It sometimes hard to believe our wedding had come and gone. All that baking! All those cupcakes! There was something for everyone, and it was all delicious. Our cake was a chocolate champagne cake with pink buttercream, and the source was Booze Cakes, which I can’t recommend enough!
For our vegan guests, we had a couple options. The first was lime margarita cupcakes from Vegan Cupcakes Take Over the World. I omitted the tequila in the frosting because it was just too much, but it’s great in the cupcakes, cooked off a bit but still giving it a bite.
We also had vegan lemon raspberry cupcakes, inspired by the lemon gem cupcakes in Vegan with a Vengeance.
For our gluten-free guests, we had strawberry cupcakes with cream cheese frosting. I’ve had a lot of gluten-free baking in my time, and no one does it better than Joy the Baker.
Finally, our favourite: Guinness and Bailey’s Irish Cream cupcakes from Annie’s Eats! You start by adding Guinness to the chocolate cupcake batter. Bake ’em, hollow out the tops, and add a little scoop of ganache filling made with Bailey’s. Top them with Bailey’s buttercream frosting and WOW. I’ve also a full cake with this recipe, and it’s amazing!