Wedding/Bridal Shower Cupcakes- Sweet Treat Saturday

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.

Your three tier cupcakes will steal the show.
Your three tier cupcakes will steal the show.
Shopping list for your cupcakes.
Shopping list for your cupcakes.

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

Fondant Hearts

Shopping list for your frosting.
Shopping list for your frosting.
  • 1 ¼ ounces fondant
  • Food coloring
  • Confectioners’ sugar for dusting

Icing

  • 1 cup butter, room temperature
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 8 oz. jar of marshmallow crème
  • Food coloring
Fill 2/3 full, ready for the oven.
Fill 2/3 full, ready for the oven.

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.

Keep it simple with just flowers. Simply beautiful.
Keep it simple with just flowers. Simply beautiful.

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.

Hearts and flowers, always a favorite theme.
Hearts and flowers, always a favorite theme.

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.

Bridal shower, wedding reception, cupcakes are a perfect choice.
Bridal shower, wedding reception, cupcakes are a perfect choice.

Tested in the THASC kitchen. Photos by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Wedding Cookies

June bride? Or just a delicious cookie for any occasion.

Wedding Cookies
A wonderful cookie for all occasions 

Makes 3 dozen cookies
You will need…

  • 1 cup butter
  • ½ cup white sugar
  • 2 tablespoons vanilla extract
  • 2 tablespoons water
  • 2 cups of all-purpose flour
  • 1 cup of chopped almonds (chopped small)
  • ½ cup confectioners’ sugar

Wedding CookiesDirections

  1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
  2. Preheat oven to 325 degrees F.
  3. Shape dough into balls. Place on an unprepared cookie sheet. Bake for 15 to 20 minutes.
  4. Remove the cookies to cool on a wire rack. When cookies are almost cool, roll in confectioners’ sugar. Store at room temperature in an airtight container.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Hawaiian Wedding Cake

June bride? Or just a wonderful cake for you.

9x13 sheet cake
Hawaiian Wedding Cake
  • 1 package yellow cake mix
  • 1 ¼ cups buttermilk
  • 4 egg whites
  • 1 egg
  • 1 package reduced fat cream cheese, cubed
  • 1 cup cold 2% milk
  • 1 package sugar free instant vanilla pudding mix
  • 2 cans unsweetened crushed pineapple, drained
  • 1 carton frozen fat free whipped topping, thawed
  • ½ cup flaked coconut, toasted


slicesINSTRUCTIONS:

In a bowl, combine the cake mix, buttermilk, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Transfer to a 13 inch x 9 inch x 2 inch baking pan coated with cooking spray or for a two layer cake, use two 9 inch round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat cream cheese until fluffy. Gradually beat in milk and pudding mix until well blended.

For rectangular cake, spread cream cheese mixture over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.

For two 9 inch round cakes, spread half cream cheese mixture over one cake layer. Top with other cake layer and spread remaining cream cheese mixture. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.

*Use three 8″ round baking pans for a 3 layer cake*

Visit our blog for more pictures and baking ideas.
www.preciousartbypreciouspeople.org

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com