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Champagne Cupcakes
Ingredients
For The Cupcakes:
- 2 3/4 Cup All Purpose Flour
- 3 Tsp Baking Powder
- 1 Tsp Salt
- 3/4 Cup Unsalted Butter, At Room Temperature
- 1 3/4 Cups Sugar
- 3/4 Cup Champagne
- 1/2 Tsp Vanilla Extract
- 6 Egg Whites
For The Frosting:
- 1 Cup Unsalted Butter
- 1/2 Tsp Vanilla Extract
- 3 Cups Powdered Sugar
- 3 Tsp Champagne
Steps
- Preheat oven to 350F degrees and line muffin pan with paper liners.
- Combine flour, baking powder and salt in a large bowl and whisk to combine.
- In mixing bowl, cream butter and sugar on medium high speed until light and fluffy.
- Add flour mixture in three additions, alternating with two additions of champagne combined with vanilla.
- In a bowl, beat egg whites on high speed until they hold stiff peaks.
- Fold in about 1/2 of the egg whites to lighten the batter then fold in the remaining egg whites.
- Transfer batter to cupcake liners, filling each about 2/3 of the way full.
- Bake for 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool for five minutes in the pan and then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat butter on medium speed until smooth and fluffy.
- Add vanilla extract and three cups of powdered sugar.
- Mix on low speed to combine. Add in champagne and mix on low to incorporate.
- Increase speed to medium and beat about one minute to whip frosting.
- Frost cooled cupcakes as desired.
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