Original Post: https://www.sweetandsavorybyshinee.com/champagne-cupcakes/
Champagne Cupcakes
Servings: 12 cupcakes
Calories: 332kcal
Got leftover champagne? Put it to a good use and make these light and fluffy champagne cupcakes with an irresistibly tangy champagne buttercream.
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Ingredients
For cupcakes:
- 1 ½ cup (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (115g) unsalted butter at room temperature
- ¾ cup (150g) granulated sugar
- 70 g egg whites from 2 eggs, at room temperature Note 1
- ¾ cup (180ml) champagne Note 2
For champagne frosting:
- 1/2 cup champagne
- 3 oz (85g) cream cheese softened
- 5 tablespoons (75g) unsalted butter softened
- 2 cups (260g) powdered sugar
- Sprinkles for decorations if desired
Instructions
To make the cupcakes:
- 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 large mixing bowl, beat the egg whites until soft peaks form.
- In another large mixing bowl, beat butter and sugar until fluffy, at least 3 minutes.
- Stir in half of the flour mixture, followed by champagne, and then add the remaining dry ingredients. Mix until mostly combined. (Don’t overmix it.)
- Fold in half of the whipped egg whites into the batter, then add remaining egg whites and gently mix until no egg whites visible.
- Using a large cookie scoop, 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.
To make the frosting:
- To make champagne reduction, pour the champagne into a small saucepan and bring it to a boil. Then simmer it until it reduced by half, about 10 minutes. Cool completely.
- In a mixing bowl with a whisk attachment, beat the butter and cream cheese until fluffy, about 2 minutes.
- Stir in powdered sugar.
- Then add the champagne reduction and beat until smooth. Cover and refrigerate until ready to use.
To assemble the cupcakes:
- Place the frosting in a piping bag with round tip and frost the cooled cupcakes.
- Decorate with sprinkles, or gold or silver sanding sugar, if desired.
Notes
Note 1: Room temperature egg whites whip easier than cold ones! Be sure the egg whites don't have any fat or egg yolk in them or they won't whip properly.
Note 2: You can use any kind of champagne.
Storing Tips:
- Frosted cupcakes should be stored in the refrigerator, since the frosting contains perishable cream cheese. Store them for up to three days, and let them come to room temperature before digging in!
- You can also freeze the frosted cupcakes. Place the cupcakes in a freezer-safe container and freeze for up to 3 months. Defrost on the counter or in the refrigerator overnight.
- Frosted cupcakes should be stored in the refrigerator, since the frosting contains perishable cream cheese. Store them for up to three days, and let them come to room temperature before digging in!
- You can also freeze the frosted cupcakes. Place the cupcakes in a freezer-safe container and freeze for up to 3 months. Defrost on the counter or in the refrigerator overnight.
Nutrition
Calories: 332kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Sugar: 33g
Sodium: 213mg