Wedding Cupcakes

For the wedding cupcakes, beat the butter with the sugar until fluffy. Gradually beat in the eggs and pour the champagne into the batter.

Preheat the oven to 180 °C convection oven.

Sift the flour with the baking powder. Gradually stir the baking powder-flour mixture into the champagne mixture until a nice batter is formed.

Place a muffin tray on a baking sheet and place a small paper cup in each well. Divide the cupcake mixture among the cups and place in the oven for about 20-25 minutes. Remove the cupcakes from the oven and let them cool completely before you start decorating for the wedding cupcakes.

Divide the Massa Ticino into 3 parts and color them with different food colors (black, pink, one part remains white). Roll out thinly and carefully cut out the bride’s and groom’s wardrobe from the mass as desired. Fix the decoration with some jam on the wedding cupcakes.

The wedding cupcakes need some crafting skills, but the effort is worth it!

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