Sophie & John's Wedding Tower

When Sophie asked me to do the cupcakes for her wedding, I was delighted! She didn't have any colour theme as such, and was having white flowers. The venue was the picturesque and romantic setting of 'Cripps Barn' in the Cotswolds, Gloucestershire and it was a Black tie affair. Sophie had asked for 2 of the tattoo style cupcakes at the top, as she wanted something a bit different, but other than that she was flexible on the design. That made the task a lot more interesting as I had creative freedom. I made a combination of 4 flavours (details on previous blog) and these are the cakes! I was pleased with them and so were the happy couple, I was told that the cakes went down an absolute treat and were gone within about half an hour....a great compliment I think!!

Wedding Photography by the amazingly talented Nick Tucker

http://nicktuckerphotography.wordpress.com/

http://www.flickr.com/photos/medicatewithcoffee/

These are the photos that I took before some of the cakes left home

 

Mini cupcakes

 

And set up on the tower

 

 

 

Pina Colada Cupcakes

These cupcakes are without a doubt one of my favourite flavours ever. They're so different from a regular cupcake, very tropical, and the coconut frosting is to just die for. They remind me of mini pineapple upside-down cakes. Again, I got this recipe from 'The Hummingbird Bakery Cookbook', listed as 'Coconut and Pineapple Cupcakes' which to me = Pina Colada!

 

 

Makes 12 Cupcakes


120g plain flour
140g caster sugar
1 and a half teaspoons baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml coconut milk
half a teaspoon vanilla extract
1 egg
9 tinned pineapple rings, chopped into small pieces
desicated coconut to decorate


Coconut Frosting (frosts 12 cupcakes)

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml coconut milk





Preheat the oven to 170.c (325.f) Gas 3.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you a sandy consistency and everything is combined.


Mix the coconut milk and vanilla extract in a separate bowl, then beat into the flour mixture on a medium speed until well combined. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).


Divide the chopped pineapple between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer insterted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


For the coconut frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to a high speed. Continue beating until the frosting is very white, light and fluffy, 5-10 minutes.

When the cupcakes are cold, spoon the coconut frosting on top and finish with a sprinkling of desicated coconut.

Hummingbird Bakery Chocolate Cupcakes

I was given 'The Hummingbird Bakery Cookbook' as a gift, and have tried out a few of the recipes.

For some of Sophie & John's wedding cakes, I used the chocolate cupcake recipe, and they were great!

Ingredients (makes 12 cupcakes)

100g plain flour

20g cocoa powder

140g caster sugar

1 and a half teaspoons baking powder

a pinch of salt

120ml whole milk

1 egg

quarter teaspoon of vanilla extract

Preheat the oven to 170.c (325.f) Gas 3.

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the 12 paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate with chocolate vermicelli or silver balls.

Although I actually didn't use the Hummingbird Bakery's recipe for the frosting. I used a chocolate frosting recipe by 'Peggy Porschen' as I wanted a really rich sumptious chocolate flavour, and I've tried this one before and know it delivers exactly that.

The recipe is for enough frosting for 24 cupcakes, so you could just half it. But personally, I like ALOT of yummy frosting so always make double the quantity anyway....better to have too much than not enough I say!

100g full-fat cream cheese at room temperature

50g soft unsalted butter

300g icing sugar, sieved

200g dark chocolate drops 

200ml single cream

Put the cream cheese, butter and icing sugar in a mixing bowl.

Slowly mix together, using an electric hand whisk or wooden spoon, until light and fluffy, and put this aside for a moment whilst you prepare the chocolate for the mixture.

Put your chocolate drops in a seperate bowl.

Bring the single cream to a simmer in a pan, and then pour over the chocolate. Stir gently until the chocolate has melted. 

Let it cool until slightly set, and then mix with the frosting. If it's too soft, chill before using.

Enjoy!!