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Wedding Dress Cupcakes

These beautiful Wedding Dress Cupcakes are perfect for an engagement party, bridal shower or bachelorette party.. not every bride wants a naughty cake!
Course Dessert
Cuisine Canadian
Prep Time 40 minutes
Cook Time 15 minutes
Decorating Time 30 minutes
Total Time 1 hour 25 minutes
Servings 21 cupcakes
Author Aleta

Ingredients

Cupcakes

  • 6 egg whites
  • 3/4 cup unsalted butter softened
  • 6 tbsp vegetable oil
  • 1 1/2 cups white sugar
  • 2 tsp clear vanilla
  • 1/2 tsp almond extract
  • 1.5 cups buttermilk
  • 3 3/4 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Buttercream

  • 1 1/2 cups unsalted butter soft
  • 1 1/2 tsp clear vanilla
  • 1/4 tsp salt
  • 7 cups icing sugar sifted
  • 1/2 cup heavy cream

Extras

  • white edible beads
  • silver edible beads

Instructions

Equipment Needed

Cupcakes

  • Heat oven to 350°, spray 2 cupcake pans with spray oil and fill each cupcake slot with a paper cupcake liner.
  • Whip egg whites into firm peaks using the stand mixer with the whisk attachment. Scrape the bowl and set aside.
  • Using the paddle attachment, whip the softened butter for 5 minutes, until it has become white. Add the sugar and whip until light and fluffy. Scrape the bowl and add oil, vanilla and almond extract. mix until fully combined.
  • In a separate bowl mix flour, baking powder, baking soda and salt. Mix half into the butter mixture until combined. Mix in half of the buttermilk, the second half of the flour, then the rest of the buttermilk, scraping the bowl in between each addition. Fold in the whipped egg whites.
  • Spoon the cupcake batter evenly amongst the 24 cupcake cups, then bake for 15-18 minutes until a toothpick comes out clean. Transfer to a cooling rack and allow to completly cool to room temperature before decorating.

Buttercream

  • Using the stand mixer with whisk attachment, whip butter for five minutes or until it becomes ultra white and creamy.
  • Add sifted icing sugar, vanilla, heavy cream and salt. Turn machine on medium low, until the buttercream starts to come together, then beat on high for a couple of minutes. Scrape buttercream into a piping bag.

Build the dress

  • Start by covering your baking sheet with brown paper (or paper of your choice) and tape to pan.
  • Line the top with two row of 4 cupcakes, the third row has 2 cupcakes as the waist, the fourth row down 3 cupcakes and the fifth and sixth row each have 4 cupcakes.
  • Fill in the gaps between the cupcakes with buttercream before piping the buttercream onto each cupcake. Pipe from the inside and work your way out with each cupcake.
  • After every cupcake has had buttercream piped on, do an extra layer over the bust area and the bottom four cupcakes.
  • Take an icing spatula to the area between the bust and the waist and level out and area for the bead band.
  • Using tweezers to place the beads, alternate between silver and white beads until you have your bead band. Create the bust and bottom seam by alternating silver and white beads in a line along the edge of the cupcakes. You're all done!

Notes

Tips and Tricks

Here is a list of tips and tricks that I hope will help you while building these beautiful Wedding Dress Cupcakes!
  • It is super important to keep the egg yolk separated from the egg white, because the egg whites will not firm into peaks if there is the slightly whisp of yolk! I know, super annoying. I find the best solution is to add each egg white into its own separate bowl to make sure there is no yolk before dumping it in with the other whites! You don't want one bad egg ruining the rest ;)
  • Sometimes butter can be on the yellow side of life, which just doesn't work when you need white cupcakes. What do you do? You whip it real good! It's actually kind of crazy. Within about five minutes, yellow butter turns into white butter! I am yet to understand the science behind it, all I know is that the longer I whip yellow butter, the whiter it becomes!
  • Going off of the last point, the vanilla that you typically buy from the grocery shelf isn't white, it's brown. You wouldn't think using such a small amount would make a difference but you would be surprised! When making anything white, you should always opt for the clear vanilla to avoid those sad off-white cupcakes or off-white buttercream.
  • Don't decorate those cupcakes until they have cooled completely! How sad would that be if you were all decorated and then suddenly everything was sliding off your cupcakes? The horror! Just wait that extra half an hour to be sure they are nice and cool before piping on that beautiful white buttercream.
  • I'm sure you know how important it is to sift your icing sugar. Well I am here to say it again, sift your stuff! You don't want lumps in your batter or buttercream. Believe me, it's not pleasant!