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.
OMG, yum!
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!
Wow. Such an interesting idea and it looks like it turned out perfectly. Wonder if sparkling wine would work too…
Nice! I’ve once tried champange and rhubarb cupcakes, yummy, but I missed the champagne taste. Did you get a proper champagne taste?
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. ;)
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
Hey Michelle! I imagine sparkling wine would be great in these! Let me know if you end up giving it a try. :)
~A
I wanted to make them too! But went for something else at the end….now I’m starting to regret it!
Ali ~ I love to bake and I love champagne. It’s also my last name!!! Must try this recipe tomorrow. Happy 2010! C. Champagne
Looks delicious.
These look amazing, and I will totally be making these for my friend’s wedding.
Ali
These look fantastic. Would you please submit the recipe to my website as I know my readers would love them?
Wow it looks great and inspiring as well. I wonder, can I replace the champagne with Baileys?
Hey Rara!
Hmmmm…I have no idea how the Bailey’s would work! I might be a little cautious, since it’s definitely thicker (and I think a little stronger) than champagne. But who knows? Let me know if you give it a try! :)
~A
I’ve made cupcakes with Baileys quite a few times. The simplest way to get that Irish cream flavor is to replace the vanilla in standard cupcake and buttercream recipes with Baileys. The frosting tends to have a slightly shinier, quality (think very thick icing), but is delicious all the same. I found that while adding more powdered sugar made the frosting thicker, it overpowered the Bailey’s flavor. I decorated with thin strips of melted chocolate in patterns and they turned out pretty and delicious!
(This also worked with Kahlua, to mixed reactions. More people liked the Baileys than the Kahlua)
good recipe! ;-). I enjoy studying your web log. Where did you buy this lovely website design from? Greetings from sweden.
Hi!
Was wondering, what kind of butter do you need for the champagne frosting-salted, unsalted, sweet? Also, I know you said a sweet champagne for the cupcake but do you also recommend a sweet one for the frosting? I’m buying the ingredients tonight! Excited to make them!
I made these today! I will let you know how it turns out!
I will definitely be trying this recipe! I recently made ‘Shirley Temple’ cupcakes by using Sprite in the batter and grenadine in the frosting; this seems like the same idea but all grown up :) Here’s what I made:http://foodiesatworkdotcom.blogspot.com/2010/02/shirley-temple-cake.html
These sound SO good! Thank you for sharing!
I just made these cupcakes for my girls weekend. They were a HUGE hit. Just be sure that your butter is very fresh and good quality.
I made these today for Easter brunch tomorrow– my husband and I shared one to sample. My oh my are they delish. We absolutely LOVE the cake, and the icing is delish, too. I cannot wait to share them with my family!
OMG! I found this recipe yesterday and had to try it! So this morning I made a batch using Cristilino Champagne and they turned out beautifully! Adding it to our arsenal! ;) Thanks for a tasty new cupcake recipe!
Hi and thanks for posting this. This helped with a lot of problems that I had.
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!
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!
OMG! I have to email this to myself to print later.
I can’t wait to try these out. Thank you!