I am doing cupcakes for an upcoming wedding. I will be doing Red Velvet for the bride and white chocolate for the groom, but ... the groom loves Jelly Belly's. I don't want them on the outside of the cupcakes, but are there any thoughts about a way to use them inside the cupcakes?
I saw one recipe for mini's that was a white chocolate cake recipe (which I was planning to use) and it said to bake for 7-8 minutes, then put 2-3 jelly beans on top and finish baking. The jelly beans would sink down into the middle, but not to the bottom since the cake was already partially baked. I think I'm going to give them a try, but any and all ideas would be greatly appreciated.
I wouldn't know about baking things into cakes, so if it were me, I'd just hide two or three under the peak of the swirl of icing. If you try the method you mentioned, I'd be interested to hear how it works
I wonder if the jelly beans would melt and then harden as they cool, sugar has a tendency to harden after it has been heated up and cooled down.
But the only way to know for sure would be to give it a shot.
Let us know how it goes.
What if you seperate them into flavors, grind them up in a food processor really well and whip them in with the buttercream. Each one can have its own original flavor.
I would like a popcorn one.
Thanks for the thoughts, everyone. I am going to try a few this weekend and I'll let you know how it works. I don't think the bride wants them to show, so I'm not sure what else would work.