Champagne Bottle Cupcake How-To
Pop the cork with these simple Champagne Bucket Cupcakes. Novelty bottles and candy ice do all the work.
Bake cupcakes in the metallic silver liners and let cool. Ice the cupcakes with buttercream and refrigerate. On a surface covered lightly with powdered sugar, roll fondant 1/8 inch thick. Use the craft knife to cut out small triangles. Brush a dab of water at the bottom of the triangle and wrap around the champagne bottles at the bottom to mimic a napkin. Remove cupcakes from fridge and insert champagne bottles. Sprinkle with rock sugar. Place a few nuggets of sugar by hand if necessary.