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June, 28th 2009
|If you want to have a go at making your own cake (or have a helpful mum!), then cupcakes are a really good option. Easy to transport and arrange on a cake stand. Here we have combined chocolate cupcakes with ivory favour boxes decorated with copper organza ribbon and cream roses.
Thank you to Sarah and Freja of Love Apples for the cupcakes - we can confirm they were delicious!
For the Cupcakes:
This is Love Apples' signature chocolate cupcake recipe. The secret of its success is the extra-light sponge that acts as the perfect launching pad for the deepest, darkest chocolate indulgence icing. Topped with cute heart sprinkles we can guarantee that these cakes are sure to go down a treat!
For this recipe you will need:
For the sponge
For the piped icing topping:
Heart sprinkles - (available from good stockists)
Makes 36 cupcakes.
First, mix together cocoa and water and set aside to cool for a few minutes. Melt the plain chocolate over a bain-marie with a little butter. Combine the rest of the ingredients in a bowl and mix until light and fluffy, and then add the cocoa and melted chocolate, mixing until well combined.
Line three cupcake pans with cases and fill each case half full of the mix. Bake at 180C/350F/Gas mark 4 for 20 minutes or until a cocktail stick, when inserted, comes out clean. Leave to cool on racks until they are at room temperature.
To make the icing, place around 200g of softened margarine into a bowl and slowly beat in icing sugar until it is firm and glossy, but not oily. Beat in the cocoa powder until the colour and taste is to your liking. Fill a piping bag half full of icing to begin with and to get the pictured shape, begin piping from the centre, going out in a circle to the edge and then build up the icing back to the centre until you reach a peak. It may be worth testing the icing pattern on a spare cake before hand.
For the display
Ivory wedding cupcake stand
Assemble the favour boxes and tie the ribbon around them, creating a good sized bow on the top. Trim the ends to neaten. Take 3 roses from the bunch of paper roses, twist the stems together and trim to about 1cm long. Bend the stems back so the flowers lie flat along the box, tuck inside the bow and fix with a dab of PVA glue or a glue dot.
Take 9 of the roses and twist the stems into a tight bunch. Trim to approx 3cm long. Tie a length of organza ribbon round the top of the stems and make a bow - trim the ends to neaten. Tape this to the top of the cupcake stand.
Arrange the cupcakes on the stand and place the favour boxes around it (if its a very small wedding you could arrange both cakes and boxes on the stand). We sprinkled some gold table confetti around to finish.
Designed by: Alison Wren & Love Apples
Love Apples is a North Yorkshire based cake atelier built on a strong belief that a good cake is one of life's best pleasures.