FOOD

Wedding Cake Cupcakes

Skip the wedding cake for these vanilla cupcakes topped with cheesecake and white chocolate mirror glaze.

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FOOD

Wedding Cake Cupcakes

Skip the wedding cake for these vanilla cupcakes topped with cheesecake and white chocolate mirror glaze.

Ingredients

Wedding Cake Cupcakes

  • 215 grams flour
  • 1 1/2 teaspoon baking powder
  • 132 grams sugar
  • 187 milliliters milk
  • 65 milliliters oil
  • 60 grams butter
  • 1 tablespoon yogurt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • White Sugar flowers
  • White Sugar pearls

Cheesecake Layers

  • 500 grams Philadelphia cream cheese (not the spreadable one)
  • 400 milliliters sweetened condensed milk
  • 5 teaspoons gelatin powder
  • 4 tablespoons water

White Mirror Glaze

  • 200 grams sweetened condensed milk
  • 300 grams granulated sugar
  • 150 grams water
  • 350 grams white chocolate chips
  • 19 grams gelatin (+ 1/2 cup water to bloom)
  • 1 teaspoon vanilla

Steps

Wedding Cake Cupcakes

  1. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan-forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  3. Add the softened butter and let it mix until it resembles a fine sand-like texture.
  4. Next, add milk, egg, yogurt, oil and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  6. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  7. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack.
  8. Stack the three sized cheesecake discs on top of each other and set them on a wire rack.
  9. Pour mirror glaze on top and allow them to set for 10-20 min before carefully placing them on top of your cupcakes.
  10. Add sugar-flour on top and decorate the base with sugar pearls.

Cheesecake Layers

  1. Spray a rectangle baking tray (L:30 centimeters x W:20 centimeters D:5 centimeters) with cooking oil and line with baking paper. Set aside.
  2. Microwave sweetened condensed milks for 1 min and add to a large mixing bowl.
  3. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes. Microwave for 10 seconds. Add to warm sweetened condensed milk. Set aside
  4. Add cream cheese to a large mixing bowl mix using a hand mixer until smooth. Add milk/gelatin mixture and vanilla and mix until smooth.
  5. Add mixture to pre-prepare baking tray and smoothen out using a large spatula or cake scrape. Cover with plastic wrap and chill for 2-3 hours or overnight.
  6. You'll need 3 different sized round cookie cutters to make the three layers. The biggest should be the size of the top of your cupcakes, the middle a little smaller and the top smaller than that.
  7. Once you have all your shapes cut out, set aside on a flat tray, cover with plastic wrap until you're ready to cover them with the mirror glaze.

White Mirror Glaze

  1. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
  2. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.
  3. Add bloomed gelatine and stir until dissolved.
  4. Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture.
  5. Pour mixture through a sieve to remove any remaining lumps.
  6. Allow glaze to cool to 33C before pouring.

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