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.
Blooming Champagne Cupcakes
- Total Time: 35 minutes
- Yield: 20 cupcakes 1x
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
- 250g (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)
- 250g (2 cups) all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 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.
- 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?
The notes specify using only flowers that are safe for consumption and 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?
The recipe uses 250 ml of sparkling wine for its bubbles, which add lightness to the batter alongside 2 tsp of baking powder. The article calls the result “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?
The notes say the cupcakes can be stored in an airtight container for up to 3 days. For the best appearance, apply the fresh edible flowers close to serving time, as they wilt quickly once placed on the frosted surface.
These are absolutely gorgeous. What an elegant flavor. Perfect for Mother’s Day!