How to Turn White Cupcakes Into a Bride s Dress
These adorable wedding dress cupcakes are perfect for a bridal shower, engagement party or for the reserved bride's bachelorette party!
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Ah, weddings.
So fun!
And so much work, am I right?
I made three cakes and three cheesecakes for my own wedding, along with all the food! Can you imagine?
Yep, it was a lot of work, and would never do that again. HA! Luckily I married the man of my dreams, so I don't have to worry about doing that ever again 😉
Now I just get to make beautiful and yummy cakes for everyone else.
These adorable wedding dress cupcakes are perfect for a bridal shower, engagement party or for the reserved bride's bachelorette party!
Not every bride wants a naughty cake, right?
I hope you love these Wedding Dress Cupcakes. If you make them and add the photos to instagram, tag @mamabearscookbook so I can see how they turned out!
White Cupcakes
I love cupcakes. I love to bake them, eat them, decorate them, smell them.. seriously! They are just so amazing!
This white cupcake recipe is excellent in so many ways. Not only does it taste amazing, but they turn out super white on the inside! This makes them great for white wedding dress cupcakes or if you want to dye them, the colour isn't diluted with the yellow tinge that comes with your average vanilla cupcake. I also use this recipe for my Rainbow Cupcakes.
Start by heating the oven to 350°, spray 2 cupcake pans with spray oil and fill each cupcake slot with a cupcake liner.
Whip egg whites into firm peaks using a stand mixer and whisk attachment. Scrape the bowl and set aside.
Using the paddle attachment, whip the softened butter for 5 minutes, until it has become white. Here is a photo of how white butter can become once it has whipped long enough.
Add sugar and cream until light and fluffy. Scrape the bowl and add oil, clear vanilla and almond extract. Cream until fully combined.
In a separate bowl mix flour, baking powder, baking soda and salt. Mix half into the butter mixture until combined. Mix in half of the buttermilk, the second half of the flour, then the rest of the buttermilk, scraping the bowl in between each addition. Fold in the whipped egg whites.
Spoon the cupcake batter evenly amongst the 24 cupcake cups, then bake for 15-18 minutes until a toothpick comes out clean. Transfer to a cooling rack and allow to completly cool to room temperature before decorating.
White Buttercream
The biggest problem with this buttercream is that I would much rather point the piping bag directly into my mouth rather than the cupcakes.. which is really annoying when this happens more than once and you end up being one cupcake short on buttercream..
Again, this beautiful buttercream is ultra white, which I believe is how vanilla buttercream should always look.
Using the stand mixer with whisk attachment, whip butter for five minutes or until it becomes ultra white and creamy!
Add sifted icing sugar, clear vanilla, heavy cream and salt. Turn machine on medium low, until the buttercream starts to come together, then beat on high for a couple of minutes.
Scrape buttercream into a piping bag.
How to Make Wedding Dress Cupcakes
I can't get over how beautiful these wedding dress cupcakes are! I'm definitely not trying to toot my own horn, but come on! They are gorgeous!
I built these according to my cookie sheet size, which just so happens to be important because I really wanted to avoid running out to buy a cake board.
Start by covering your baking sheet with a covering of your choice. I personally love the look of brown paper, but you could choose any sort of paper to cover the cookie sheet with.
Line the top with two row of 4 cupcakes, the third row has 2 cupcakes as the waist, the fourth row down 3 cupcakes and the fifth and sixth row each have 4 cupcakes.
Fill in the gaps between cupcakes with buttercream before piping the buttercream onto each cupcake. I find the pattern is beautiful if you start piping from the inside and work your way out with each cupcake.
After every cupcake has had buttercream piped on, do an extra layer over the bust area and the bottom four cupcakes.
Take an icing spatula to the area between the bust and the waist (as pictured below) and level out and area for the bead band.
Using tweezers to place the beads, alternate between silver and white beads until you have your bead band. Create the bust and bottom seam by alternating silver and white beads in a line along the edge of the cupcakes. You're all done!
How to easily make buttermilk
Don't have buttermilk? That's super okay, I rarely have buttermilk unless I know I'm doing a whole wack of baking! Here is how to easily make buttermilk:
To make 1 cup of buttermilk, add 1 tbsp white vinegar to a 1 cup measuring cup and pour in milk until you have 1 cup in total. Give a little stir and let sit for 5 minutes. The milk will curdle and thicken; this is now buttermilk! Easy, hey?
Tips and Tricks
Here is a list of tips and tricks that I hope will help you while building these beautiful Wedding Dress Cupcakes!
- It is super important to keep the egg yolk separated from the egg white, because the egg whites will not firm into peaks if there is the slightly whisp of yolk! I know, super annoying. I find the best solution is to add each egg white into its own separate bowl to make sure there is no yolk before dumping it in with the other whites! You don't want one bad egg ruining the rest 😉
- Sometimes butter can be on the yellow side of life, which just doesn't work when you need white cupcakes. What do you do? You whip it real good! It's actually kind of crazy. Within about five minutes, yellow butter turns into white butter! I am yet to understand the science behind it, all I know is that the longer I whip yellow butter, the whiter it becomes!
- Going off of the last point, the vanilla that you typically buy from the grocery shelf isn't white, it's brown. You wouldn't think using such a small amount would make a difference but you would be surprised! When making anything white, you should always opt for the clear vanilla to avoid those sad off-white cupcakes or off-white buttercream.
- Don't decorate those cupcakes until they have cooled completely! How sad would that be if you were all decorated and then suddenly everything was sliding off your cupcakes? The horror! Just wait that extra half an hour to be sure they are nice and cool before piping on that beautiful white buttercream.
- I'm sure you know how important it is to sift your icing sugar. Well I am here to say it again, sift your stuff! You don't want lumps in your batter or buttercream. Believe me, it's not pleasant!
Have a question? Leave it in the comment section below the recipe card and I'll answer it ASAP!
Love this? Try one of these recipes next:
No Bake Oreo Cheesecake
Quadruple Chocolate Cheesecake
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Cupcakes
- 6 egg whites
- 3/4 cup unsalted butter softened
- 6 tbsp vegetable oil
- 1 1/2 cups white sugar
- 2 tsp clear vanilla
- 1/2 tsp almond extract
- 1.5 cups buttermilk
- 3 3/4 cups flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Buttercream
- 1 1/2 cups unsalted butter soft
- 1 1/2 tsp clear vanilla
- 1/4 tsp salt
- 7 cups icing sugar sifted
- 1/2 cup heavy cream
Extras
- white edible beads
- silver edible beads
Prevent your screen from going dark
Equipment Needed
-
Cooling Rack
-
Cooking Sheet
-
Brown Paper
-
Tape
-
Tweezers
Cupcakes
-
Heat oven to 350°, spray 2 cupcake pans with spray oil and fill each cupcake slot with a paper cupcake liner.
-
Whip egg whites into firm peaks using the stand mixer with the whisk attachment. Scrape the bowl and set aside.
-
Using the paddle attachment, whip the softened butter for 5 minutes, until it has become white.Add the sugar and whip until light and fluffy. Scrape the bowl and add oil, vanilla and almond extract. mix until fully combined.
-
In a separate bowl mix flour, baking powder, baking soda and salt. Mix half into the butter mixture until combined. Mix in half of the buttermilk, the second half of the flour, then the rest of the buttermilk, scraping the bowl in between each addition. Fold in the whipped egg whites.
-
Spoon the cupcake batter evenly amongst the 24 cupcake cups, then bake for 15-18 minutes until a toothpick comes out clean. Transfer to a cooling rack and allow to completly cool to room temperature before decorating.
Buttercream
-
Using the stand mixer with whisk attachment, whip butter for five minutes or until it becomes ultra white and creamy.
-
Add sifted icing sugar, vanilla, heavy cream and salt. Turn machine on medium low, until the buttercream starts to come together, then beat on high for a couple of minutes.Scrape buttercream into a piping bag.
Build the dress
-
Start by covering your baking sheet with brown paper (or paper of your choice) and tape to pan.
-
Line the top with two row of 4 cupcakes, the third row has 2 cupcakes as the waist, the fourth row down 3 cupcakes and the fifth and sixth row each have 4 cupcakes.
-
Fill in the gaps between the cupcakes with buttercream before piping the buttercream onto each cupcake. Pipe from the inside and work your way out with each cupcake.
-
After every cupcake has had buttercream piped on, do an extra layer over the bust area and the bottom four cupcakes.
-
Take an icing spatula to the area between the bust and the waist and level out and area for the bead band.
-
Using tweezers to place the beads, alternate between silver and white beads until you have your bead band. Create the bust and bottom seam by alternating silver and white beads in a line along the edge of the cupcakes. You're all done!
Tips and Tricks
Here is a list of tips and tricks that I hope will help you while building these beautiful Wedding Dress Cupcakes!
- It is super important to keep the egg yolk separated from the egg white, because the egg whites will not firm into peaks if there is the slightly whisp of yolk! I know, super annoying. I find the best solution is to add each egg white into its own separate bowl to make sure there is no yolk before dumping it in with the other whites! You don't want one bad egg ruining the rest 😉
- Sometimes butter can be on the yellow side of life, which just doesn't work when you need white cupcakes. What do you do? You whip it real good! It's actually kind of crazy. Within about five minutes, yellow butter turns into white butter! I am yet to understand the science behind it, all I know is that the longer I whip yellow butter, the whiter it becomes!
- Going off of the last point, the vanilla that you typically buy from the grocery shelf isn't white, it's brown. You wouldn't think using such a small amount would make a difference but you would be surprised! When making anything white, you should always opt for the clear vanilla to avoid those sad off-white cupcakes or off-white buttercream.
- Don't decorate those cupcakes until they have cooled completely! How sad would that be if you were all decorated and then suddenly everything was sliding off your cupcakes? The horror! Just wait that extra half an hour to be sure they are nice and cool before piping on that beautiful white buttercream.
- I'm sure you know how important it is to sift your icing sugar. Well I am here to say it again, sift your stuff! You don't want lumps in your batter or buttercream. Believe me, it's not pleasant!
Source: https://mamabearscookbook.com/wedding-dress-cupcakes/
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