Toss between cookies or cupcakes

Joined Jan 27, 2010
Hi everyone!

I will be getting married in August and we still don't know what to give for our wedding favors. I am thinking of just baking some cookies or cupcakes. But I still can't decide which one? Which one do you think is best for a wedding favor? If I am going to bake a cupcake, I don't have a very good recipe for that though. Most of the time I just use the premixed cupcakes. Would you be able to recommend a site or a very good recipe which we can use to bake for our wedding favors?
Joined Aug 24, 2012
Hello sorry for replying very late but this might help you anyway ^_^

This is a beautiful cookie recipe from my idol, Sugarbelle:

Perfect Sugar Cookie

Yield: 2 1/2 dozen medium-sized cookies

  • 227 grams unsalted butter
  • 175 grams confectioner’s {icing} sugar
  • 1 egg {room temperature}
  • 1.5-3 teaspoons extract or emulsion {any flavor}
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 400-425 grams all-purpose flour
  1. Cream together butter and sugar.
  2. Add eggs and extract and mix well.
  3. Sift together flour, baking powder, and salt, add to wet mixture little by little until well incorporated.
  4. Roll and cut cookies into desired shapes, dusting with flour as necessary.
  5. Bake cookies at 200 celcius for 7-8 minutes until tops are appear dry rather than shiny. Do not brown.
If you want a moist vanilla cupcake recipe with a smooth, round top from my other idol The Squishy Monster:


For the Cake:
  • 1½ c Cake Flour
  • 2 ts Baking Powder
  • ¼ ts fine Salt
  • 2 Egg Whites + ⅛ ts Cream of Tartar + Pinch of Salt
  • ¾ c Sugar
  • 6 tb Butter
  • ½ c room temperature Milk
  • 2 ts Vanilla or a scraped Vanilla Bean

  1. Assemble your dry ingredients and sift together.
  2. In a separate bowl, begin whisking your whites. When they get frothy, sprinkle in your Cream of Tartar and Salt. You want to achieve stiff peaks.
  3. In your third bowl, beat your Sugar and Butter together (for at least 5 minutes).
  4. Tip in your Vanilla.
  5. Begin to slowly add your dry ingredients in separate additions.
  6. Alternate with your milk but you want to start and end with your flour mixture.
  7. Don’t over beat or over fill and bake at 350. Mine took 17 minutes but everyone’s oven is different. *Don’t overbake.* You want the centers to spring back when you press your fingers lightly on top and they will have a slight, not loose jiggle.

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