Cupcakes, Pandas and a Wedding

Two of my favourite people got married on Saturday. 

I had the privilege of helping officiate their wedding and of making a crazy number of cupcakes for the reception.  I’ll admit my feet are still a bit sore (should have picked comfy-er shoes) but all of the work was entirely worth it.  I’d do it all again for them in a heartbeat.

We wanted some fun flavours so I got to work.  I hunted for recipes and then I  them to create new recipes with just the flavours we wanted:  Cookies ‘n’ Cream cupcakes with Vanilla Buttercream with Oreo Crumbles, Lemon Nutmeg cupcakes with Chocolate Buttercream, and Coconut Chai cupcakes with Coconut Chai Buttercream.  I still can’t decide which is my favourite flavour. 

A few days before the wedding, Hunter and I were discussing what we should put on the large cupcake they were going to cut.  The traditional cake toppers weren’t an option so we started browsing Etsy to see what might inspire us.  We found some adorable panda bears which had us giggling with glee.  We obviously didn’t have time to order the ones we saw online, but they were a great inspiration for me to create two personalized fondant pandas.  The best part was seeing the look on Chris’s face since we kept them as a surprise for him.

I’d hoped that I would have recipe cards available at the wedding, but I ran out of time and energy. So here they are.

Lemon Nutmeg Cupcakes with Chocolate Buttercream

Cream until light and fluffy
     3/4 c margarine, softened
     1 1/4 c white sugar

Add and blend well
     3 eggs

Mix in
     1/2 tsp baking soda
     1/4 tsp salt
     1/8 tsp nutmeg
     2 1/4 c all-purpose flour
     3/4 c  lemon yogurt (I like this one by Liberté)
     1 1/2 tbsp grated lemon peel

Bake at 325 degrees F for 14-15 minutes for mini cupcakes.

Once cool, frost with Chocolate Buttercream.

Makes approximately 3 1/2 dozen mini cupcakes.

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Cookies ‘N’ Cream Cupcakes with Vanilla Buttercream and Oreo Crumbles

Cream thoroughly (2-3 minutes)
     1 c butter/margarine
     1 c sugar
     4 eggs

Add in and mix thoroughly
      2 c all-purpose flour
      2 1/2 tsp baking powder
      1 tsp vanilla extract

Blend in
      10 Oreo cookies, crushed

Bake at 350 F for 12-14 min for mini cupcakes.

Make one batch of Wilton Buttercream.  Blend in approximately 5-7 crushed Oreo cookies.  Frost cupcakes once they are completely cool.

Makes approximately 3 dozen mini cupcakes.

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Coconut Chai Cupcakes with Coconut Chai Buttercream

Melt and warm 1 1/4 c unsalted butter

Add 3 tbsp Zhena's Gypsy Tea's Coconut Chai and steep for 4 minutes

Strain tea from butter. Allow butter to cool to room temperature

Cream
     1 c steeped butter
     1 c sugar

Add and beat well
     4 eggs

Blend in
     1 tsp vanilla
     2 1/2 tsp baking powder
     2 c all-purpose flour

Bake at 350 F for 12-14 min for mini cupcakes.

Steep 1 1/2 tbsp of Coconut Chai tea in approximately 1/4 c milk.  Strain and cool milk.

Once cool, use steeped milk when making Wilton’s Buttercream.  Frost cupcakes once completely cool.

Makes approximately 3 dozen mini cupcakes.

Congratulations Hunter and Chris! May the years ahead be sweet and filled with everything you dream for each other.