Sparkling Champagne Buttercream Cupcakes

3

Sparkling Champagne Buttercream Cupcakes

Yield : 12-14 cupcakes

INGREDIENTS:

For cupcake:

  • 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)
  • 6 egg whites

For frosting:

  • 3 1/4 cups powdered sugar
  • 1 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons champagne, at room temperature

Directions:

To make cupcakes:

  1. Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan 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.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To make frosting:

  1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.
  2. Add vanilla and champagne, beating on medium for another minute

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s