I don’t know why we don’t use fresh flowers more in cooking. The effect is so stunning – as though a flock of butterflies descended on your table. Couple that with a light and bubbly lemon cake and you have a recipe for celebration. Be it for spring, Mother’s Day, graduation, or even a wedding, this is a truly special and versatile cupcake that you’ll be glad to have in your repertoire.
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Blooming Champagne Cupcakes
- Total Time: 35 minutes
- Yield: 20 cupcakes
Description
These Blooming Champagne Cupcakes feature a light and bubbly lemon cake topped with stunning edible flowers, perfect for any celebration from Mother’s Day to weddings.
Ingredients
- 2 eggs
- 250 g (1 cup) caster sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 250 ml (1 cup) vegetable oil
- 250 ml (1 cup) sparkling wine (minus 1 sip - to test quality of course)
- 250 g (2 cups) all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 250 g (2 cups) icing sugar
- 60 ml (1/4 cup) sparkling wine
- 2 Tbsp strained lemon juice
- Edible flowers, for decoration
Instructions
- Preheat your oven to 170C/340F/Gas Mark 3 1/2. Line your cupcake tray with paper cases.
- In a large mixing bowl, beat the eggs, caster sugar, vanilla extract, and lemon zest together until the mixture is frothy.
- Add the vegetable oil and sparkling wine to the egg mixture and beat gently for about 30 seconds until well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Fill each cupcake case about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
- To make the icing, mix the icing sugar with the sparkling wine until smooth, then stir in the lemon juice until it drips but is not too runny.
- Gently pour the icing over the top of each cooled cupcake, adding more to the centre as needed so it spreads to the edges, until each top has a solid, even layer.
- Once cooled, decorate the cupcakes with edible flowers for a stunning presentation.
Notes
- Be sure to use only edible flowers that are safe for consumption.
- Organically-grown flowers from your own garden or a reputable source are recommended.
- These cupcakes are perfect for celebrations and can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 13
- Sodium: 50
- Fat: 9
- Carbohydrates: 22
- Fiber: 0
- Protein: 2
- Cholesterol: 20
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Frequently Asked Questions
What type of edible flowers work best on these cupcakes, and where do I source them?
Only use flowers that are safe for consumption — I recommend organically grown ones from your own garden or a reputable source. Common edible varieties include violas, pansies, and borage; avoid flowers from florists or garden centres unless they are explicitly labelled pesticide-free and food-safe.
What does the sparkling wine do in the batter — can I substitute still wine or juice?
I use 250 ml of sparkling wine for its bubbles, which add lightness to the batter alongside 2 tsp of baking powder — the result is “light and bubbly.” Substituting still wine or juice will produce a denser cupcake. A non-alcoholic option would be sparkling water or lemonade.
How long will these cupcakes keep once decorated with flowers?
I store them in an airtight container for up to 3 days. For the best appearance, I apply the fresh edible flowers close to serving time, as they wilt quickly once placed on the cupcakes.
These are absolutely gorgeous. What an elegant flavor. Perfect for Mother’s Day!