Champagne Cupcakes

Champagne Cupcakes

Ingredients

BakeMark Products Used

Brand Product or Type SKU Link
Westco Extra Rich White Cake Mix 30420
Westco Vanilla Buttercreme Icing RTU 30900
BakeSense White Vanilla Rolled Fondant 52244
Sprinkelina White Twinkle Pearls 92433

Alternate Products Used

Brand Product or Type SKU Link
Westco Twice-as-Moist White Cakes 50470

Directions

MIX

  • Batter: Mix the batter following the directions provided on the bag of Westco Extra Rich White Cake Mix for a small batch.
  • Champagne Syrup: Bring 2 LB of hot water, 2 LB of Champagne and 1 Lb granulated sugar to a boil for 2 to 5 minutes until the sugar is fully dissolve and the mixture becomes syrupy. Let the syrup cool down.

MAKE-UP

Deposit 2 oz. of batter into paper lined cupcake pans.

BAKE

Bake at 325-360°F for approx. 15-20 minutes. Let the cupcakes cool down completely.

FINISH

  • Once the cupcakes are cold, trim their tops and drizzle them with the Champagne syrup (see recipe above).
  • Using a piping bag with a large round tip, ice the cupcakes with Westco Vanilla Buttercrème Icing RTU. Spray the buttercrème with pure Champagne (nor the syrup).
  • Garnish with gold sanding sugar, various sizes of balls made using BakeSense Vanilla White Rolled Fondant, Sprinkelina White Twinkle Pearls and gold sugar pearls.