We received several bottles of champagne as gifts when we bought our house, & got engaged, and other than Mimosas (which I love) I never seem to have an occasion or recipe that calls for it. Alas, after a ton of googling I found a recipe for Champagne Cupcakes & Sweet Champagne Frosting and gave it a try. The initial recipe is from I’m a nola girl’s blog. I made note below with suggestions or substitutions.
Champagne Cupcake Ingredients:
2 3/4 cups all-purpose flour (I used half all purpose and half wheat)
3 tsp. baking powder
1 tsp. salt
2/3 cup butter (Kerry Gold is my preference)
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better but I bet 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
– add sprinkles or decorations to your liking
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,
then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat
egg whites until stiff peaks form.
egg whites until stiff peaks form.
Fold 1/3 of the whites into batter
to lighten it, then fold in remaining egg whites.
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.
medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
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