Champagne Cupcakes
Serves: Approx 20 cupcakes
- 2 and ¾ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup butter
- 1 and ½ cups sugar
- ¾ cup sweet champagne
- 6 egg whites
- 2 cups (4 sticks) unsalted butter, room temperature
- 6 and 1.2 cups powdered/confectioners sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons champagne, room temperature
- Food coloring, if desired. (I used 2 drops of red gel color.)
- ½ cup champagne
- ½ cup sugar
- Preheat oven to 350 degrees F.
- Prepare a cupcake pan with liners.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
- Meanwhile, in large bowl, whisk together flour, baking powder and salt.
- Measure out champagne.
- In another large bowl, beat the egg whites until stiff peaks form. Set aside.
- Add one-third of the flour mixture to the butter and sugar.
- Beat until just combined, then add half of the champagne. Beat until just combined.
- Add half of the remaining flour. Beat until just combined.
- Add the rest of the champagne. Beat until just combined, then add the rest of the flour, and again beat until just combined.
- Remove the bowl from the stand mixer.
- Using a gentle hand, fold in one-third of the egg whites into the batter.
- Once incorporated, fold in the remaining egg whites. Do not over mix.
- Fill the cupcake liners half full.
- Bake for 18-20 minutes or until a cake tester comes out clean.
- Remove from the cupcake tins as soon as you can, and allow to cool completely on a wire rack.
- Combine sugar and champagne in a small, heavy-bottomed saucepan.
- Over medium heat, stir until the sugar dissolves.
- Allow to cool slightly, then generously brush the tops of the cupcakes with the syrup.
- In the bowl of a stand mixer, using the paddle attachment, beat together powdered sugar and butter.
- Once combined, beat on medium-high for 2-3 minutes.
- Add vanilla and champagne, and beat on medium for another minute.
- Add food coloring if desired, then beat until light and fluffy.
- *Note: you can reduce the amount of frosting by half if you are flat-frosting your cupcakes. If you are piping the frosting, use the quantities above.
- Frost cupcakes as desired.
Recipe by Lemon Sugar at http://lemon-sugar.com/champagne-cupcakes/
3.2.2925