Cupcakes

cupcakeaddict

Are you considering making your own wedding cake? The key is simplicity. Using wedding cupcake tier will have many benefits and the actual display does not have to feed your entire guest list.

Wedding cakes needs just to be tasty.
Over recent times the wedding cupcake has certainly made its way into the traditional wedding ceremony and is likely to stay around for many years to come.

In UK, Bradfords bakes the very best cupcakes which are available to order for next day delivery or can be ordered in advance for the date of your choice.

Visit bradfordbakes.com

Neselba

Soon in my wedding, I make the best cake for my Wedding.

Ann

Neselba, Congratulations on your upcoming nuptials. You're baking the wedding cake yourself. Let us know how that goes!

__________________
If it's not a great day, make it one! (Now if I'd only take my own advice!)

nitikasnv

Hi,

It sounds very tasty.

But i have never tasted it.

If any one knows recipe of it please tell me.

Thanks

Taste and Smile

Here you go Nitikasnv. I have made these honey and lavender cupcakes many times before and I absolutely love them!

Ingredients:

Vanilla cupcakes:
280 g plain flour, sifted
1 tsp baking powder
Pinch salt
113g unsalted butter, softened
205g Tate & Lyle Fairtrade Caster sugar
2 large eggs, at room temperature
4 floz whole milk
1/2 teaspoon good vanilla extract

Method:
Makes 13
Preheat oven to 180ºc

Sift together flour, salt and baking powder in a small bowl

In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.

Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.

Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full

Bake for 20 mins or until a toothpick inserted into the centre comes out clean.

Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.

For the frosting:

Lily Vanilli Lavender Honey Icing:
50g soft butter
450g Tate & Lyle Fairtrade icing sugar (approx – depending on the consistency you want to achieve)
3fl oz lavender milk (see below)
1fl oz double cream
1 tsp honey
Flaked almonds and lavender to decorate

Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins – until lightly browned - and allow to cool.

Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.

Ice cupcakes and dust with a sprinkling of lavender buds and cooled toasted almonds.

For the Lavender Milk:
Measure out around 1.5 times the milk your recipe allows ( to allow for evaporation) and add lavender buds at a ratio of 2 tbsp buds to 1 cup of milk to a small pan. Heat ingredients to scald stage (just before boiling), then turn off the heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.

You can also find the recipe here - Taste & Smile > Home

Happy baking & I hope they turn out nicely for you!

Jess from Tate & Lyle