Weddingbee Blog

I’ve raved many times over about my fabulous cake topper. I was so lucky to find a great option that not only fits our personalities, but also will be a great keepsake after the wedding.

If you’re not having a cake, you can still have toppers! If you’re doing a cupcake tower, you can still have a Goose Grease topper created in your image, but created in perfect proportion to a cupcake, or to the mini tier you’re cutting into.

A great feature of the cupcake toppers is that they sit atop toothpicks, which slide perfectly into the cake. Then, when you’re done using them, you can easily remove the toothpicks and use the toppers as keepsakes.

I chose to display my little bride and groom in the sweetest, most fabulous cupcake that I whipped up… a cherry vanilla cupcake with a simple cherry frosting. A-mazing! Check out the recipe:

Cherry Vanilla Cupcakes
Adapted from Cupcake Bakeshop
22-24 regular cupcakes
350-degree oven

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs
• 2-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• A handful of chopped maraschino cherries
• 1-2 tablespoons of liquid from the maraschino cherries jar

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk, extracts, chopped cherries, and maraschino cherry liquid (add it until you get the desired taste, depending on how much cherry flavor you want). Mix to combine.

Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).

Bake for 22-25 minutes until a cake tester comes out clean.

Note: These cupcakes tend to rise quite a bit and will overflow if you put too much batter in the cupcake paper. Keep it under two-thirds full. They also tend to pull away from the papers as they cool. It should be minimal if the cupcakes were baked enough and shouldn’t be an issue.

Cherry Frosting*
Adapted from Bon Apetit

• 7 tablespoons unsalted butter, room temperature
• 2 cups powdered sugar
• 2 teaspoons almond extract
• 2-3 teaspoons liquid from the maraschino cherry jar (add to taste)

Using electric mixer, beat butter and sugar in another medium bowl until smooth. Beat in the liquids. Spread frosting over cupcakes.

*Please note: you will probably need to double the quantity of frosting if making the full batch of cupcakes per the recipe above. I did not make the full batch of cupcakes and therefore did not need to make additional frosting.