Bridal Shower Cupcake Cake
Forget going out to eat or ordering takeout every time you crave American food. Try making Bridal Shower Cupcake Cake at home. This recipe serves 63 and costs 65 cents per serving. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 167 calories, 3g of protein, and 5g of fat per serving. 360 people have tried and liked this recipe. Plenty of people really liked this hor d'oeuvre. A mixture of cupcake, food coloring, rib tip, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Simply Sugar and Gluten Free. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so excellent. If you like this recipe, you might also like recipes such as Bridal Shower Wedding Cake, Bridal Shower Cupcakes, and Chocolate Raspberry Cupcakes & A Bridal Shower.
Servings: 63
Preparation duration: 90 minutes
Cooking duration: 50 minutes
Ingredients:
63 mini-cupcake papers
food coloring
1 half-sheet cake board
1 large piping tip - I used Wilton tip 2D
2 pastry bags
Equipment:
Cooking instruction summary:
Make the cake batter and bake 63 mini-cupcakes. My cupcakes were perfect at 13 minutes. I made the cake batter in 3 separate batches because I hadn't doubled or tripled the recipe before and wanted to make sure they baked out properly. Let the cupcakes cool completely.While the cupcakes are cooling, make the frosting. I left most of the frosting white and colored just enough for the three cupcakes in the center. (Note: I forgot that when I color this frosting, I always started by coloring part of the heavy cream first and then folding the whipped cream cheese into the colored heavy cream. Otherwise, the frosting gets deflated from over-mixing. So, I botched it and didn't have time to make another batch. My mom ran out to get some white Pilsbury frosting and I colored that. I hated to have white sugar on my gorgeous cake but I had no other choice.)Chill the frosting.Arrange the cooled cupcakes on the cake board in the following pattern from bottom to top: two rows of 8, one row of 7, one row of 6, one row of 5, one row of 4, and one final row of 3 which makes the waistband.For the bodice, 14 cupcakes make up the heart outline starting out the outside of the waistband. Fill in the bodice with the remaining cupcakes. This was the tricky part - getting it to look right. Fill in the empty spots when you frost the cupcakes.Frost the cupcakes using a large tip.
Step by step:
1. Make the cake batter and bake 63 mini-cupcakes. My cupcakes were perfect at 13 minutes. I made the cake batter in 3 separate batches because I hadn't doubled or tripled the recipe before and wanted to make sure they baked out properly.
2. Let the cupcakes cool completely.While the cupcakes are cooling, make the frosting. I left most of the frosting white and colored just enough for the three cupcakes in the center. (Note: I forgot that when I color this frosting, I always started by coloring part of the heavy cream first and then folding the whipped cream cheese into the colored heavy cream. Otherwise, the frosting gets deflated from over-mixing. So, I botched it and didn't have time to make another batch. My mom ran out to get some white Pilsbury frosting and I colored that. I hated to have white sugar on my gorgeous cake but I had no other choice.)Chill the frosting.Arrange the cooled cupcakes on the cake board in the following pattern from bottom to top: two rows of 8, one row of 7, one row of 6, one row of 5, one row of 4, and one final row of 3 which makes the waistband.For the bodice, 14 cupcakes make up the heart outline starting out the outside of the waistband. Fill in the bodice with the remaining cupcakes. This was the tricky part - getting it to look right. Fill in the empty spots when you frost the cupcakes.Frost the cupcakes using a large tip.
Nutrition Information:
covered percent of daily need
