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A tower of cupcakes in assorted colours Tried & Tested

Cupcake wedding cake

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2.167 stars based on 6 ratings

Not every wedding has to cost a fortune – so get your friend on board so they can all help in making this spectacular cupcake wedding cake.
Breaking from the norm and add a personal touch to your special day.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:50
  • Skill level:medium

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Ingredients

For the fondant decorations

  • 200g 7⅛ oz Fondant icing sugar sugar (we like Silver Spoon) Fondant icing sugar
  • Water a few drops
  • Food colouring a few drops
  • Apricot jam melted

For the buttercream decorations

  • 150g 5⅜ oz Butter (unsalted) softened
  • 300g 10⅝ oz Icing sugar sifted (we like Silver Spoon) Icing sugar
  • 1½tbsp 1½tbsp Milk (whole)
  • Food colouring a few drops

For the sugar paste decorations

  • 1kg 2¼ lb Sugar paste icing white
  • Food colouring a few drops

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line 2 x 12-hole muffin tray with the paper cases of your choice.

  2. Classic mode Step 2

    Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.

    Ingredients for this step

  3. Classic mode Step 3

    Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.

    Ingredients for this step

  4. Classic mode Step 4

    Divide the mixture between the paper cases filling only to half the height. Place in the oven and bake in the oven for about 12 – 15 minutes or until the cakes spring back when pressed gently with a finger and are pale golden in colour.

  5. Classic mode Step 5

    Cool the cakes on a wire cooling rack. Wrap in cling film to keep for up to a day in a cool dry place. If you want to make the cupcakes in advance – wrap and freeze.

  6. Classic mode Step 6

    To decorate the cup cakes with fondant icing mix together the fondant icing sugar and water, adding the water a teaspoon at a time until the icing has a smooth consistency that will cover the back of spoon. Divide the icing into small bowls and colour each using a few drops of food colouring, the colour of your choice.

    Ingredients for this step

    • 200g 7⅛ oz Fondant icing sugar sugar (we like Silver Spoon) Fondant icing sugar
    • Water a few drops
    • Food colouring a few drops
  7. Classic mode Step 7

    Brush the cupcakes with a little melted apricot jam. Spoon a little icing onto each cupcake and turn them allowing the icing to flow gently to the edge of the cup cakes. Let the icing set firmly before decorating with fondant cut outs or piping.

    Ingredients for this step

    • Apricot jam melted
  8. Classic mode Step 8

    To decorate with buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and continue to beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and mix together until creamy and smooth. Add more milk, if necessary, to loosen the icing. Colour the buttercream by adding a few drops of the food colouring of your choice.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened
    • 300g 10⅝ oz Icing sugar sifted (we like Silver Spoon) Icing sugar
    • 1½tbsp 1½tbsp Milk (whole)
    • Food colouring a few drops
  9. Classic mode Step 9

    To pipe swirls on cupcakes, use a large star or plain nozzle, hold the bag vertically and pipe a ring of icing around the edge of the cupcake. Pipe a small spiral overlapping the ring, stop pressure when the bag is in the center of the swirl, then push the bag down and draw up sharply to finish the peak.

  10. Classic mode Step 10

    To make sugar paste decorations add a few drops food colouring to white sugar paste, by dipping a wooden skewer into the food colouring and piercing the icing all over.  Knead until you get a nice even colour. You may need to wear food safe gloves to avoid staining your hands.

    Ingredients for this step

    • 1kg 2¼ lb Sugar paste icing white
    • Food colouring a few drops
  11. Classic mode Step 11

    Lightly dust a surface with icing sugar and roll the coloured icing and cut shapes such as hearts, flowers or butterflies and leave to set.