Description
Champagne cupcakes bring luxurious celebration to dessert tables with delicate bubbles and elegant flavor. Silky frosting and light cake create an indulgent experience for special occasions.
Ingredients
Scale
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- 0.5 cup (115 grams) unsalted butter, softened
- 1.75 cups (220 grams) all-purpose flour
- 0.5 cup (120 milliliters) champagne or sparkling wine
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 cup (60 milliliters) whole milk
- 1 cup (230 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- 0.25 cup (60 milliliters) champagne or sparkling wine, reduced to 2 tbsps
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Preheat Station: Configure oven to 350F (175C) and arrange cupcake liners in a standard muffin tin.
- Craft Dry Components: Thoroughly whisk flour, baking powder, and salt in a medium mixing bowl to eliminate potential lumps.
- Cream Foundation: Vigorously blend butter and sugar until transforming into a cloud-like, pale mixture with enhanced volume and smoothness.
- Egg Integration: Introduce eggs individually into creamed mixture, ensuring complete absorption after each addition, then infuse with vanilla extract for depth of flavor.
- Liquid Harmony: Delicately alternate folding dry ingredients and champagne with milk, maintaining a gentle touch to preserve batter’s delicate structure, always commencing and concluding with dry ingredients.
- Baking Preparation: Evenly disperse batter across cupcake liners, filling approximately three-quarters of each compartment to allow proper rising.
- Oven Transformation: Position muffin tin in preheated oven, baking for 18-22 minutes until a toothpick emerges pristine when inserted into center.
- Cooling Protocol: Rest cupcakes in pan for 5 minutes, then transition to wire rack for complete temperature equalization.
- Champagne Reduction: Simmer champagne in small saucepan until condensed to roughly 2 tablespoons, then cool to ambient temperature.
- Frosting Construction: Whip butter until creamy, gradually introducing powdered sugar at low speed, then elevate with reduced champagne, vanilla extract, and salt, beating at high speed until achieving ethereal, light consistency.
- Decorative Finale: Embellish cooled cupcakes by piping or spreading frosting, optional garnishing with sprinkles, edible glitter, or fresh berries for visual appeal.
Notes
- Measure Precisely: Use exact measurements for flour, champagne, and other ingredients to ensure consistent texture and flavor.
- Control Mixing Technique: Fold ingredients gently to prevent overmixing, which can lead to dense, tough cupcakes with less delicate crumb.
- Champagne Selection Matters: Choose a dry, crisp champagne with good quality for the most refined flavor profile in both cake and frosting.
- Temperature is Critical: Ensure butter and eggs are at room temperature to create smoother batter and more even baking results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 335
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 52 mg