Exquisite Mini Wedding Cupcakes with Vanilla Bean Buttercream

Method

1. Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Line two 24-hole mini muffin tins with high-quality white paper cases.

2. In a large bowl or stand mixer, beat the 225g of softened butter and caster sugar together for at least 5 minutes until the mixture is pale and noticeably fluffy.

3. Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling.

4. Gently fold in the remaining self-raising flour, baking powder, and 1 teaspoon of vanilla bean paste using a large metal spoon. Add the milk to achieve a 'dropping consistency'.

5. Carefully spoon the batter into the cases, filling each about two-thirds full. Bake for 12-15 minutes until the sponges are golden and spring back when lightly touched.

6. Transfer to a wire rack to cool completely. For the buttercream, beat the 250g of extra-soft butter for 5 minutes until almost white. Gradually add the triple-sifted icing sugar, the remaining vanilla bean paste, and the double cream.

7. Beat the icing on high speed for another 3-4 minutes until it reaches a silk-like texture. Fit a piping bag with a small closed-star nozzle (such as a 2D or 1M) and pipe a neat swirl onto each cooled cupcake.

8. Finish each cupcake with a single edible pearl or a light dusting of lustre spray for a professional wedding aesthetic.

Notes

Questions