wedding cake tasting {small batch recipes}

Hi loves! So this post is a little different than usual. I got some requests for savory recipes on the Facebook page { and I will honor that request soon, I promise }, but first I wanted a fun post to hold us over until the weekend. Today, I am sharing the recipes I made for my last wedding cake tasting! I think these recipes are great because they make a small batch of treats, for whatever occasion you have where you only want a few sweets. I am sharing how to make three different kinds of cupcakes { well, technically four }, small batch of Swiss meringue buttercream, and a reasonable portion of cheesecake cupcakes. Let's get to work!

The bride and groom wanted three kinds of cupcakes, three kinds of cheesecake cupcakes, and a combination for their wedding cake, so this is what I came up with. We had vanilla cupcakes with vanilla frosting, chocolate cupcakes with chocolate frosting, and lemon cupcakes with lemon frosting. We then had strawberry cheesecakes with graham cracker crust, Reese's cheesecakes with a Reese's cup in the bottom, and Oreo cheesecakes with an Oreo cookie in the bottom. Finally, for the wedding cake, the original plan was chocolate cake, chocolate ganache filling, and vanilla buttercream, so I ended up making a cupcake version of that. In the end, we added another tier in the middle and made it vanilla with ganache filling, but since this was decided at the tasting, I didn't have a sample for them to try. 🙂

Making these cute little cupcakes for the super sweet couple was so much fun, and making their actual wedding cake and desserts was a total blast! A stressful, crazy, sugar-covered blast. I would not have traded it for the world. If you're needing a wedding cake and you're looking for someone who is reasonably priced but still makes everything from scratch, precisely to your specifications { vegans welcome! } and is willing to go out of her way to make each and every single cupcake topper and lace wrapper by hand, well... I think I fit the bill. 🙂 I've done birthdays, graduation cakes, and Aggie ring day cakes too, so no occasion is too small! I've got a FROZEN birthday cake coming up next weekend and I'm so excited. I'm probably the most Frozen-obsessed 21 year old like, ever. Can't wait to share pictures with y'all! In the meanwhile, stay sweet! <3

*****

Mini Cheesecake Cups
Yields: 12 cheesecakes
Recipe from Joyful Baker

1 block {8 oz} cream cheese
2 eggs
1 cup white sugar
½ cup sour cream
1 teaspoon vanilla extract
Oreo cookies, Reese's Cups, or graham cracker crumbs + melted butter and strawberry jam

Preheat the oven to 275F { YES, I mean 275! } Line a cupcake pan with either foil cupcake wrappers, or just double up on regular paper wrappers.
If making strawberry cheesecakes, combine about ¼ cup graham cracker crumbs with 2 tablespoon melted butter. Press the mixture in the bottoms of the cupcake liners with the back of a spoon. If making Oreo or Reese's cheesecakes, simply place one cookie or cup in the bottom of each cupcake liner.
In the bowl of a stand mixer { or using a hand-held mixer }, beat the cream cheese until smooth.
Add in the sugar, beat until creamy and incorporated, then beat in the eggs, one at a time.
Add in the vanilla extract and sour cream, and stir to combine.
If making only one kind of cheesecake, go ahead and add in either a handful of crushed Oreos, a handful of chopped Reese's, or a couple generous spoonfuls of strawberry jam to the entire batch. If making multiple kinds, divide the batter into separate bowls, then stir in the mix-ins, crushing up the Oreos or Reese's a bit with a spoon as you stir.
Pour cheesecake batters into their prepared cups, and bake for 25-28 minutes... the strawberry kind needed a little extra time when I made it.
Remove from the oven as soon as they are cooked through, let cool to room temperature, then refrigerate for a minimum of 3 hours but optimally overnight. Top with a dollop of frosting and additional Oreos, Reese's, or pieces of fresh strawberry for garnish.

*****

Dark Chocolate Cupcakes
Yields: 4 cupcakes
Recipe from my Chocolate-Strawberry Cupcakes for Two

6 tablespoon all-purpose flour
6 tablespoon white granulated sugar
3 tablespoon butter, softened
2 tablespoon dark cocoa powder
1 egg
3 tablespoon milk
½ teaspoon vanilla extract
¼ teaspoon baking soda
½ teaspoon baking powder
pinch of salt

Preheat the oven to 350F.
In a medium bowl, whisk together the softened butter and sugar  until smooth and slightly fluffy.
Add in the egg, and beat again until fluffy and well-incorporated.
Whisk in the vanilla and milk, followed by the cocoa, salt, baking powder, and baking soda. Once combined, whisk in the flour and mix until just combined.
Divide the batter evenly between four cupcake liners!
Bake cupcakes for 15-18 minutes, until a toothpick inserted in the center comes out totally clean.
Let the cupcakes cool completely before frosting.

*****

Vanilla { or Lemon } Cupcakes
Yields: 4 cupcakes
Recipe adapted from How Sweet Eats

½ cup flour
½ teaspoon baking powder
4 tablespoon unsalted butter, softened
4 tablespoon white sugar
1 egg
3 tablespoon milk
pinch of salt
1 teaspoon vanilla OR 2-3 tablespoon fresh lemon juice + lemon zest

Preheat oven to 350F, and line a cupcake pan with 4 liners. Set aside.
In a bowl, whisk together the egg and sugar. Whisk in the butter until mixture is creamy and smooth.
Add in the flour, salt, and baking powder, and whisk until combined. Finally, add in the milk and the vanilla or lemon juice and zest. I personally split the batter in half and made two lemon and two vanilla!
Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

*****

Swiss Meringue Buttercream
Yields: generous frosting for 8 cupcakes
Recipe from Martha Stewart

¾ cups white sugar
3 egg whites
pinch of salt
dash of cream of tartar
1 cup (2 sticks) unsalted butter, cut into cubes and at room temp
1 teaspoon vanilla extract, ¼ cup cocoa powder, or juice and zest of 1 lemon

Bring a saucepan filled with about 2 inches of water to a simmer.
Meanwhile, combine sugar, egg whites, and salt in a large heatproof mixing bowl (I usually just use my KitchenAid bowl).
Set bowl over the pot of simmering water, and whisk until whites are warm to the touch and sugar is dissolved, 2-3 minutes. Test by rubbing the syrup between your fingers, if you can’t feel any sugar granules, it’s ready.
Attach the bowl to a stand mixer with the whisk attachment, and beat on low speed until foamy.
Add in the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form, and the mixture is cooled completely.
Reduce speed to medium-low; add butter in a couple of tablespoons at a time, waiting until one is completely incorporated before adding another. If the mixture appears curdled at this point, it’s totally normal! Keep beating and adding butter and it will become smooth again. After all the butter is in, you can flavor your buttercream!
For vanilla buttercream, add in 1 teaspoon vanilla extract.
For chocolate buttercream, add in 1 teaspoon vanilla extract, and ¼ cup sifted cocoa powder.
For lemon buttercream, add in 2-3 teaspoons of lemon juice, plus the freshly grated zest of 1 lemon. I usually skip the vanilla, and I find a couple of drops of yellow food coloring help tell this flavor apart from others!
If desired, split the batch into two or three bowls, and flavor each bowl accordingly with a smaller amount of extract, cocoa, or juice/zest.

*****

For serving, decorate the cooled cupcakes with a Wilton 1m tip and use a generous amount of frosting.

Top with pretty sprinkles and cute cupcake toppers!

If desired, make a simple chocolate ganache with about ½ cup dark chocolate chips and 1-2 tablespoon heavy cream. Melt them together over low heat, then spoon some of this sauce on top of the cupcakes before frosting them.