Wednesday, January 18, 2012

Mini Champagne Cupcakes with Champagne Buttercream

Sorry I have been a bit MIA lately... I have been having slight computer issues. The charger for my Macbook Pro just decided to stop working.. and I only got the computer last March! Grr.. beyond frustrating.

I'm also in the throws of trying to find a new job. And if you didn't know, finding a job in Wilmington is HARD. Everyone wants to live here... and I am one of those people!

Anyways, these cupcakes are posted a little late for New Years (duh) but they would also be a great addition to any celebration or shower. They were so yummy, you can't eat just one! I do wish the champagne flavor had come through more.. I think next time I will up the amount of champagne in the buttercream! But they did have that tart bubbly flavor you get from a nice glass of champagne. The best part about this recipe is that you get to drink champagne while you make it... can't let the rest of that bottle go to waste! ;)


For the cake:

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (we used Korbel. And then I drank some. And went back to work.)
6 egg whites

For the frosting:

1 cup plus 1 tbsp. champagne or prosecco
2 sticks of butter softened
2 1/2 cups confectioners' sugar



1. Preheat oven to 350*. Prepare mini muffin tins with liners. 

2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

3.In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full. (I used a heaping tablespoon in each one for perfect cupcakes.
4. Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
1. Place 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until reduced to 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool.

2. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.  Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.

3. I added yellow food coloring to mine to match my dragees and to look like a bubbling glass of champagne!

Oh and THIS is why I hate baking:

What a disaster!!!!!

Recipes adapted from: Some Kitchen Stories and Sprinkle Bakes

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