CUPCAKE
THE CUPCAKE THAT SCREAMS PARTY!
Food+styling by Paul Lowe Photography by Frances Janisch
Champagne Cupcakes
The champagne gives both the cake and frosting a
sweet taste.
MAKES 12
Cupcake:
1⁄ 2 cup salted butter, soft
1 cup sugar
2 eggs
11⁄ 2 cups plain flour
1 teaspoon baking powder
seeds from 1⁄ 2 vanilla pod
1⁄ 2 cup crème fraîche
1⁄ 2 cup champagne or sparkling wine
Frosting:
2 sticks butter, soft
11⁄ 2 cups confectioners’ sugar
1 cup champagne or sparking wine
1. Preheat oven to 350°F. 2. Beat butter and sugar
until light and airy. 3. Add eggs, 1 at a time. 4. Add
flour, baking powder, and vanilla and mix well. 5. Add
crème fraîche and champagne and mix until smooth.
6. Pour into silver-lined cups and bake until set, about
12–15 minutes. 7. Let cool on a wire rack. 8. Stir
together the ingredients for the frosting. 9. Frost the
cupcakes and decorate with silver dragées. Or a giant
glitter champagne bottle!
