Champagne Cupcakes
Champagne infused cupcakes with Champagne buttercream create the perfect combo for any celebration!
Ingredients
For the cupcakes
- 1 1/4 cup all purpose flour gently spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 1/2 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 1 large eggs
- 1/2 cup champagne reduction see directions below
- 2 tbsp whole milk
For the buttercream
- 3/4 cup unsalted butter room temperature
- 1/4 cup shortening
- 4 cup powdered sugar
- 4 tbsp champagne reduction see directions below
- 1/8 tsp salt
Instructions
For the champagne reduction
- Add 1 1/2 cups of champagne to a medium sauce pan over medium heat. Let the champagne simmer (do not bring to a boil) for a few minutes until it starts to reduce down to about 3/4 cup remaining. Refrigerate until cool.
For the cupcakes
- Line a cupcake tin with liners and preheat the oven to 350 degrees.
- Combine the flour, baking powder and salt in a medium bowl and whisk together until well combined. Set aside.
- In a mixer fitted with the paddle attachment, add in the butter, sugar and oil and beat until light and fluffy.
- Add each egg into the mixing bowl, one at a time. Once combined, add the vanilla extract.
- Add about half of your flour mixture to the mixing bowl and mix until combined.
- Add your milk and champagne reduction (only the 1/2 cup for the cupcakes). Combine well. It's okay if the mixture looks a little lumpy right now.
- Add the rest of your flour mixture and mix until combined. Do not over beat the mixture. It should be just combined.
- Fill your cupcake liners about 3/4 full. Mine were a little bit over filled for the 12 cupcakes. If you don't want the cupcakes over filled at all, you can get another muffin tin and make 1 or 2 more cupcakes. I didn't mind mine over filled a little bit.
- Bake at 350 degrees for 14-16 minutes until a toothpick comes out clean. Mine were perfect at 14 minutes.
For the buttercream
- In a mixer fitted with the paddle attachment, add in the butter and shortening and beat until smooth.
- Add the first 2 cups of the powdered sugar and beat until well combined.
- Add 4 tablespoons of the champagne reduction along with the salt and mix until combined.
- Add the remaining 2 cups of powdered sugar and beat until smooth and creamy.
- Add the buttercream to a piping bag and frost each cupcake. I added gold sprinkles and some edible gold glitter as well.
- Store cupcakes in an airtight container and enjoy!
