June is one of the most popular months for weddings and what better way to celebrate such a special day than with some cupcakes. I’ll be baking for a few weddings, and I am currently doing some recipe testing. I usually try a new recipe and just hope it will turn out well. But for such a special occasion I want to make sure, everything will turn out perfectly.
This week I chose to make these cardamom white chocolate cupcakes. To me, they look like the perfect treat for a wedding. Complex flavors combined with a delicate and elegant appearance. I like the classic look without a lot of sprinkles and colors.
There will be a cake buffet, and I want the guests to be able to try all the different cakes – because that’s what I like to do. Therefore I opted for bite-size mini cupcakes. Also because these are not on the healthier side, so you might want to do some portion control here. But hey, it’s a celebration so you can also make them as regular sized cupcakes.
What I like most about baking cupcakes is the piping. All you need is a piping bag and some different nozzles, and you can create beautiful looks for your cupcakes. And it’s not as difficult as it seems. I used to watch a lot of youtube tutorials from cupcake queen CupcakeJemma, and then it’s just about practicing. This time I tried two different shapes: a rose-like shape with a closed star nozzle and a blob-like topping with some sprinkles of white chocolate. If you are not familiar with these terms, watch this tutorial. The possibilities are endless – have fun finding your favorite style.
No matter if you are baking for a wedding or any other special occasion. Try these cupcakes and let me know if your guests liked them. If you are looking for other cupcake recipes, try these peanut butter and jelly cupcakes. Or would you rather bake a special celebration cake? How about this pink ombré cake?
Have fun baking!
Love,
Marion
Cardamom and White Chocolate Cupcakes
A pretty and delicious cupcake for any special occasion
Ingredients
- For the cardamom-infused milk:
- 100ml whole milk
- 1 tablespoon cardamom pods, lightly bashed
- For the cupcakes:
- 120g all-purpose flour (type 1050)
- 2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (natron)
- A pinch of salt
- 100g sugar
- 125g soft unsalted butter
- 2 organic free-range eggs
- 1,5 tablespoons cardamom infused milk (see above)
- For the buttercream icing:
- 90g white chocolate + 10g extra for decoration
- 150g soft unsalted butter
- 150g icing sugar
- 1 tablespoon milk
Directions
- Step 1 Preheat the oven to 170°C/375°F and line a muffin tray with paper cases. You can use a 12-hole standard muffin tray or a 24-hole mini muffin tray.
- Step 2 To make the infused milk, place the milk and the cardamom pods in a small saucepan and bring to a boil. Reduce the heat to low and simmer for 2 minutes. Set aside, let cool completely, and strain once it’s cooled.
- Step 3 In a large bowl sift the flour and combine with baking powder, bicarbonate of soda (natron), sugar, and salt.
- Step 4 Add the butter and eggs (both at room temperature) and beat with an electric mixer for 1 minute. Pour in the cardamom-infused milk and whisk for another minute.
- Step 5 Fill the muffin cases two-thirds full with the mixture. I always tend to put too much mixture into the cases which will result in the dough to run over. So stick to the two-thirds rule. If there is any mixture left, set aside for another round of baking.
- Step 6 Bake the cupcakes for 13 minutes if you are making mini-cupcakes or 20 minutes if you are making normal-sized cakes. They are done when they spring back when touched. Let the cupcakes cool for 5 minutes before transferring to a wire rack.
- Step 7 For the buttercream icing, melt the chocolate in a heatproof bowl over a pan of simmering water. Set aside to cool slightly. In the meantime, beat the butter with an electric mixer for 5 minutes until fluffy and pale.
- Step 8 Sift the icing sugar into a large bowl and add to the butter in two stages, beating well between each. Add the milk and beat for another 5 minutes. Finally, add the melted chocolate.
- Step 9 Once the cupcakes are cool, decorate with the buttercream icing using a piping bag. Sprinkle with shaved white chocolate.
Hey! Intrigued by the recipe and am eager to try it! Problem… I am out of cardemom pods but have plenty of ground. I am thinking I can just substitute 1/2-1 tsp of the ground spice (and maybe a punch of nutmeg). Is there some special quality of the whole spice that makes this not work?
Thanks!! Grace
Hi Grace, although I have not tried it with ground cardamom I am pretty sure it will work as well. I’d start with 1/2 tsp and check how strong the flavor of the milk turns out. You want it to be subtle. Have fun baking and let me know how they turned out! Love, Marion
I tried it this evening and Yes, the 1/2 tsp was fine! Subtle, delicate in flavor. Lovely texture as well!
That‘s awesome! Keep baking!