Champagne Cupcakes With Sweet Champagne Buttercream Frosting
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(3)
Ingredients
20 servings
- 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 (the sweeter the better – even strawberry would be great!!)
- 6 egg whites
- 3 1/4 cups powdered sugar
- 1 cup butter, at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons champagne, at room temperature
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Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners.
Step 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.
Step 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.
Step 4
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Step 5
To Make The Frosting:
Step 6
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
Step 7
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