champagne cupcakes with sweet champagne buttercream frosting
January 1st, 2010
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 Recipe
(Cupcake recipe adapted from AllRecipes)
Ingredients:
Champagne 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
Method:
To Make The Cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. (This recipe yielded about 20 for me.)
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.
(**I had to nearly double this recipe to have enough to frost all of the cupcakes as pictured above. If you’re doing a “flatter” frosting style, this recipe should be enough to cover all of the cupcakes!**)
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 made these earlier today iwth Renault Blueberry Champagne…YUM! I’m thnking about having my wedding cake made withth is recipe…
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ali Reply:
August 4th, 2011 at 8:09 am
Oooh – blueberry champagne sounds amazing! So glad you enjoyed them! :)
~A
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Look lovely! I plan to try this weekend. Why use AP flour? I use cake flour in almost all of my recipes….
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Do you think I could make this as a cake? I would love to do it for an upcoming wedding. Do I have to adapt the time? and oven temp?
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I made these cupcakes for a bridal shower. I used prosecco with a peach jam reduced with grand gala filling. They were our own Bellini cupcakes and taste wonderful!
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This sounds like a great recipe and I am going to try it with Strawberry Champagne! I hope it turns out well! Happy New Year!!
~Fran
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This has to be my favorite cupcake recipe ever. These cupcakes and the frosting were amazing. I made them for New Year’s, and I spiced them up with a sabayon filling. Additionally, I made a mimosa variety with an orange cream cheese frosting. You can read about it here. http://mymesstheirkitchen.blogspot.com/2012/01/new-years-cookin-eve-champagne-cupcakes.html
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I’m curious as to why you 6 eggs are needed. Would it hurt the cupcake to reduce that number to 4 or 5? Thanks and I’m looking forward to testing this recipe out.
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I have to try these, they sound delish!!!
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very delicious blog, water flows through mouth
hats off ……
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I have a friend who wants a champagne cake, and this recipe looks the yummiest! Any changes other than baking time suggested for cake instead of cupcakes?
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