Wedding cake cupcakes for two, for your wedding anniversary!
Not to be a buzzkill, but someone looked me right in the face and told me a wedding cake for two is a dumb idea.
She clearly has not drank the 'dessert for two' koolaid and realized how cool it is to make miniature desserts. (Or, she can resist leftover cookies and cupcakes better than I can, who knows? Maybe a pan of brownies doesn't whisper to her, begging her to eat them the way they do to me).
The point is: the criticism stuck with me for a long time. Sometimes, it's a good thing when someone undermines your passion; it makes you re-evaluate.
I immediately began running through my elevator pitch of what exactly 'dessert for two' is, and what it means to me. After some small tweaks to my verbiage, and I add more emphasis on 'small batch' and 'no leftovers' and 'date night,' because that's what dessert for two means to me.
It's a way to enjoy desserts without tons of leftovers (a new dessert everyday, if you wish!), it's a fun way to bake (just 1 egg and small scoops of flour!), and it's the perfect cap on date night.
All good things, you know?
Would you make wedding cake cupcakes?
So, what I want to know is: are you with me? Would you make a mini wedding cake on your anniversary? Would you make wedding cake cupcakes on your wedding anniversary, or on a random Tuesday just because you really love almond-scented cupcakes with buttercream roses and sugar pearls?
I know who's on my team. Ina is on my team. She makes a mini wedding cake for Jeffrey on their anniversary, and since they are #relationshipgoals, we best do the same.
So, what exactly is wedding cake flavor?
Wedding cake cupcakes: they're light and fluffy because they're made with only egg whites. They're rich because they're made with sour cream. They're delicately almond-scented, because that is what gives wedding cake it's traditional flavor.
The buttercream on top is perfection. Sally teaches us how to make buttercream roses, and it's the best tutorial. You won't believe how freaking easy they are! Plus, they're made with the one piping tip we all have in our drawer.
This recipe makes just 4 cupcakes, but I'm showing more than 4 here in the photos because I have several batches laying around. The recipe is easily doubled, too!
Happy Anniversary (or happy Tuesday!)
Wedding Cake Cupcakes for Two
Wedding cake cupcakes, small batch style.
Ingredients
For the cupcakes:
- 4 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ teaspoon almond extract
- 1 large egg white, at room temperature
- 2 tablespoons sour cream, at room temperature
- 6 tablespoons flour
- ½ teaspoon baking powder
- pinch of fine salt
For the frosting:
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- ¼ teaspoon almond extract
- sprinkles, for decorating
Instructions
- Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
- First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar and almond extract. Beat until light and fluffy, at least 30 seconds.
- Add the egg white and beat until combined.
- Next, beat in the sour cream.
- Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.
- Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
- Let the cupcakes cool.
- To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary.
- Scrape the frosting into a piping bag fitting with a star tip (I used a Wilton 1M). To make the rose shape, make a circle starting in the center of the cupcake and work your way out.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 466Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 120mgCarbohydrates: 50gFiber: 0gSugar: 41gProtein: 3g
Shawnna Griffin says
hey girl- love the cupcakes ! so cool!
Karen says
Love, love your recipes! Do you know why when I print the recipes the font for the title, times, and subheadings come out in a crazy font that I cannot read and have to write on the recipe what it is for. This happens on my little home printer and the large laser printer at work. Just wondering.
Holly says
My mom had the audacity to say something similar to me when I was making one of your recipes. "Why go to the trouble of baking if you're only going to make enough for two people?". Uh, I don't know mom. Maybe because I like dessert, have no self control and don't want to get fat! You have to read that in a teenager type tone for the full affect.
Marilu says
I am sooo with you, Christina! I come from a family of sweet dislikers. That's right. My family is made up of weirdos. So when I bake, I, the sweet tooth extraordinaire, devour the whole thing. I need your recipes in my life. And wedding cake cupcakes for two (or one, in my case?!). Oh yes.
Jess says
I'm very happily single, but I can't think of any time in my life I would turn down wedding cake! Plus, these would look just DARLING on a cake plate for a pretty ladies' tea! Or just a pretty lady's tea...as in just one lady.
As in me. By myself. Eating ALL four.
Eleni says
So with you! I had made a wedding cake for two for my wedding day, just a little 6" for us to have something to cut. I look forward to trying these for our anniversary in the fall :)
Shilpa Malhotra says
Gorgeous photos, colors, and recipe! And, ohhhh your words. Always so meaningful and honest. LOVE.
Pixie says
I'm hungry looking at these! Fab!
Sue Griffore says
Could these be made into mini cupcakes? bake time? how many would one recipe make? Have you doubled the recipe? thanks....
Christina Lane says
I've only made the recipe the way you see written, but I did mention in the post that I doubled it successfully. As for changing the size of the cupcakes, it will decrease the baking time, but I can't be sure exactly how much.
Janiere says
It looks like a work of art, it pays to eat, it has two uses: it graces and satisfies the palate of the guests, beautiful indeed.