Here Comes the Bride Red Velvet Cupcakes (with vanilla buttercream frosting)

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That's SO Jenn bridal red velvet cupcakes

True love is undeniable. Some things are meant to be.

Kind of like red velvet cake and vanilla buttercream frosting.

I now pronounce you, the most loved dessert. May you live happily ever after. Preferably not on my hips.

If I was going to get

a recipe for this southern staple from anybody, it was going to be the one and only Paula Deen. I’m so glad I did. The steps were easy to follow and the cake was insanely delicate and moist, even days after sneaking a few home from my future sister-in-law’s bridal shower. It was like eating a beautiful crimson cloud. And when paired with the frosting. Omigawd. Incredible.

To make these even more bridal shower-esque, I sprinkled them with white non-peril sprinkles and formed them on a cake board into the shape of a dress. I left two cupcakes in the center to create a belt, and coated them in purple sparkly cupcake gems to match her wedding colors.

Here comes the…cupcakes!

Ingredients:

Recipe courtesy of Paula Dean

Makes 24 cupcakes

For cupcakes:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Vanilla buttercream frosting (get recipe here)

For bride:

White non peril sprinkles

Cupcake gem sprinkles in the bride’s wedding color

White melting chocolate

Luster dust

Vanilla extract or lemon juice

You will also need:

1 cake board

Gem shaped chocolate mold

Food paintbrushes

Instructions:

Preheat the oven to 350° and line muffin pans with cupcake papers. In a medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.

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In the bowl of your mixer, gently beat together oil and vinegar,

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Vanilla,

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Buttermilk,

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Eggs,

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And food coloring.

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Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

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Divide the batter evenly among the cupcake tins about 2/3 filled.

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Bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before topping with vanilla buttercream frosting.

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To form cupcakes into a bridal gown, add white non-peril sprinkles to all, but two cupcakes. Cover the remaining two in sprinkles that match the wedding colors. Spread cupcakes out on a large cake board into the shape of a dress.

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Make white chocolate gemstones and paint them with luster dust (I used silver, pink and teal). Form a necklace at the top of the board.

That's SO Jenn edible gemstone necklace

Eat and enjoy with the bride-to-be!

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