Recently a friend of mine came to me with a request. Friends of her family were moving and it was becoming quite complicated. The man and woman had been together for nearly 15 years, but never married. When applying for Visas they came to realize that the woman would not be allowed to live in the country without a husband. With the Visa deadline quickly approaching, it was off to City Hall for them. Everything had to be done in a week, so it would be a wedding with no frills. But who wants a wedding without a celebration?
This is where I come in.
We figured they needed something a little more. They booked their favourite restaurant in town and plans we all fitting into place. Because the reception/ dinner was being held in a restaurant, they couldn’t cater out for a cake; per the restaurants group dining rules. We decided that cupcake favors would be the perfect surprise at the end of the night.
For the cupcakes, I used the champagne cupcake recipe I have used in the past. This time I used to a regular champagne instead of Rose and it turned out just as well.
For the cupcakes
2 and 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup unsalted butter, at room temperature
1 and 1/2 cups white sugar
3/4 cup champagne
6 egg whites
Preheat oven to 350 degrees.
Line cupcake pans with paper liners.
In a large bowl, cream together butter and sugar until very light and fluffy.
Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form.
Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.
Fill the cupcake liners about 2/3 full.
Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.
For the buttercream frosting
3 and 1/4 cups powdered sugar
1 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
**add a hint of Wilton colouring to make the icing pop
With an electric mixer, beat together sugar and butter.
Mix on low until well blended, and then on medium for another two minutes.
Add vanilla and champagne, beating on medium for another minute.
Pipe onto cooled cupcakes. (I used a Wilton 31 tip to pipe the green icing under the flowers)
The flower petals are pretty time-consuming, but very inexpensive. The number of marshmallows you need will vary on how many cupcakes you make and how big your flowers are going to be.
Start by cutting about 2 cups of mini marshmallows in half diagonally
Chose the colours you want your flowers to be and dip the marshmallows in the sprinkles to coat the cut side of the marshmallows.
Start in the centre and place the cut and sprinkle covered marshmallows in circles until they are the size you want them.
I piped a yellow centre in each flower, but that isn’t necessary.
If you do this, leave aside some of your icing from the initial batch and add a small amount of yellow colouring. I used a Wilton 7 tip to pipe the centres of the flowers.
Each cupcake was placed in a take outbox and placed in front of each guest before the meal began