Add a touch of elegance to celebrations such as wedding showers, New Year’s Eve, or Mother’s Day with Champagne cupcakes! Bubbly Champagne is included in the batter and the luscious frosting of these moist and delicious treats. Champagne not only adds flavor, but the bubbly also lightens up the texture of the cupcake. You can even add an extra special touch of edible gold leaf to adorn the top. These cupcakes are perfect for festive occasions and will look impressive and stunning on a dessert table.
If you plan on making these cupcakes ahead for a celebration, prepare the cupcakes, but do not frost. Place cooled cupcakes in an airtight container and store at room temperature for up to three days or freeze for up to one month. If frozen, thaw at room temperature before frosting and serving.
- For the Batter:
- 2 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 egg whites (at room temperature)
- 2/3 cup butter (softened)
- 1 1/2 cups granulated sugar
- 2 egg yolks (at room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup champagne
- For the Frosting:
- 6 tablespoons butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 4 tablespoons champagne
- For the Decorations:
- White sanding sugar
- Silver or gold decorations
Gather the ingredients. Preheat oven to 350 F. Line muffin tins with decorative paper liners.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg whites until stiff peaks form. Set aside.
In another large bowl, beat the butter until smooth. Gradually add the granulated sugar, about 1/4 cup at a time, beating until light and fluffy.
Beat in the egg yolks and vanilla extract.
Alternatively add the flour mixture and champagne to the butter mixture, beating on low speed after each addition until just combined.
Gently fold in half of the beaten egg whites into the batter. Fold in the remaining beaten egg whites until incorporated.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake for about 15 minutes or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 5 minutes. Remove the cupcakes from the pan and cool completely before frosting.
When the cupcakes are cooled, prepare the frosting. In a large bowl beat the butter until smooth. Gradually add 1 cup of the powdered sugar. Slowly beat in the vanilla. Gradually beat in the remaining powdered sugar. Add the champagne, about 1 tablespoon at a time until the frosting reaches the desired consistency for spreading or piping onto the cupcakes.
Pipe or spread the frosting on top of the cupcakes.
Decorate with white sanding sugar and silver or gold decorations.
For exceptionally elegant affairs, use flecks of edible gold leaf for decoration.
Of course, enjoy these cupcakes with a glass of champagne!