In our quest to save money we have decided to bake our own “wedding cake” or in this case a cupcake tower “cake.” Friends and family have called us totally crazy for undertaking this. However, I think we can pull it off. We are a pretty crafty and capable pair … or that’s what I keep telling myself. We decided to make red velvet cupcakes with cream cheese frosting for the wedding. We’ve, of course, taken on a few batch runs since the decision: We’ve tested cake mixes, piping tips and frosting. However, the last test run we did for a charity bake sale was our most successful!
To prepare for this DIY job we bought the following supplies on Amazon:
– Wilton 418-1704 Icing Tip Set, X-Large ($6)
– 7 Tier Round Acrylic Cupcake Maypole Stand MPR9022 -holds 100 cupcakes ($79.95)
– Filigree Little Vine Lace Laser Cute Cupcake Wrapper Liner ($11 for 100)
– Wilton Disposable 16 Inch Decorating Bags ($6 for 12)
We used the following ingredients for our most recent test run, which yield 24 cupcakes. We are just going to multiply this recipe by five for the big day!
– 1 Box of Betty Crocker Red Velvet Cake Mix (the best!)
– 2 packs of Philadelphia Cream Cheese
– 2 cups of powdered sugar
– 1 stick of butter
First we made the red velvet cupcakes from the directions on the box. It was super simple and straightforward. Then we prepared the frosting by mixing the cream cheese, powdered sugar and butter all together until smooth.
After letting the cupcakes cool for a while we scooped the frosting in the disposable piping bags. Using the 2D tip from the Wilton icing tip set we created a rose like swirl on top. It’s actually really easy. YouTube was a fabulous teacher to learn how to pipe frosting — the video below will make you a frosting pro in no time!
Below are my cupcakes. What do you think??
Lastly, we wanted to try out the filigree cupcake wrapper to see how they would look for the wedding. They are actually really cute. Just be sure to drop the cupcakes in the filigree wrap after they are frosted. Otherwise, it is pretty hard to frost them.
It only took about an hour, not including bake time, to make 24 of these bad boys. It was a really fun and tasty activity (it’s hard not to lick the spoon!) for my fiance and I to do together. Our plan is to make these the day before our wedding and refrigerate them for the wedding day. We are staying at our home the night before the wedding since the venue is just 20 minutes from our house so we have a bit more flexibility when it comes to wedding prep.
If DIY dessert for your wedding is out of the question I’d still highly recommend trying these cupcakes out for another event. They are so pretty and easy!