How To Make Champagne Cupcakes With Sweet Champagne Buttercream Frosting
Enjoy a bottle of bubbly in a dessert form with these champagne cupcakes. The cake is light and fluffy and the frosting is just sinfully delicious too.
- 2¾cupsall-purpose flour
- 3tspbaking powder
- 1½cupswhite sugar
- ¾cupchampagne,(the sweeter the better)
- 6egg whites
For Sweet Champagne Buttercream Frosting:
- 3¼cupspowdered sugar
- 1cupbutter,at room temperature
- ½tspvanilla extract
- 3tbspchampagne,at room temperature
Preheat oven to 350 degrees F. 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 ⅓ of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about ⅔ full.
Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cake comes out clean.
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another 2 minutes.
Add vanilla and champagne, beating on medium for 1 more minute.
- Calories: 345.91kcal
- Fat: 15.53g
- Saturated Fat: 9.74g
- Trans Fat: 0.62g
- Monounsaturated Fat: 3.99g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 48.10g
- Fiber: 0.47g
- Sugar: 34.28g
- Protein: 2.81g
- Cholesterol: 40.67mg
- Sodium: 187.41mg
- Calcium: 59.90mg
- Potassium: 44.57mg
- Iron: 0.94mg
- Vitamin A: 129.39µg
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