This cupcake recipe is made for a large amount of cupcakes. If you expect about 100 people for your wedding you should have enough if you make 3 portions of the cupcake batter below. Cupcake are great for DIY because you can make your cupcakes in advance, place them in the freezer and take them out of the freezer the evening before your wedding.
INGREDIENTS:
¾ cup boiling water
¾ cup unsweetened cooking cocoa powder
6 ounces of soft butter
2 cups of sugar, granulated
1 tsp salt
1 tsp vanilla extract
3 large eggs
2½ cups cake flour
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
PREPARATION:
Preheat oven to 350°F.
Line your cupcake pans with liners if you wish. Cupcake liners can add a real festive touch at a wedding and is also practicle but it's up to you whether you want to use any (silver liners, white liner or colored liners are available in most shops or online).
Begin by mixing (and whisking) the boiling water and the cocoa. Then cover and set aside.
With a mixer, cream butter, sugar, salt and vanilla extract. Add the eggs, one at a time, and continue mixing until the mass is light and fluffy. Mix flour, baking soda, & baking powder and sift it into the mixture while alternating with the buttermilk.
Finally add the prepared cocoa/water mixture and mix until thoroughly combined.
Scoop the cupcake batter into the cupcake pans and bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before you either decorate with the frosting or before you freeze them.
If you are preparing your cupcakes in advance of your wedding decorate with frosting earliest the day before the wedding.
When the cupcakes are cooled, spread on your frosting.
Good Luck!
xoxo RitzyNina
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