These are Champagne Cupcakes which I made for a New Years party but these would be perfect for a wedding as well. There is champagne in the batter and then after they were baked, I brushed champagne on top. Champagne was also added to the buttercream. They are pure white through and through! I added edible glitter and silver dragees for a celebratory feel. These have become my new favorite. They are so light because of the egg whites (instead of whole eggs in the "classic vanilla") and the slight (very slight) acidic touch of the champagne added to the sweetness is an added surprise. Fondant accents: Clock strikes 12, hat, blower, a few squiggles, edible glitter and some silver dragees.....
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