These cupcakes are some of the favorite that I’ve ever done, partly because I did them with my mom and partly because they’re wedding cupcakes. I mean, who couldn’t love wedding cupcakes?? There’s just something about weddings that make you feel happy! Probably because you’re adding a new family member onto your family. 🙂 These are just a simple white cake with buttercream frosting (shown below), sprinkled with edible pearls (found at most grocery stores or at Michael’s).
For the hearts, I just melted white chocolate [these turned out a little creamier colored than we expected because we should’ve used clear vanilla and white melting candies (also found at Michael’s), but they turned out pretty just the same.] and spooned it into a Wilton squeeze bottle-you can also use a plastic bag with a tiny slit in the corner- and squeezed out a ton of hearts! I made a lot because I had extra chocolate, but this turned out good because they broke really easily.
Wonderful Buttercream Icing:
- 1/2 cup shortening
- 1/2 cup butter
- 1 tsp. vanilla
- 4 cups (1 lb.) powd. sugar
- 2 T. milk
Cream butter and shortening with electric mixer. Add vanilla. Add sugar, 1 cup at a time, beating well on medium speed (will appear dry).Add milk and beat at medium speed until light and fluffy.
Yield: 3 cups and frosts 24 cupcakes