Sara's Cooking Class: Wedding Cupcakes

About Sara's Cooking Class: Wedding Cupcakes Game

Wedding bells are ringing in Sara's Cooking Class: Wedding Cupcakes! Sara's got a lot of special cupcakes to bake for a big day. You'll make delicious carrot cupcakes with creamy frosting and amazing edible jewels for decoration!

Are you ready to be Sara's top wedding baker? Your task is to craft lovely cupcakes from scratch, complete with fancy frosting. Guide each delicate step to add sparkling jewels and create stunning treats. Your baking skills will truly shine for the big day!

How to Play

Ready for kitchen magic? Your hands hold the power with a mouse click or a finger tap. Point to any food item, pick up tools, and watch creations unfold as Sara guides your every move!

Ingredients:

For Cupcakes:
- 1 pound (lb) of carrots, finely grated
- 3 large eggs at room temperature
- 2 cups of sugar
- 1 and 1/2 cups of vegetable oil
- 1/3 cup of buttermilk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1/2 cup of golden raisins
- 3 cups of all-purpose flour
- 1 teaspoon (tsp) of baking soda
- 2 teaspoons (tsp) of baking powder
- 1 teaspoon (tsp) of salt
- 1 teaspoon (tsp) of ground cinnamon
- 1 teaspoon (tsp) of ground ginger
- 1/8 teaspoon (tsp) of ground cloves

For Frosting:
- 8 ounces (oz) of cream cheese at room temperature
- 4 tablespoons (Tbsp) (1/2 stick) of unsalted butter, at room temperature
- 3/4 cup of powdered sugar
- 1/2 teaspoon (tsp) of pure vanilla extract

For Assembly:
- 3 pounds (Ib) of rolled fondant
- Silver pearl dust
- 84 edible cake jewels

Directions:

Preparing Cupcakes:

1. To get ready, preheat your oven to 325°F and fill a muffin tray with cupcake liners.

2. To make the cake batter, whisk together the grated carrots, eggs, sugar, oil, buttermilk, vanilla bean seeds, and raisins in a large bowl.

3. In another bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground cloves.

4. Stir the flour mixture into the carrot mixture until everything is well combined.

5. Pour the batter into the cupcake liners, dividing it evenly (each should be about 3/4 full).

6. Bake in the preheated oven until a toothpick inserted in the centers of the cupcakes comes out clean (this takes 23-28 minutes). Remember to turn the tray halfway through baking.

7. Let the tray cool on a wire rack for 10 minutes. Then, carefully remove the cupcakes (with their liners) from the tray and let them cool completely.

Making Frosting:

8. To make the frosting, beat the cream cheese and 4 Tbsp of unsalted butter together with 1/4 cup of powdered sugar.

9. Continue to beat while adding the rest of the powdered sugar, 1/4 cup at a time. Add the vanilla extract and beat until the frosting is fluffy (about 5 minutes).

Assembling & Decorating Cupcakes:

10. To assemble a cupcake, spoon 1 teaspoon of frosting onto its top – do not spread it to the edges!

11. Roll out the fondant to 1/2-inch thickness, and use a cutter to make a 2-inch circle. Gently place this fondant circle over the cupcake and frosting, making a soft, pillowy shape.

12. With a knife, carefully cut a 3/4-inch slit (a small cut) in the fondant on top of the cupcake.

13. Form a ring by rolling a small piece of fondant into a cord (like a thin rope) about 1 and 1/2 inches long and 1/16 inches thick.

14. Brush the fondant cord with silver pearl dust and shape it into a horseshoe. Place the curved side of the horseshoe into the slit you cut in the fondant on the cupcake, and let it set (harden) for 10 minutes.

15. Trim any tiny dry tips from the open edges of the ring to create flat edges. Lightly moisten the ring to make it more sparkly, then carefully set an edible cake jewel in place. Let it dry completely.

16. Repeat steps 10-15 for all the remaining cupcakes!

Crafting these gorgeous wedding cupcakes is a truly artistic baking challenge! You'll transform simple ingredients into edible gems, perfect for a grand celebration. Get ready to create a masterpiece that shines!