I'm making my own wedding cupcakes and I need about 150 of them. I'm up for the challenge so don't worry but I didn't want to spend a ridicules amount of money (as in the same amount of money it would cost to buy them form a baker). An tips and recipes would be greatly appreciated!
Congratulations on your wedding!
If you are doing your own may I recomend that you make chocolate cupcakes and you can add the frosting in any color. Chocolate is ususally more moist and decadent IMO.
I make all my desserts from scratch. Here is a couple of recipes. Try them out in a small amount before you make a huge batch.
Good luck!
Chocolate cupcakes:
2 cups all-purpose flour
1 3/4 cups sugar
1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shortening
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Make the cake mix by combining the flour, sugar, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Using an electric mixer or a food processor, blend in the shortening until no lumps remain. (Using the mixer on this makes a dusty cocoa mess, so I prefer the food processor!) This is the dry cake mix part, and you can store it in an air-tight container for several months.
Finish making the cake by adding the water, oil, and eggs to the cake mix in a large bowl. Mix on low speed until moistened, and then beat on medium for about 2 minutes. Pour batter into greased and floured pans (one 9×13-inch pan, two 9-inch round cake pans, or cupcakes) and bake at 350 degrees for about 30 minutes or until cookeed properly.
Vanilla cupcakes:
http://www.joyofbaking.com/VanillaCupcakes.html
I like the recipe above.
And finally frosting is quite simple. Mix "\:
1 cup white sugar 1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice
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