Cocktail Cupcakes: Champagne Cupcakes
Another year has come and gone and a new year is around the corner. My absolute favorite thing to bake for New Year’s Eve celebrations is champagne cupcakes. What better way to ring in the new year than with a boozy dessert?
This champagne cupcakes recipe is a twist on my vanilla cupcakes recipe. Champagne is added to both the cake batter and the frosting for an extra boozy dessert. Sometimes I brush the cupcakes with champagne if I want to give the dessert a real kick!
Adding bubbly to the batter gives the cupcakes extra rise, which I love. The more height a cupcake has, the more appealing it is in my eyes. Of course, they must keep a nice moist texture too. This champagne cupcake recipe has the perfect balance of fluffy and moist.
The buttercream frosting is perfection too. Butter and confectioners’ sugar are whipped together to create a creamy, sweet frosting. Instead of being flavored with vanilla, it is spiked with a champagne reduction.
Ingredients
Instructions
Cupcakes
for full recipes please see : www.ifyougiveablondeakitchen.com
This champagne cupcakes recipe is a twist on my vanilla cupcakes recipe. Champagne is added to both the cake batter and the frosting for an extra boozy dessert. Sometimes I brush the cupcakes with champagne if I want to give the dessert a real kick!
Adding bubbly to the batter gives the cupcakes extra rise, which I love. The more height a cupcake has, the more appealing it is in my eyes. Of course, they must keep a nice moist texture too. This champagne cupcake recipe has the perfect balance of fluffy and moist.
The buttercream frosting is perfection too. Butter and confectioners’ sugar are whipped together to create a creamy, sweet frosting. Instead of being flavored with vanilla, it is spiked with a champagne reduction.
Ingredients
- 1 3/4 cups (218 g) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup (124 g) sour cream
- 1/2 cup Champagne or prosecco (I used Chandon)
- Frosting
- 1 cup plus 1 taplespoon Champagne or prosecco
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 1/2 cups (300 g) confectioners' sugar
Instructions
Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
- ............................
for full recipes please see : www.ifyougiveablondeakitchen.com
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