Given my bordering-on-obsessive love for cake, champagne, and buttercream frosting, it shouldn't be surprising that I have been drooling for weeks over this recipe. A friend's birthday dinner this weekend finally gave me the excuse to go for it. This is the first that I've tried from Gimme Some Oven, but given how these turned out, and after looking around on this great website, I know it definitely won't be the last.
These are truly delicious cupcakes even on their own -- light and fluffy but maintaining a solid and not-at-all-crumbly consistency. The buttercream frosting sets it over the edge though -- absolute perfection!
Ingredients:
Champagne Cupcake Ingredients:
2 3/4 cups all-purpose flour [I used just short of 3 cups for altitude considerations]
3 tsp. baking powder [I used ~2 3/8 tsp for altitude]
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better)
6 egg whites
Sweet Champagne Buttercream Frosting Ingredients:
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
Directions:
To Make The Cupcakes:
Preheat oven to 350 degrees F (325 for altitude). Prepare a cupcake pan with liners. (This recipe yielded about 24 for me.)
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F (325 at altitude) for 20 minutes (maybe a bit longer if doing 325), or until a toothpick inserted into the cake comes out clean.
To Make The Frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
These are truly delicious cupcakes even on their own -- light and fluffy but maintaining a solid and not-at-all-crumbly consistency. The buttercream frosting sets it over the edge though -- absolute perfection!
Ingredients:
Champagne Cupcake Ingredients:
2 3/4 cups all-purpose flour [I used just short of 3 cups for altitude considerations]
3 tsp. baking powder [I used ~2 3/8 tsp for altitude]
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better)
6 egg whites
Sweet Champagne Buttercream Frosting Ingredients:
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
Directions:
To Make The Cupcakes:
Preheat oven to 350 degrees F (325 for altitude). Prepare a cupcake pan with liners. (This recipe yielded about 24 for me.)
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F (325 at altitude) for 20 minutes (maybe a bit longer if doing 325), or until a toothpick inserted into the cake comes out clean.
To Make The Frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
Frost each cupcake liberally, and top with white decorating sugar crystals.
(**The original post on Gimme Some Oven said that she had to nearly double this recipe to have enough to frost all of the cupcakes as pictured above. I LOVE frosting and actually found this to be enough...although maybe 1 1/2 times the recipe would be the perfect amount!**)
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