It’s a new year! Time for new cupcakes!!
I was a little curious about how these would turn out, but I’m pleased to say that they…um…ROCK. :)
Yep. The champagne is featured beautifully, but not overpoweringly. The texture is nice and light. And the frosting…well, the frosting may not fit in your New Year’s resolutions, but it’s a unbelievably delicious way to begin the year!
Here’s a toast to another year of great food, and of course, hopefully more great cupcakes!
Champagne Cupcakes With Sweet Champagne Buttercream Frosting
These classy, delicious cupcakes are super easy to make! Detailed recipe and photographs included.
Ingredients
Cupcake Ingredients:
- 2 3/4 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2/3 cup butter
- 1 1/2 cups white sugar
- 3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
- 6 egg whites
Sweet Champagne Buttercream Frosting Ingredients:
- 3 1/4 cups powdered sugar
- 1 cup butter, at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons champagne, at room temperature
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners.
- In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
- In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
To Make The Frosting:
- With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
Notes
Recipe adapted from AllRecipes
Did you make this?Let me know how it turned out in the comments below!
Ali’s Tip:
To thicken the frosting, just add more powdered sugar. To thin it out, you can either add more champagne or a splash of milk.
Ali
These look fantastic. Would you please submit the recipe to my website as I know my readers would love them?
These look amazing, and I will totally be making these for my friend’s wedding.
Looks delicious.
Ali ~ I love to bake and I love champagne. It’s also my last name!!! Must try this recipe tomorrow. Happy 2010! C. Champagne
I wanted to make them too! But went for something else at the end….now I’m starting to regret it!
Oh wow, these look great. I’m a big fan of champagne in all things. Just out of curiosity, what size piping tip did you use?
I used the large star tip (1M) for these ones. (Note that it requires a large coupler!) It’s my favorite — totally classy, versatile, and foolproof! Just requires a little extra frosting. ;)
Nice! I’ve once tried champange and rhubarb cupcakes, yummy, but I missed the champagne taste. Did you get a proper champagne taste?
Hey Tash!
YES! I was pretty skeptical at what the taste would be — too strong, not enough — but I thought these actually had the perfect balance. (And I’m not just saying that!) I would definitely recommend a sweeter vs. a dry champagne though. And yum – rhubarb sounds delicious!!
~A
Wow. Such an interesting idea and it looks like it turned out perfectly. Wonder if sparkling wine would work too…
Hey Michelle! I imagine sparkling wine would be great in these! Let me know if you end up giving it a try. :)
~A
Allison, these cupcakes practically sparkle with cuteness! I will try a batch the next time I have champagne in the house, and I think I’ll finish them with some sparkly decorating sugar, too. Too cute! Happy New Year to you!
OMG, yum!