The
Green Fountain Inn in Waupaca has a bakery right on premise to make your wedding cake using their very own butter cream frosting. For your honeymoon, consider the
St. Croix River Inn nestled on the bluffs of the St. Croix River in Osceola with fireplaces in each suite and breakfast delivered to your room. Here's their Centennial Cupcakes recipe created to mark the inn's 100th anniversary in 2008.
St. Croix River Inn
Centennial Cupcakes
1� cups self-rising flour
1� cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup milk
1 tsp vanilla extract
Frosting
� stick unsalted butter, room temperature
4 oz. plain cream cheese
4 oz. tiramisu mascarpone cheese
2 cups sifted powdered sugar
1 tsp vanilla
cinnamon-sugar mixture (1 part cinnamon to 3 parts sugar)
Preheat oven to 350�F. Line muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour mixture in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about � full. Bake for 20 - 25 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
For the frosting: Beat butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese. Beat until combined. Add the sifted powdered sugar and
vanilla. Beat until smooth. Add mascarpone cheese. Gently mix until blended. Spread frosting on cupcake and sprinkle with cinnamon-sugar mixture.
Yield: 2 dozen