Quick & Easy

Wedding bells

These simple, yet stunning wedding cupcakes are a perfect treat for a special day.
wedding bells
8 Item
1H 45M



1.Preheat oven to 150°C/300°F. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, sugar and eggs in small bowl with electric mixer until combined; transfer mixture to medium bowl. Stir in marmalade and fruit, then sifted dry ingredients and sherry. Drop 1/3 cups of mixture into paper cases.
3.Bake about 1¼ hours. Brush cakes with extra sherry. Cover pan with foil; cool cakes in pan overnight.
4.Brush cake tops with jam. Roll icing between sheets of baking (parchment) paper until 1cm (½ inch) thick. Using cutter, cut 8cm rounds from the icing. Cut 4cm bell shape from the centre of each round. Position rounds on cake tops. Fill the bell shapes with a single layer of silver cachous.

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