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| It's a cupcake. With booze in it. What's not to love? |
Valentine's Day. Cue the twittering birds and soft music flowing from tiny harps! This, the Day of Love, evokes visions of heart-shaped chocolate boxes, bouquets of red roses, and romance. For me, it is simply a glass of bubbly and a special dessert shared with my sweetie.
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| What's a cupcake without sprinkles? It's nothing. It's dead to me. |
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| Tart Little Dollop is my middle name. |
These romantic, Champagne Cupcakes combine a crisp, refreshing sparkler with a sweet, vanilla cupcake with champagne buttercream. There is a surprise inside, too – a tart little dollop of raspberry filling.
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| Cut a wedge out of the middle, put a wee bit o' jam in there, then squish the lid back on. Once you put the frosting on, it holds the lid in place. |
For the bubbles, I chose The Bub, from
Haywire Winery in Summerland, BC. The Bub is a Traditional Method sparkler made from chardonnay and pinot noir. It's fresh and crisp and not too sweet – making it the perfect ingredient for these champagne cupcakes.
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| Any time is the perfect time for Bubbles! |
I hope you try my Bubcakes and share them with your love, maybe with a little glass of The Bub. Happy Valentine's Day!
Click through for the recipe and instructions.
