Dessertsbeyondfrosting5.0
Champagne Cupcake
Moist and fluffy homemade champagne cupcakes are topped with a velvety champagne Swiss meringue buttercream.
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 40 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- mixing bowl
- spatula
- saucepan
- whisk
📝 Preparation Steps
1
For the cupcakes
2
Preheat the oven
3
to 350°F. Line a cupcake pan with cupcake liners.
4
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated, about ⏱️ 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
large eggs2(5ml) pure vanilla extract1 teaspoon(45ml) milk3 tablespoons(236ml) sparkling champagne (reduced)1 cup(226g) unsalted butter at room temperature1 cup
5
In a separate bowl combine the remaining dry ingredients. Add the dry ingredients and milk; mix just until the flour starts to incorporate. Add the champagne and continue mixing until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
6
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
7
Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
8
For the frosting
9
Remove the butter from the refrigerator and allow it to come to room temperature. Slice into 1 tablespoon size cubes. Wipe down the inside of your mixing bowl and utensils with vinegar to remove any lingering grease.
10
Reduce the champagne: Cook the champagne in a small saucepan over medium heat until the mixture is reduced to more than half. About ⏱️ 10-15 minutes, you should have 1/4-1/3 cup remaining. Set aside to cool completely.
cup (143g) granulated sugar3/4cup (59ml) vegetable oil1/4(5ml) pure vanilla extract1 teaspooncup (59ml) sour cream1/4cups (175g) all-purpose flour1 1/4cup (118ml) sparkling champagne1/2(45ml) milk3 tablespoons(236ml) sparkling champagne (reduced)1 cup(226g) unsalted butter at room temperature1 cup
11
In the mixing bowl, combine the sugar and egg whites. Set the bowl over top of a saucepan with 1 ¼ cups water covering the bottom. Attach a candy thermometer to the mixing bowl.
(5ml) pure vanilla extract1 teaspoon(45ml) milk3 tablespoons(236ml) sparkling champagne (reduced)1 cuplarge egg whites3(226g) unsalted butter at room temperature1 cupcup (143g) granulated sugar3/4cup (59ml) vegetable oil1/4cup (59ml) sour cream1/4cups (175g) all-purpose flour1 1/4cup (118ml) sparkling champagne1/2
12
Heat the mixture over medium heat, stir constantly with a whisk until the mixture reaches 140°-160° The sugar should be dissolved in the egg whites.
(5ml) pure vanilla extract1 teaspoon(45ml) milk3 tablespoons(236ml) sparkling champagne (reduced)1 cuplarge egg whites3(226g) unsalted butter at room temperature1 cup
13
Immediately place the mixing bowl on your stand mixer. Using the wire whisk attachment, beat the eggs white on medium speed for approximately ⏱️ 5-8 minutes until the egg whites have turned into runny white liquid. Increase the mixing speed to high until the meringue thickens to soft glossy peaks, and the bottom of the bowl is no longer warm.
large eggs2(5ml) pure vanilla extract1 teaspoon(45ml) milk3 tablespoons(236ml) sparkling champagne (reduced)1 cup(226g) unsalted butter at room temperature1 cuplarge egg whites3
14
Turn your mixer down to low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
15
Once all the butter has been added, switch to the paddle attachment, and continue beating on medium-high speed until your frosting turns to stiff peaks. Add the vanilla extract, 2 1/2 tablespoons of the champagne reduction and the orange zest. Beat for an additional ⏱️ 2 minutes until the frosting is fluffy and all ingredients as well combined.
16
Fit a large piping bag with a 1M piping tip and fill with frosting. Frost cooled cupcakes and top with sprinkles or fruit.
Nutrition Facts
calories
385 calories
fat Content
21.5g
serving Size
1 cupcake
fiber Content
.4g
sugar Content
26g
sodium Content
325mg
protein Content
4g
cholesterol Content
73mg
carbohydrate Content
36g
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