More Bachelorette Cupcakes

This fun little job was care of one of my newest friends - a fellow bridesmaid at a wedding that I was part of about a month ago. I did the cupcakes for the bachelorette party that we organised together, and then she asked me to do them for her sister's bachelorette party.

We sat down and talked about flavours and cakes, and decided that there needed to be a gluten free option. So, we decided on one batch of gluten free chocolate (of which half were mint, the other half with marshmallow) and one batch of vanilla lemon meringue. 30 cupcakes in total.

What made this job particularly challenging was the fact that I also had a wedding cake to for the same date. So, needless to say, I did the baking of the cakes in advance!

Now, when I make the lemon meringue cupcakes, I always fill the middle with lemon curd. Usually, I'd use the bought stuff (because, let's face it, it's easier!), however, this time, I had forgotten to buy some (but had remembered to buy 30 odd eggs and about 5 kgs of butter!!). The up-side to having a lot of extra eggs and butter means that I could make lemon curd!

The recipe that I have for lemon curd is super easy and doesn't require a lot of time. In fact, you can have a look at it here.

Lemon curd - delicious AND easy!

Basically, you chuck eggs and sugar in a saucepan and mix them til they're combined. Then add butter and lemon juice. Heat over low heat and stir til thick (which, I've recently learned, means that it'll coat the back of a spoon...don't wait for it to get super thick in the saucepan or you'll wreck it!)

Anyway, moving along, so I baked a couple of days in advance. And to go back to the lemon curd, I put it in when the cupcakes were freshly baked. If you wait til the next day, the tops go all sticky and it's a MESS of epic proportions. And if you're like me, you'll get frustrated and swear...and probably have to start again!

So, the day after I baked the cupcakes (Friday), I frosted and decorated them. Here they are!

Lemon curd, with glitter and heart

Gluten free choc with marshmallow and heart

Choc mint rose with gold sprinkles

All in all, while this took a few days, it wasn't much time in total. The marshmallow I had to make the day that I decorated them (because it pipes best the day that it's made) and the mint I had already made a little while ago, but was still good to go (buttercream lasts almost forever in the fridge - it's butter and sugar after all!!)