Champagne Cupcakes with Sweet Champagne Buttercream

While crafting my game plan for an upcoming order of cupcakes that I am baking for a birthday party, I came across this recipe for champagne cupcakes.  One of the celebrations for the event is a 21st birthday party.  So, in an attempt to fuse alcohol and sweets I did a search for alcohol and cupcakes.  To my amazement, there were many options, but I felt that this was the most sophisticated.  The outcome yielded a cake that was a bit dense, and I might need to play around with it before serving it to guests, but overall I did really like the flavor.The champagne taste is noticeable, but not overpowering.  UPDATE: After another go at this recipe I found that using cake flour instead of all-purpose flour fixes the cake density issue.  I have updated the recipe below, now I can serve this to my guests!

Champagne Cupcakes with Sweet Champagne Buttercream Frosting Recipe
(Cupcake recipe adapted from Gimme Some Oven)


Champagne Cupcake Ingredients:

  • 2 3/4 cups cake flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 3/4 cup champagne (the sweeter the better)
  • 6 egg whites

Sweet Champagne Buttercream Frosting Ingredients:

  • 3 1/4 cups powdered sugar
  • 1 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons champagne, at room temperature

Yield: 24 Cupcakes


To Make The Cupcakes:

Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with liners.  In a large bowl, cream together butter and sugar until very light and fluffy.

Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.  Add vanilla and champagne, beating on medium for another minute.

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