BEST CHAMPAGNE SWEET RECIPES
CHAMPAGNE CUPCAKES RECIPE | ALLRECIPES
Champagne + cupcakes= DELICIOUS! Optional: tint the cupcakes and frosting with your desired shade of food coloring.
Provided by Saundra Wilson Pitt
Categories Wedding Cakes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 dozen cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Mix cake mix and 1 1/4 cup Champagne in a large mixing bowl; stir in vegetable oil and eggs. Beat batter with an electric mixer on medium speed for 2 minutes.
- Pour batter into the prepared muffin cups, filling them 3/4 full.
- Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
- Cool cupcakes in pans for 10 minutes before removing to finish cooling, about 30 more minutes.
- Mix butter, 1 cup confectioners' sugar, 1/4 cup Champagne, and vanilla extract in a bowl. Stir in remaining confectioners' sugar, 1 cup at a time, until frosting is smooth and creamy. Spread on cooled cupcakes.
Nutrition Facts : Calories 255.5 calories, CarbohydrateContent 37.9 g, CholesterolContent 33.4 mg, FatContent 9.9 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 3.4 g, SodiumContent 178.4 mg, SugarContent 32.3 g
BEST CHAMPAGNE CUPCAKES RECIPE - HOW TO MAKE CHAMPAGNE ...
These Champagne Cupcakes are the perfect way to toast to the New Year! This eay recipe calls for vanilla cake mix, champagne, buttercream, and gold sprinkles.
Provided by THEPIONEERWOMAN.COM
Categories birthday New Year's Eve baking comfort food dessert snack
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 24 servings
Number Of Ingredients 10
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. In a large bowl, whisk to combine the cake mix, sparkling wine, eggs and oil. Line 24 muffin cups with paper liners. Fill each with 3-4 tablespoons of batter. Bake for 12-15 minutes. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour. For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Mix on low speed just until combined, then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy. Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered. Top with sprinkles and serve.
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Mimosas are perfect for brunch, birthdays, holidays, and weddings. For the best mimosa, use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain, or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too.
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