GOLD CUPCAKE LINERS RECIPES

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BEST CHAMPAGNE CUPCAKE RECIPE - HOW TO MAKE CHAMPAGNE CUPCAKES



Best Champagne Cupcake Recipe - How to Make Champagne Cupcakes image

Champagne Cupcakes from Delsih.com will steal the show on New Year's Eve.

Provided by Lauren Miyashiro

Categories     dessert

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 18

Number Of Ingredients 7

1

box vanilla cake mix

1 3/4 c.

champagne (or Prosecco), divided

1 c.

(2 sticks) unsalted butter, softened

4 c.

powdered sugar

1/2 tsp.

pure vanilla extract

1/2 tsp.

kosher salt

Gold sanding sugar, for garnish

Steps:

  • Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting. Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve.

CHOCOLATE CUPCAKES RECIPE | MARTHA STEWART



Chocolate Cupcakes Recipe | Martha Stewart image

This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.

Provided by Martha Stewart

Categories     Cupcake Recipes

Total Time 1 hours

Prep Time 30 minutes

Yield Makes 12

Number Of Ingredients 11

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

Steps:

  • Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  • Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  • Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  • Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

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