Do you have a summer bride in your future? Surprise her with cupcakes for her bridal shower or wedding reception. These cupcakes will adapt to many themes she may be working with. Just add icing and your decorations. Our cupcake recipe can go to a very formal occasion or a casual picnic without missing a beat. Enjoy making or eating this delicious cupcake recipe.
Makes 6 cupcakes:
- 6 tablespoons butter softened or soft margarine
- Generous 3/8 cup superfine sugar
- 2 eggs lightly beaten
- ½ cup all-purpose flour
- 1 tablespoon unsweetened cocoa
- 1 teaspoon of baking powder
- 1 ¼ ounces fondant
- Food coloring
- Confectioners’ sugar for dusting
- 1 cup butter, room temperature
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- 8 oz. jar of marshmallow crème
- Food coloring
To make the cupcakes: Preheat the oven to 350 degrees F. Put 6 paper muffin cases in a muffin pan.
Put the butter, sugar and vanilla extract in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour, cocoa and baking powder and, using a large metal spoon, fold into the mixture. Spoon the batter into the paper cases.
Bake the cupcakes in the preheated oven for 20-25 minutes, or until well risen and firm to the touch. Transfer to a wire rack and let cool.
To make hearts: Knead the fondant until pliable, then add a few drops of food coloring. (If you are coloring your hearts). Roll out the fondant to a thickness of ¼ inch or 5 mm on a counter dusted with confectioners’ sugar. Using a small heart shaped cutter, cut out 6 hearts. Put them on a tray lined with waxed paper and dust with confectioners’ sugar. Let dry for 3 to 4 hours.
For icing: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add food coloring. Add vanilla and stir in the marshmallow crème until well blended. Frost cupcakes and decorate.