Champagne Cupcakes

12 Feb

I used to dread making cupcakes–the many batches and the scooping and the way the papers never look as pretty after they’ve been baked.

My mom and I recently teamed up to do a major cupcake project (think 100+) and in the interest of consistency, I suggested using an ice cream scoop to do the dividing.

What. a. difference. It’s amazing how one handy kitchen tool could change this baker’s opinion of the little guys. I feel like a new woman.

I’m really proud of these babies–so tender and fluffy, with a little celebratory champagne zing. Nothing says celebration like champagne and they really are ready for a celebration. For me, what better celebration is there than opening my heart to cupcakes? Orrr if you’re looking for a real celebration I suppose you could use them for a cute Valentine’s Day dessert.

Champagne Cupcakes

Adapted from Gimme Some Oven

Printable Recipe

2 3/4 cups flour

3 teaspoons baking powder

1 teaspoon salt

10 tablespoons butter, at room temperature

3/4 cup champagne

6 egg whites

Preheat oven to 350°. Line muffin tins with cupcake liners and set aside.

Cream together butter and sugar. Sift flour, baking powder, and salt together. Mix the flour mixture into the creamed butter in three batches, alternating with the champagne.

In another large bowl, beat the egg whites until stiff peaks form. Fold 1/3 of whites into batter to lighten the mixture, then fold in the remainder.

Divide the batter into the cupcake lines, filling about 2/3 of the way (about 1/2 a scoop!). Bake for 20 minutes, until barely golden brown and a skewer inserted comes out clean. Let cool completely before frosting.

Champagne Buttercream Frosting

3 1/4 cup powdered sugar

1 cup flour

1 teaspoon vanilla extract

1/4 cup champagne

Beat together sugar and butter on medium speed for about 2 minutes. Add champagne and vanilla and continue beating for another minute. Transfer frosting to a pastry bag fitted with a large star tip and pipe frosting onto cooled cupcakes.

(And another hint–foil cups always look beautiful, no matter how long you bake them!)

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2 Responses to “Champagne Cupcakes”

  1. eva626 February 13, 2012 at 12:19 PM #

    love how they came out so fluffy looking!

    • bakingalltherules February 13, 2012 at 2:40 PM #

      It was a pleasant surprise! We can thank those egg whites 🙂

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