Here she is on her Dad's arm with her little sister holding her train just as she was about to walk down the aisle, complete with thunder, lightening and rain! The ceremony moved indoors shortly after her arrival.
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| Mr and Mrs S! |
And here is how the cupcakes ended up looking too;
They look OK huh? I was really pleased with how they had been laid out by the catering company.
The Groom's Mum made the top cake for cutting, a traditional fruit cake with a marzipan covering.
So I guess I had better add a cupcake recipe, and there is no better place to start than with the bride's choice!
Chocolate and Peanut Butter Cupcakes
225g unsalted butter
150g plain chocolate, 85% cocoa solids
4 large eggs
225g soft dark brown sugar
3 tbsp cocoa powder
410g can evaporated milk
225g SR flour
1 1/2 tsp bicarbonate of soda
1 bag Hershey's Reese's pieces
Preheat the oven to 170C. Line two 12 hole muffin tins with paper cases.
Melt the butter and chocolate in a bowl over a pan of hot water, or chop the chocolate and place in a bowl in the microwave for 90 seconds.
When the chocolate is melted, beat in the eggs, one at a time, then the sugar. Stir the cocoa into the evaporated milk and add half of it to the chocolate mixture. Sift the flour and bicarbonate and add half to the mixture. Then add the remaining milk and the rest of the flour.
Divide the mixture between the paper cases and add 3 or 4 Reese's pieces to each cupcake. Bake in the centre of the preheated oven for 20-25 mins until springy to the touch. Remove and place the cakes on a wire rack to cool.
Makes 24
Adapted from a recipe in Eat Me
I managed to get 36 cupcakes out of this recipe!
Peanut Butter Icing
70g butter
80g smooth peanut butter
260g icing sugar
25-40ml milk
Make sure the butter is soft. Cream the butter together with the peanut butter until smooth and well combined.
Add the icing sugar (Katie says to do this a third at a time ... but I have to admit I whacked it all in at once, by this point I just wanted it done!) and mix well until it is incorporated with the butters. Add the milk as and when needed if it becomes a bit stiff.
Use more milk to slacken the frosting to the right piping consistency (I used a fair amount).
Fill a piping bag fitted with a large nozzle. Pipe on top of your chosen cupcakes and decorate with shards of peanut brittle.
Makes enough for 12 cupcakes
I stole this recipe from the wonderful Apple and Spice. Thank you Katie!
Salted Peanut Brittle
200g roasted and salted peanuts
200g caster sugar
Add the caster sugar to a frying pan and gently shake to ensure it melts evenly. When it reaches a lovely amber colour add the peanuts and stir to ensure they are all coated in the caramel. Spread onto a baking tray lined with greaseproof paper and leave to set hard.
Once set break into shards and place on top of the cupcakes.
Makes enough to decorate 50 cupcakes
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