MY FALL WEDDING CUPCAKES

A) First Make some Old Fashioned Spice cupcakes.

Old Fashioned Spice Cake

2/3 cup butter

¾ cup brown sugar

1 cup white sugar

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

¾ teaspoon baking soda

¾ teaspoon cloves

¾ teaspoon cinnamon

1 cup buttermilk

3 eggs

½ walnuts (optional)

Directions:

1) Line cupcake pans with cupcake liners and preheat the oven to 350 F.

2) Cream butter, brown sugar and white sugar using an electric mixer.

3) In another bowl mix together the flour, baking powder, salt, baking soda, cloves and cinnamon.

4) In another small bowl mix together the buttermilk and eggs. Beat with a fork.

5) Mix 1/3 of the flour mixture into the butter mixture, then ½ of the egg mixture, then 1/3 of the flour mixture, then ½ of the egg mixture and then the rest of the flour mixture.

6) Beat on a low speed for 1 minute. Stir in walnuts (optional).

7) Fill cupcake tins 2/3 full and bake for 20-22 minutes.

B) Make a simple buttercream Icing and add white Fondust to give a really pretty white colour.

 C) Now decorate your cupcake with white icing and add some sprinkles.

D) Make cute little wedding couples and/or wedding glasses out of a mix of 1/2 MILK CHOCOLATE  and 2/3 WHITE CHOCOLATE in a CANDY ISLAND CHOCOLATE MOLD #937

E) Then paint the chocolate with EDIBLE METALLIC PAINT

E) Place the chocolates on top of the decorated cupcakes and you are ready to go.

Note: The chocolate can be make up to 2 months ahead. Place them in air tight containers. Freeze and when you are ready for them bring them to room temperature before opening the airtight containers. (You do not want to have water condense on them.)

Another note: You can make the cupcakes 3 weeks in advance and freeze them undecorated. The day before the wedding take them our of the freezer and decorate them. Place them in clamshells and store them overnight at room temperature ready to serve at your wedding.