As the heading makes it clear, Champagne and cupcakes pair very well together. Here’s how to make Champagne cupcakes, read on!
If you’ve been looking for a recipe that will add a touch of elegance to your celebrations, these Champagne cupcakes are perfect! Decorate them properly and your dessert table will be the envy of everyone at your party! These delicious cupcakes have a luscious frosting – both the batter and the frosting contain Champagne, giving them a festive taste and feel. The Champagne adds flavour and also lightens up the cupcake’s texture so they remain light and moist. Add an edible gold leaf on the top and these cupcakes will become
FOR THE BATTER:
FOR DECORATION (OPTIONAL):
- All-purpose flour – 2 3/4 cups
- Baking powder – 1 tablespoon
- Salt – 1 teaspoon
- Egg whites – 6
- Butter – 2/3 cup (softened)
- Granulated sugar – 1 1/2 cups
- Egg yolks – 2
- Vanilla extract – 1 teaspoon
- Champagne – 3/4 cup
FOR THE FROSTING:
- Butter – 6 tablespoons (softened)
- Confectioners’ Sugar – 4 cups
- Vanilla Extract – 1 teaspoon
- Champagne – 4 tablespoons
- Sanding sugar
- Silver and gold decorations
- Edible glitter and other decorations
Champagne Cupcakes
1. Gather all ingredients well ahead of time. Switch on the oven and preheat it to 350ºF. Prepare the baking try and line it with some decorative cupcake liners.
2. Take a medium-sized bowl. Mix together flour, baking powder, and salt. Set it aside.
3. Take a large bowl and beat the butter until it reaches a smooth consistency. Start to add the granulated sugar gradually, about 1/4 cup at a time, beating after each addition. Continue beating until light and fluffy.
4. Beat in the egg yolks and the vanilla extract.
5. Now add the flour mixture and the Champagne alternatively to the butter mixture. Beat on low speed after each addition till just combined.
6. Take another large bowl and beat the egg whites till they form stiff peaks.
7. Now gently fold in half of the beaten egg whites into the batter. Once mixed, gently fold in the remaining egg whites until combined. Spoon the batter into the prepared cupcake tray and fill each till about 3/4 full.
8. Bake for 15 minutes or until a skewer inserted into the center comes out clean. Let them cool in the tray for about 5 minutes before transferring to a wire rack to let cool completely.
9. Once the cupcakes have cooled, prepare the frosting. Take a large bowl and beat butter until smooth. Gradually add in 1 cup of powdered sugar, and slowly beat in the vanilla. Add the Champagne 1 tablespoon at a time until the frosting reaches your desired consistency for spreading or piping.
10. Decorate the cupcakes however you wish. Add on a gold leaf to make them more elegant. Enjoy with a glass of Champagne!
