Fluffy white cupcakes with champagne and frosted with tangy champagne buttercream are elegant and delicious treat for New Year’s Eve or for any occasion.
Today is a special day for Sweet & Savory by Shinee. We are celebrating 2nd Blogoversary!
I hardly believe that it’s been 2 years since I published my very first post. So many great things happened, and my blog grew into something I’d never imagined. I know, sounds super cliché, but it’s true. Believe it or not, I’ve read zero food blog (didn’t even know of its existence!) when I started my own blog. I was so into fashion and makeup blogs at the time, it was ridiculous! I still read those fashion blogs, as well as many food blogs now.
Had I known any food blogs then, I’d probably have never started one. There are so many beautiful blogs with gorgeous photos, fun and engaging writing, huge audience, etc. I wouldn’t have had courage, because I’m a helpless perfectionist in life, but I like to think I’m a recovering perfectionist. I started my blog just for me to share my creations with my family across the globe, and I’m so glad I did! Strive for progress, not perfection is my mantra now. And my little blog helps me to truly live by that. My photography is getting better with each and every post (I really hope so!), writing has always been my weakness and I get to face this challenge every day and improve on it, I can go on and on how my blog helped me to grow as person. I’m so grateful for this journey and for YOU, my friend, for reading this post, for reading my blog, for re-creating my recipes and letting me know how it turned out. You have no idea how much JOY it brings me to read your comments and e-mails. Thank you from the bottom of my heart!
Now, to celebrate this special occasion, I made these fluffy champagne cupcakes with slightly tangy champagne frosting. Aren’t they just gorgeous?
I think the cupcakes are extra fluffy from all the bubbles of champagne. 😉 I made these cupcakes with egg whites only to create beautiful white batter. To compensate for loss of fat from egg yolks, I increased the butter content slightly.
For the lightest and fluffiest cupcakes, make sure to cream the butter and sugar for good 3 minutes or even longer. This step is crucial, because creaming creates an airy foam as the sugar crystals cuts into the butter. These air bubbles expand in the hot oven, creating nice and light cupcakes. So the longer you beat these 2 ingredients, the lighter your cupcakes will be. Next important thing to note is don’t overmix the batter after you add flour, or too much gluten will develop and the cupcakes will become dense. Simply mix the batter until everything is just combined.
For the buttercream, I used half butter and half cream cheese. This combo yields slightly tangy, velvety smooth and buttery frosting. Combined with champagne, it’s even better! I didn’t even bother with a piping bag this time, good old butter knife did pretty darn great job, don’t ya think?
Have a great weekend! Cheers!
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 eggs whites at room temperature
- ¾ cup champagne
For champagne buttercream:
- 1/3 cup unsalted butter softened
- 3 oz cream cheese, softened
- 2 cups powdered sugar
- 3 tablespoon champagne
- Sprinkles for decorations if desired
- Preheat the oven to 350°F (175°C). Line 12 cupcake cups with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, beat butter and sugar until fluffy, at least 3 minutes. Add flour and champagne and mix until well combined.
- In a separate bowl, beat the egg whites until soft peaks form. Fold in half of the egg whites into the batter, then add remaining egg whites and gently mix until batter is nice and smooth. Divide the batter into 12 cupcake cups. (Cups should be 2/3 way full.) Bake for 15-18 minutes, or until inserted toothpick comes out clean. Cool in the baking tin for about 10 minutes and then transfer onto the wire rack to cool completely.
- While the cupcakes are cooling, make the champagne buttercream. In a mixing bowl, beat the butter and cream cheese until fluffy. Add powdered sugar and champagne and beat until smooth. Divide the frosting among 12 cupcakes and spread it with a butter knife. Decorate with sprinkles, if desired.
- Frosted cupcakes should be refrigerated, and can be stored for up to 3 days. Bring them to a room temperature before serving.