Champagne is my favorite drink. So it shouldn't be a surprise that when I came across a recipe for Champagne cupcakes last week, I was pretty excited to make them. These cupcakes have Champagne in the batter and in the butter cream frosting. Can this cupcake get any better?
Half the fun of making these cupcakes is choosing your favorite bottle of bubbly to bake with. If you're like me, go with Cook's. Easy on the wallet and it tastes great! You only need 3/4 cup for this recipe, so you get to drink the rest!
The end result is delicious and decadent. There is a slight Champagne flavor incorporated into every element of the cupcake. Enjoy and Happy New Year! :)
Recipe adapted from Sprinkle Bakes
For the cake:
1/2 cup butter softened
1 cup granulated sugar
1 teaspoon vanilla
1-3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup Champagne
Champagne Butter cream Frosting:
1/2 cup butter (1 stick)
1/4 cup champagne
1 teaspoon vanilla
4 cups powdered sugar
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and Champagne mixture alternately, beginning and ending with flour. Batter will be thick.
- Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.
- Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl and cool.
- 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 champagne and vanilla. Mix well.