Pretty cupcakes all in a tier

Last Friday had me slaving in the kitchen for more than 6 hours. But you know what? It was all worth it - every single second of it. The above photo says it all.

Every cupcake was made with love. All 162 of it. haha yes yes the number sounds odd but heh, it's just the number of cupcakes I could manage.

You know what? I'm really glad it went well - the entire wedding, Dom and Daph's wedding which took place on Saturday (May 19). Both of them are two people from ministry whom I love and cherish and I was really excited when Daph tasked me to this wedding cupcake project. Really wanted to do something special for her wedding and am happy to be able to contribute to her big day. Thank God for that and thank God for both of them. They're truly a match made in heaven. Those of you who know them would definitely know what I mean! Congratulations you two - have a blessed and blissful marriage!

Anyway, the cupcake tier was a simple one and I honestly didn't expect it to turn out so well. Here's how it looks like up close:



They're not meant to be big, just sweet and handy. Daph and I sourced for the decorations and check out the cute sprinkles. Lovely aren't they? Got them from Phoon Huat.

Vanilla cupcakes made with love - it can't get any better than that. I heard from Flo that they were well received. Am just relieved I didn't screw it up. Fr. William Goh came up to me in person to tell me he really liked my cupcakes! :)

I guess nothing much can go wrong if you have the right recipe and helpful hands - yes yes, Dot, I really want to thank you so much for your assistance. This babe helped me carry lots of heavy flour, eggs and sugar and she is a joy to work with. I couldn't have asked for a better assistant! :)



Me and Dot posing with the cupcake tier (which by the way, hasn't been replenished in this photo. haha). Love ya girl!

Oh, and thanks Joel, for making the tier - it looked really good.



Yes, that's Joel in pink, with me and Dot.

Phew, my first wedding cupcake tier and I dare say it was a challenge but a fulfilling one and I'm glad I took it up. Thank God! If you're wondering about the recipe, it's the one used by the famous Magnolia Bakery in the States. Have posted the recipe here as well.

Speaking of which, I have to give it to Daph. I've never met a bride as meticulous as her. She wanted a pink theme and made sure the decor matched the entire feel of the wedding right down to the minute details.

Maybe you'll understand when you see this:



Pink cones! Aren't they beautiful? I think they are uber sweet and irresistible. You can't get the pink paper anywhere mind you. It was designed especially for her wedding. Dot (she's also a talented freelance designer) did it, together with the wedding invitations and wedding mass booklet. Daph wanted the cones to be filled with those sugar coated peanuts:



I happen to think that it's a brilliant idea. It made the wedding really special. I mean, who can say they had a cupcake tier and a pink cone tier on their big day? Hats off to Daph and her keen sense of style. She's one amazing woman! Oh and did I mention, beautiful?

Here's a snapshot of the gorgeous bride with some of us Amplify girls...



Everyone looked so sweet in their elegant dresses, especially Daph!

Here's a toast to Dominic and Daphne, the star couple who never fail to put God in the centre always.

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Magnolia Bakery Vanilla Cupcakes
Recipe from More From Magnolia by Allysa Torey

For cupcakes:

1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 and 1/2 cup self rising flour
1 and 1/4 cup all-purpose flour
1 cup milk
1 tsp vanilla extract

For icing:
1 cup unsalted butter, very soft
8 cups powdered sugar, divided
1/2 cup milk
2 tsp vanilla extract

To make cupcakes:
Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

To make icing:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.