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.
I have made these a number of times and I absolutely ADORE this recipe! One change I have made was using 1/2 cake flour and 1/2 all-purpose flour. It makes them less dense and a little more fluffy. I am actually going to try using this recipe as a base for Red Bull Cupcakes this weekend (at a friend’s request). Just substitute the champagne with Red Bull. Fingers crossed it turns out ok! :) Thank you again for such a great recipe!
These are seriously spectacular! Well done :)
These were ok. Not the best. The cake is VERY dense, so it’s quite heavy.
I’ve decided to make these for my 21st birthday party on Saturday. :)
Each will be decorated and I would love to post some pictures to you if they work out properly.
We made these today and the end result was more like a sweet dinner roll. It tasted almost exactly like the Hawaiian bread sold in Supermarkets. I don’t know what could have gone wrong as we followed the directions to a T, and used a sweet champagne. The end result was good, we just had them with dinner instead of after.
I can’t wait to try these out. Thank you!
OMG! I have to email this to myself to print later.
I made this today and wow is it awesome!! I scoured the internet for an amazing recipe and when I saw all the reviews on yours I went for it! way to bring it home with this recipe!
This looks amazing- I’m going to be testing these out in the near future and hopefully making these for my English wedding on new years day 2011!
Hi and thanks for posting this. This helped with a lot of problems that I had.