Gourmet Made Deliciously Simple

Champagne Cupcakes

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.

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.

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!

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.

Now, to celebrate this special occasion, I made these fluffy champagne cupcakes with slightly tangy champagne frosting. Aren’t they just gorgeous?

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.

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.

Champagne Cupcakes

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?

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.

Have a great weekend! Cheers!

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Champagne Cupcakes

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.

Yield: 12 cupcakes

Ingredients:

For cupcakes:
  • 1 ½ cup (190gr) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115gr) unsalted butter, softened
  • ¾ cup (150gr) sugar
  • 2 eggs whites, at room temperature
  • ¾ cup champagne
For champagne buttercream:
  • 1/3 cup unsalted butter, softened
  • 3oz (85gr) cream cheese, softened
  • 2 cups powdered sugar
  • 3 tablespoon champagne
  • Sprinkles for decorations, if desired

Directions:

  1. Preheat the oven to 350°F (175°C). Line 12 cupcake cups with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a mixing bowl, beat butter and sugar until fluffy, at least 3 minutes. Add flour and champagne and mix until well combined.
  4. 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.
  5. 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.
  6. Frosted cupcakes should be refrigerated, and can be stored for up to 3 days. Bring them to a room temperature before serving.

For step-by-step photos and additional notes, read the post above.

All images and text ©Shinee D. for Sweet & Savory by Shinee

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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20 comments

  1. This recipe looks so delicious! Hi, I’m Anita visiting From Dream to Reality Link Party.

  2. Hi! I just discovered your blog from the Best of the Weekend Link Party. These cupcakes look and sound fantastic! I love all the ingredients. Okay,…I have a question: Does the champagne have to be just opened? Can I use day old leftover (that probably sounds pathetic)? Thank you for the tips about mixing. I have the hardest time creaming my butter. I can never figure out when it is done! Thank you!

  3. How did you know that we have a small amount of champagne in the fridge leftover from a recent party? I thought of throwing it out last night but didn’t – and now I know why!

  4. These would be delightful for celebrating Valentine’s Day! Yum!

  5. Happy Anniversary, Shinee!!!! Your blog is gorgeous! These cupcakes look perfect for a celebration!

  6. Oh my gosh I know what you mean. There are so many food blogs now I can’t keep up!! These cupcakes are perfection – they’re gorgeous!

  7. Can’t think of a better flavoured cupcake to celebrate the New Year with. These look SO perfect and delicious Shinee.

  8. Happy Blogiversary!! I can’t think of a more gorgeous cupcake to celebrate 🙂 I adore that these have champagne in them. So celebratory!! Pinning and saving – this is going on my MUST MAKE list!!

  9. Happy anniversary! These cupcakes are beautiful.

  10. Beautiful cupcakes and they will be perfect for New Years Eve. Happy 2015!