Homemade yellow cupcakes with cream

Ingredients:

White butter cream

• 2 tbsp. sugar
• 0.5 cups of water
• 4 egg whites
• 450 g butter, chopped and slightly softened
• 1 teaspoon almond extract

Cupcakes

• 1 cup unsalted butter
• 2 tbsp. sugar
• 1 and 1/4 teaspoons vanilla extract
• 4 eggs
• 3 cups sifted cake flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 1 cup of milk

Special equipment

• Edible pearls
• 3-6 glass cake stands, 12 Victorian cake toppers, colorful ribbon for decorating cupcakes, cake flowers, regular or silver paper cupcake liners, several metal muffin tins, a candy thermometer

Preparation:

1. Butter cream:
   
   Place the sugar in a saucepan and pour water down the sides to moisten the sugar and remove any granules. Run your finger down the center, making a cross to soak the sugar. Place a candy thermometer in the saucepan, bring the sugar to a boil over high heat, and continue cooking until soft-ball stage (112°C).
2. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Mix on low speed until the syrup is ready. When the syrup reaches the soft-ball stage, turn the mixer to high and slowly pour the syrup down the side of the bowl. Beat until cool. When the mixture has cooled slightly but is still warm, begin adding the butter, a few pieces at a time, until you have a smooth, fluffy cream. Stir in the almond extract. Use the cream immediately or cover and refrigerate. Bring the cream to room temperature before using..
3. Cupcakes:
   
   In the bowl of a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy. Add the sugar and continue beating. Gradually add the vanilla and eggs and mix well. Sift the dry ingredients together; then fold into the butter mixture, alternating with the milk.
4. Preheat oven to 350°F (175°C). Spoon the batter into paper cupcake liners placed in metal pans, filling them three-quarters full. Bake until golden brown, about 20–25 minutes. Let cool. At this point, the cupcakes can be frozen. Frost the tops of the cooled cupcakes with buttercream. Decorate each with a few edible pearls.
5. Tie wedding cake charms (pendants) to the ends of the ribbons. Place several cupcakes on the largest cake stand, leaving the center empty for the base of the next stand. Place a few charms under some of the cupcakes, allowing the ribbons to hang over the edge of the stand. Place the next cake stand in the center and repeat. Assemble the desired number of tiers. Decorate the top with flowers, if using.