Champagne and cupcakes, two of my favorite things in life. Let’s combine them!
These fluffy little cups of cake are so ideal for Valentines day, or any special occasion for something a bit novel, and they are delicious.
They’re easy to make, best served fresh on the day, and you can actually taste the champagne in them, so the proof really is in the pudding! I topped them with some silver shimmer powder for that extra bit of glam.
If you’re someone who does not drink alcoholic beverages, simply substitute the champagne for a non-alcoholic sparkling wine.
Makes 24 Cupcakes
3 cups all-purpose or cake flour
3t baking powder
1 ¼ cups salted butter (softened)
2 cups caster sugar (granulated)
5 large egg whites
1t vanilla extract or paste
¼ cup buttermilk
1 cup champagne (I used a Brut champagne)
- Pre-heat the oven to 180 degrees C, and line cupcake trays with paper cups.
- In a large bowl, sift the flour, baking powder and salt, whisk to mix well and set aside.
- In a bowl fitted to an electric mixer, beat the butter until light in colour (about 3 minutes).
- Add the sugar to the butter in small amounts, mixing well. Once all the sugar is added, beat on a high speed until the mixture turns pale and fluffy (about 6 minutes).
- Crack your egg whites into a bowl, then add to the butter mixture and combine well on a medium speed, ensuring you scrape down the sides of the bowl.
- Add the vanilla and buttermilk and combine on a low speed until the batter is smooth.
- Alternate adding the flour and champagne to the butter mixture in three parts, mixing on a low speed after each addition, again remembering to scrape down the sides.
- Scoop the mixture into the paper cups no more than 2/3 of the way full.
- Bake for approximately 15 minutes (ovens vary so watch when the top of the cupcakes begin to turn golden), testing the centre of a cupcake with a cake tester or toothpick to ensure it comes out clean.
- Remove the cupcakes from the oven and allow them to cool for 10 minutes, before transferring to a wire rack to cool completely.
2 cups salted butter (softened)
250g good quality cream cheese
4 cups powdered sugar
1t vanilla extract
- In a bowl fitted to an electric mixer, beat the butter on a high speed until it turns pale (approximately 5 minutes).
- Add the cream cheese and beat for another minute until smooth.
- Sift the powdered sugar into a separate bowl, one cup at a time. (This ensures a smoother consistency in the frosting).
- Add the powdered sugar to the butter mixture in small amounts, combining after each addition.
- When adding the final cup of powdered sugar, add the champagne and vanilla with it and then combine.
- If the frosting is too soft, place in the fridge to cool for approximately 30 minutes, or until it begins to stiffen.
- Frost the cupcakes and decorate as desired.
Until next time…