Ruffles Wedding Cake Cupcakes

These elegant cupcakes are inspired by a wedding cake and are perfect for special occasions. The ruffle-like purple fondant and the delicate edible flowers make them a beautiful and delicious treat for weddings and other celebrations.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Purple food coloring gel
• Purple fondant for decorating
• Purple edible roses and calla lilies store-bought or homemade
• Buttercream frosting homemade or store-bought

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a mixing bowl, combine the flour, baking powder, baking soda, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the vegetable oil, buttermilk, eggs, vanilla extract, and almond extract to the butter-sugar mixture

Mix until well combined

Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and well incorporated

Add purple food coloring gel to achieve the desired shade of purple for your cupcakes

Mix until the color is evenly distributed

Fill each cupcake liner about two-thirds full with the cupcake batter

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool completely on a wire rack

Once cooled, frost each cupcake with buttercream frosting

Roll out the purple fondant and use flower-shaped cookie cutters to create roses and calla lilies

Place them on top of the frosted cupcakes

Finally, decorate the cupcakes with edible purple roses and calla lilies as desired

Your Ruffles Wedding Cake Cupcakes with purple roses and calla lilies are ready to impress