These Champagne Cupcakes are exceptionally moist and bursting with delicious champagne flavor! They’d be the perfect treat for New Year’s Eve, a holiday party, winter wedding, or any other special occasion. What better excuse is there for champagne?
Ingredients
2 cups of All Purpose Flour
1 1/4 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 stick of softened unsalted butter
1/2 cup of champagne
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 stick of softened unsalted butter
1/2 cup of champagne
1/2 cup sour cream
1 tsp vanilla extract
1 tsp vanilla extract
Cupcakes
Preheat oven to 350 degrees.
Line a cupcake tray with cupcakes liners in preparation for the batter.
In a large clean bowl sift together the flour, baking powder and salt.
In a separate bowl, cream together the butter, vanilla and the sugar until light and fluffy.
Add the eggs, one at a time to the butter and sugar mixture, taking care to combine fully.
Add half the dry ingredients to the mixture and the sour cream and mix until combined. Add another 1/4 of the flour and then the champagne and mix until combined, then finally add the last 1/4 of the flour.
Do not over-mix!
Fill the cupcake liners a little more than halfway and bake for 18-20 minutes.
Allow to cool for 2 minutes before moving to a cooling rack to finish cooling.
Champagne Buttercream
1/2 cup butter
1/2 cup shortening
3 cups powdered sugar
3-4 tbsp champagne
Allow the butter to come to room temperature and then whip at medium speed with the shortening until pale and fluffy.
Slowly add the powdered sugar one cup at a time until combined, then add the champagne. To color, add a few drops of gel food color and beat until combined.
