White Wedding Cupcake


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(4 customer reviews)

Our wedding day has arrived. The day I step down the aisle to enter the next phase of my life Salmon is served with a bit of shallot cream cheese on top, Bridesmaids are adorned in coral dresses, grooms wear tuxedo-suits, and the family is overjoyed, as well as the best man and their mates, and a professional filmmaker films/video cameraman are hired for the occasion; to capture the purest of taste, CHE mermaids would wear themselves in suede shoes with flower-shaped glass shoes, an incredible season, and stem-stem glasses have been used. This outfit has something vintage, something borrowed, and something blue in it.

The last thing that I want to tell you about before the ceremony (2 days before, but I will be writing it in advance) is that the recipe I’m making this afternoon is a really special thing. I did not make the cupcakes for our wedding, just last weekend. We were planning on celebrating the upcoming week with a fun, unforgettable event!
I took my very simple cupcake recipe, incorporated almond flavoring, whipped the egg whites, and frosted the cupcakes with my white frosting. instead of white chocolate flavorings are used to render the white chocolate frosting


White chocolate within each person swirl.

It’s incredible, OM fanfare for those wedding cupcakes! I’ve made some of the best cupcakes in my life. Additionally, they look very fancy. Finally, there are sprinkles. and gold glitter flags, as well

How to make White Wedding Cupcake at home


  1. Start by melting the white chocolate. In all situations, I consistently melt chocolate by continually stirring at low heat. You should use a microwave to heat the chocolate in 15-second intervals. Leave aside for a while to cool
  2. Boost the oven temperature to 350°F (180°C). Mound 12 muffin-pancakes in a muffin tin. Let  fall by the wayside
  3. In a big tub, add dry ingredients: ¾ cup plus 2 tablespoons of baking powder, ½ cup of baking soda, and ½ cup of salt. Disregard in a microwave-safe oven, steam up the butter in the microwave Gently add the sugar into the mixture, and it would be gritty Whisk in the yogurt, almond extract, and milk when well mixed. Mix the dry ingredients into the wet ingredients until the batter is smooth. The batter would be really dense. It is important to ensure that the colors do not blend too much. Let fall by the wayside
  4. Using a handheld/mixing whisk, or an electric stand mixer fitted with a whisk attachment, beat the egg whites until rigid peaks develop. See the image at the bottom of this page for an illustration of egg whites solve by folding into the batter It will be glossy, soft, slick, and a little dense. If the middle of the cake comes out clean, allow to cool for 20 minutes in the pan and then split the batter among the 12 cups, then bake for an additional 10 minutes until the tops are golden browned. Let the cupcakes cool off.
  5. Mix the butter in a medium bowl for one minute using an electric mixer. Turn the mixer to the lowest speed and apply the confectioners’ sugar a tablespoon at a time before incorporated. Stir the slightly melted white chocolate quickly to create a homogeneous mixture. mix at medium speed for 2 minutes until the mixture is smooth and homogeneous Finally, add in the milk, vanilla extract, and the finishing salt. Beat for 1 to mix thoroughly. I used a Wilton 1M piping tip to create the swirl effect. You are free to use whatever piping instrument you choose, however you want. You can decorate with whatever you want, candies, etc.





Vanilla Almond Cupcakes

  • 1 and 2/3 cups (210g) sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200ggranulated sugar
  • 1/2 cup (115gunsalted butter, melted
  • 1/4 cup (60gyogurt or sour cream, at room temperature*
  • 3/4 cup (180ml) buttermilk, at room temperature*
  • 2 egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract

White Chocolate Frosting

  • 6 ounces (170gwhite chocolate, melted and slightly cooled*
  • 1 cup (230gunsalted butter, softened to
  • 2 cups (240gconfectioners’ sugar
  • 1/4 cup (60ml) heavy cream*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • sprinkles, if desired

Additional information


4oz, 8oz

4 reviews for White Wedding Cupcake

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