shower as well as a wedding or anniversary party, especially if you are serving cupcakes instead of a traditional cake. I loved making these unique cupcakes. I hope these tips help you, if you ever decide to make them. It was a challenge, but not too difficult once I got over the hurdles. I’m glad I stuck with it, and hope that Mr. and Mrs. Cupcake will enjoy a long and happy life together!
Bride and Groom Cupcakes
1 white cake mix plus ingredients to make it (the store-bought cake mixes seem to work better for these as the cake is a little firmer)
- white and black cupcake papers
- frosting (see recipe below)
- 1 bag of white chocolate chips
- 1 bag of semi-sweet chocolate chips
- white pearl dragees
- 1 bag of large marshmallows
- 1 bag of lollipop sticks
- 1 block of florist’s styrofoam
- parchment paper
- approximately 1/4 yard white tulle or lace for veil
For the Frosting:
- 1 stick (1/2 cup) butter, softened
- 1 box (16 oz.) powdered sugar (or 3 3/4 cups)
- approximately 1/8 c milk
- Prepare and bake cake batter according to package directions for the cupcakes using both white and black papers. Cool completely.
- While cupcakes are cooling, prepare white chocolate crown. Pour white chocolate chips in a microwavable bowl. Microwave 30 seconds. Stir. Microwave 10 seconds and stir. Repeat at 10 second intervals until melted.
- Line a pan with parchment paper. Place melted white chocolate in a piping bag with a small round tip. Pipe several 1-inch circles onto paper and immediately place pearl dragees onto ring of chocolate placing them right next to each other with no space in-between.
- Melt semi-sweet chocolate in the same way you did the white chocolate. Put 1 marshmallow on the end of a lollipop stick without poking it through the end. Dip in melted chocolate, and tap to get rid of excess chocolate. Place stick with marshmallow on it in styrofoam to dry. Repeat several times (so you will have extra in case they break). Place Styrofoam in refrigerator so chocolate will harden.
- Next place leftover melted chocolate in a piping bag with a large round tip. Pipe a 1 1/2 inch circle for the bottom of the hat. Make several more just so you will have extras if needed. Save extra chocolate for attaching the circle and marshmallow later.
- Put pan with parchment paper and chocolate on it in refrigerator until chocolate hardens, approximately 10 minutes.
- When marshmallow hat is hard, attach to chocolate circle with leftover melted chocolate. Place back in refrigerator to set.
- Make frosting by placing softened butter in mixing bowl. Add powdered sugar, and mix until most of the lumps are out. Add milk and mix until smooth. If frosting still seems too stiff, add a little more milk until frosting is pipable, but not too soft.
- Place frosting in piping bag with an extra-large star tip. Pipe onto 1 black paper and 1 white paper cupcake in a swirl motion. Save rest of frosting for later.
- Cut approximately a 6×6-inch square of tulle. Fold one end of tulle square so it is narrower than the other end. Attach tulle veil to the back of the bride’s frosting head by pressing it gently into the frosting. Place both cupcakes into the refrigerator for about an hour to firm up.
- When frosting is hardened, place white chocolate crown on bride’s head.
- Attach top hat to groom’s head at an angle with a dab of frosting. Place cupcakes on a plate, and put in freezer until needed.
General idea inspired from Taste of Home