SPARKLY DRINK RECIPES
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 Erin Merhar
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.
BEST CHAMPAGNE CUPCAKES RECIPE - HOW TO MAKE CHAMPA…
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 Erin Merhar
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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