Wedding Cake Cupcakes




215g flour

1 1/2 tsp baking powder

132g sugar

187ml milk

65ml oil

60g butter

1tbsp yogurt

1 egg

1/2 tsp vanilla extract

White Sugar flowers

White Sugar pearls


Cheesecake layers


500g Philadelphia cream cheese (not the spreadable one)

400ml sweetened condensed milk

5 tsp gelatin powder

4 tbsp water


White Mirror Glaze


200 grams sweetened condensed milk

300 grams granulated sugar

150 grams water

350 grams white chocolate chips

19 grams gelatin (+ 1/2 cup water to bloom)

1 tsp vanilla


Makes 12

Level: Easy Peasy

Cheesecake layers


Spray a rectangle baking tray (L:30cm x W:20cm D:5cm) with cooking oil and line with baking paper. Set aside.


Microwave sweetened condensed milks for 1 min and add to a large mixing bowl.


Bloom gelatin with 1/2 cup of water and set aside for 5 minutes. Microwave for 10 seconds. Add to warm sweetened condensed milk. Set aside


Add cream cheese to a large mixing bowl mix using a hand mixer until smooth. Add milk/gelatin mixture and vanilla and mix until smooth.


Add mixture to pre-prepare baking tray and smoothen out using a large spatula or cake scrape. Cover with plastic wrap and chill for 2-3 hours or overnight.


You’ll need 3 different sized round cookie cutters to make the three layers. The biggest should be the size of the top of your cupcakes, the middle a little smaller and the top smaller than that. Once you have all your shapes cut out, set aside on a flat tray, cover with plastic wrap until you’re ready to cover them with the mirror glaze.




Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners. 


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


Next, add milk, egg, yogurt, oil and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). 


Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack.


Mirror Glaze


Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.


Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.


Add bloomed gelatine and stir until dissolved.


Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture.


Pour mixture through a sieve to remove any remaining lumps.


Allow glaze to cool to 33C before pouring.


To finish off your cupcakes, stack the three sized cheesecake discs on top of each other and set them on a wire rack. Pour mirror glaze on top and allow them to set for 10-20 min before carefully placing them on top of your cupcakes.


Add sugar flour on top and decorate the base with sugar pearls.






STORAGE: store in an airtight container for up to 2 days (refrigerated).


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.


MIRROR GLAZE: You don’t want to skip any steps when making this recipe. Make sure everything is measured exact.




Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

Candy thermometer

X3 different sized round cookie cutters


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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


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