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Wedding Cupcakes

22 Ratings

1 Comments

Prep 1 hr 15 min
Total 4 hr 0 min
Servings 26

Create awesome wedding cupcakes that will be the talk of the reception. MORE+ LESS-

By Betty Crocker Kitchens

December 16, 2011

Ingredients

Filling

large egg, plus 3 large egg yolks

1/2

cup sugar

1 1/2

teaspoon finely grated lemon zest

1/3

cup lemon juice (from 2 lemons)

1/8

teaspoon salt

1/4

cup firm butter, cut up

Cupcakes

foil paper baking cups

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

teaspoon vanilla

Frosting

1 1/2

cup butter, softened

teaspoon kosher (coarse) salt

tablespoons milk

tablespoons lemon juice

teaspoons grated lemon peel

teaspoons vanilla

cups powdered sugar

Betty Crocker™ blue gel food color, if desired

Extra fine edible glitter or decorator sugar crystals, if desired

Steps

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1

In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.
2

Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3

Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.
4

In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.
5

Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.

Expert Tips

Double the recipe to create a large number of cupcakes. More than doubling is not recommended for best results.
The extra fine edible glitter can be found at cake and candy supply stores or online at countrykitchensa.com; search for extra fine edible glitter.
For a lovely presentation, consider cupcake wrappers from a website like fancyflours.com.
Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap filled, unfrosted cupcakes well with plastic food wrap; freeze. Six hours before frosting, remove from the freezer, loosely cover and defrost. Frost and refrigerate loosely covered. Serve within 24 hours.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 340
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 9g 46% Trans Fat 1/2g
Cholesterol: 90mg; 30%
Sodium: 330mg; 14%
Potassium: 35mg; 1%
Total Carbohydrate: 44g; 15%
Dietary Fiber 0g 0% Sugars 35g
Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;