‘hand-finished wedding stationery (& CUPCAKES) with a touch of love’
We had the Bristol Zoo Gardens summer wedding fayre last weekend showcasing our wedding stationery collections inclusive of luxury wedding invitations, save the dates and thank you cards.
Fleur at PaperLove inc. lovingly made some delicious cupcakes for our visitors to enjoy with a glass of fizz! We received so many compliments (they really were that amazing!) I thought we must share the recipe…
60g unsalted butter, room temperature
150g caster sugar
120ml buttermilk (I used juice of 1 lemon and approx 90ml of whole milk to make up to the 120ml)
180g plain flour, sifted
15g cocoa powder
1 x tube of red food colouring gel
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
1 tsp white or red vinegar
For the icing…
300g icing sugar, sifted
150g unsalted butter, room temperature
1 tsp vanilla extract
1 tbsp milk
1. Preheat the oven to 170°C/325°F/gas mark 3.
2. To make the cake mixture, put the 60g of butter and 150g of sugar into an electric mixer and beat on a medium to high speed until light and fluffy (You can do it by hand too but they cakes seem to turn out much better with an electric mixer or electric whisk). I leave it mixing for a few minutes! Using a high speed, slowly add the egg and beat until everything is well incorporated.
3. Add the cocoa powder, red food colouring gel and vanilla extract to the mixture and mix until evenly combined and coloured.
4. Slowly pour in half of the buttermilk and beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Beat until you have a smooth, even mixture. Turn the mixer down to a low speed and add the bicarbonate of soda and vinegar. Beat until well mixed.
5. Spoon the mixture into the greased cupcake tin (or paper cases if using) until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. To make the buttercream, beat the icing sugar and butter on a medium to slow speed until the mixture comes together and is well mixed. Add the vanilla extract and the milk (depending on the consistency of your buttercream you can add more or less of the milk as you need), and beat until well incorporated. Turn the mixer up to a medium to high speed and continue beating for a few minutes until the buttercream is light and fluffy. Once your cakes are completely cool, top your lovely cupcakes with the buttercream!
Finally decorate and serve…
We made cupids arrows to decorate our cupcakes and represent the PaperLove inc. ‘Cupids Arrow’ wedding stationery collection. The patterned paper hearts used to create our personalised wedding invitations add a really unique and eye-catching touch!
Featuring PaperLove inc. ‘Cupids Arrow’ wedding stationery suite with our ‘Blossom’ watercolour illustration in the ‘Botanical’ colour palette.