I call these my Double Champagne Cupcakes, there is champagne in the Cupcakes and Frosting. These are great for ringing in the New Year, a birthday, or an anniversary–pink champagne would be great for a hen party! Quite easy, but show-stopping for a celebration!
For the Champagne Cupcakes:
-3/4 cup salted butter, at room temperature.
-1 cup of white sugar
-1 tsp vanilla extract
-3 egg whites
– 1 2/3 cups of flour
-1/4 tsp baking soda
-1 tsp baking powder
-1/2 cup of sour cream (or Greek yogurt)
-1/2 cup of champagne
For the Frosting:
– 1 cup of butter (salted)
-1 tablespoon vanilla extract
-4 cups icing sugar
-5-6 tablespoons of champagne
1. Preheat oven to 350F
2. In a small or medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
3. In a larger mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the vanilla and eggs whites and mix.
5. Then add the flour, but not all at once! You’ll add about half of the flour, then add the sour cream, and mix. Then add the rest of the flour.
6. Fold in the champagne and mix until smooth. Don’t overmix!
7. Fill the cupcake liners a little more than half way-or about three heaped tablespoons of batter. (This batter will make about 14). Bake for about 20 minutes.
While the cupcakes are baking, make the Frosting:
1. Beat butter and vanilla extract until smooth.
2. Add half of the icing sugar and mix until smooth.
3. Add champagne, and mix until smooth. Then add remaining sugar, and mix.
4. Add more champagne if you wish(I added a 2-3 more little splashes!)
Ice the Cupcakes once cool. Decorate with edible pearls or sprinkles.
Back away from the freezer and go for this Banana Split instead! It’s a healthy alternative, and this makes for a great pre or post workout. And SO easy and quick(I’m talking seconds here!)! This is MUCH more tart than the classic ice cream split, so feel free to drizzle some extra honey or maple syrup over the top.
Cookin' with Carmel 