I had picked up this large, pretty silver tiered tray earlier in the year and quickly figured that the top was large enough to hold a small wedding cake. The other two tiers could hold matching cupcakes that could easily be eaten and enjoyed, while still leaving a pretty wedding cake for display and of course, to traditionally cut into and smear all over the groom's face.
You can see the cake here.
My biggest dilemma with the cupcakes was the frosting. I love the look of a heavily frosted cupcake, but hate the sickly sweet and heavy taste of it.
After much googling, I found it! And I'm sharing it with you because I have never had such a good frosting before in my life. It pipes beautifully, looks fluffly and tastes light and divine.
It's an interesting recipe and has a slight learning curve, but stick with it because you NEED this recipe!
I was also happy to discover the recipe came from a couple of Utah gals (who live elsewhere now) and who have even been on my favorite morning lifestyle show, Studio 5!
Please visit My Best BItes for Light & Fluffly Frosting, Chocolate Light & Fluffy Frosting (it's also really good) and many other great recipes.
They have entered a cook-off contest with Better Homes and Garden and would appreciate your vote. You can read about it here.
Ok, so for the 'rest' of the story... I made TOO many cupcakes! I was nervous I wouldn't have enough and in the end had about 200 left. What the heck was I going to do with 200 cupcakes that cannot be frozen?
My 14-year-old daughter, Savannah, to the rescue. Along with a friend, she door-ditched the entire neighborhood with plates of blue & yellow cupcakes. In the end, I had 6...yes, count them, SIX left. Which of course, we gobbled up.
Here's a few shots of the happy day.