Bridal Shower Diamond Ring Cupcakes
I love the pageantry of wedding celebrations, I just enjoy the pinterest-y aspects of it all. So when I was asked to make cupcakes for a bridal shower I was happy to help out. The bride had specifics: my chocolate mochi cake recipe and engagement ring toppers.
I had to think outside of the box for this because even though I own several hundred cookie cutters (it’s true), I didn’t have a ring cutter and wasn’t about to go out and buy one. While I could have cut a template, I had a vision of a more 3D version of a wedding ring. I noticed Michaels craft stores started selling these very inexpensive silicone molds and one of them happened to be a diamond mold. Perfect!
I melted candy melts to make perfect little diamonds, then set about creating the round ring but using two different sized ring cutters. I created a light gray icing, dusted it with a little bit of pearlescent powder, piped some details and placed the diamond just so.
These sweet little cakes should be a nice treat for the guests at the shower who will all come together to celebrate their love for the happy couple!
Bridal Shower Diamond Ring Cupcakes
Ingredients:
you’ll need:
diamond silicone mold
3 oz bright white candy melts
2-inch round cutter
1-1/2-inch cookie cutter
edible pearlescent powder
white icing
chocolate mochi cupcakes (made as cupcakes)
cookie ingredients:
3 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1 cup (2 sticks) unsalted butter
1 cup sugar
1 egg
2 teaspoons vanilla
gray icing ingredients:
2 cups powdered sugar
2 tablespoons unsalted butter, melted
3-4 tablespoons warm water
black food gel dye
Instructions:
Place the white chocolate in a heat-safe bowl and microwave at 15-20 second intervals until melted.
Spoon evenly into the silicone mold, tapping to release excess air bubbles. Place in the freezer to set.
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugar until fluffy.
Add the egg and vanilla, until combined.
Slowly add in the dry ingredients just until the dough comes together.
Split the dough into two and wrap in plastic wrap. Chill until you are ready to use.
Preheat the oven to 350 degrees. Prep baking sheets with silpats or parchment paper.
Roll out the dough to about 1/4 inch thick. Use a round cutter to cut out shapes, then use the smaller cutter to cut out the center of the circle. Transfer onto the prepped baking sheets.
Bake for 10 minutes, let cool on a wire rack.
In a bowl, stir together the powdered sugar, melted butter, and water. Add a teaspoon of water if necessary, to get the right consistency. Use just a toothpick of black food gel dye, stirring together until the icing becomes a light gray.
Carefully dip the cookies into the icing, then let set.
Once the icing has set, lightly brush with pearlescent powder.
Pop the chocolate diamonds out of the mold and place onto the cookies, securing with a dab of white icing.
Use a #2 piping tip to pipe details in white icing.
Once the icing has set, place on top of frosted cupcakes to serve.
