Champagne Cupcakes

Champagne Cupcakes
by

The perfect cupcake for a celebration!

  • 110g unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 and 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup sparkling wine

 

Champagne Buttercream Frosting

  • 3 cups icing sugar
  • 100g unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 3-4 Tablespoons sparkling wine

1. Preheat oven to 180°C. Line cupcake pan with paper or foil liners.

2. In a large bowl, beat sugar and butter together until light and fluffy.

3. Add eggs, one at a time, mixing after adding each one. Mix in vanilla.

4. In a medium bowl, combine flour with baking soda, baking powder, and salt. Set aside.

5. In a small bowl, carefully mix sour cream and sparkling wine together.

6. Alternate folding flour and sparkling wine mixtures to the large bowl, beginning and ending with flour.

7. Add 1/4 cup of batter to each cupcake liner (they should be two thirds full).

8. Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean. Let cool completely before icing.

9. Icing: Beat icing sugar and butter together on medium for 2 minutes, until light. Add vanilla and sparkling wine, then beat for another minute. Pipe onto cooled cupcakes.


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