Mini Champagne Cupcakes with Champagne Buttercream Frosting


Wow, sorry it’s been over a week since I last posted, but here is the recipe for the mini champagne cupcakes with champagne buttercream frosting.

These cupcakes are really good, my friend and I have made them once before for a party, and they were devoured in no time at all. We thought they would go well with our “posh” tea party theme, so we decided to make them again. They have a nice, light texture thanks to the egg whites being folded in after you beat them, and they have a great flavour to them. I hope you enjoy them as much as we did.

Mini Champagne Cupcakes with Champagne Buttercream Frosting – recipe from Gimme Some Oven
Cupcakes:
2 ¾ cups all-purpose flour
3 tsp baking powder
1 tsp salt
2/3 cup butter
1 ½ cups granulated sugar
¾ cup champagne (I used Asti)
6 egg whites

Preheat your oven to 350F and line your cupcake pan with paper liners. (We decided to make mini cupcakes to fit the theme of our tea party, we got 48 mini cupcakes from this recipe).
In a large bowl, cream butter and sugar until light and fluffy. Sift flour, baking powder, and salt together in another bowl and alternate blending the dry ingredients into the butter and sugar with champagne.
In a second large clean bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter to make it a little lighter, then gently fold in the remaining whites. Fill cupcake liners, we filled them to the top but the original recipe says to fill about 2/3 of the way.
Bake for 8-10 minutes, or until a toothpick inserted into the centre comes out clean. Cool in pan for a few minutes, then transfer to wire rack to cool completely.

Now, I felt that the original recipe would yield a bit too much icing for just the basic frosting job that we wanted to do, so I cut it down considerably and it ended up being the exact amount we needed. The original recipe is here, but my modified recipe is below 🙂

Frosting:
1 cup powdered sugar
¼ cup butter, room temperature
Splash (about ¼ tsp) vanilla extract
1-2 tbsp champagne (I recommend starting with one and then adding more to taste)

In the bowl of a mixer (I like to use my hand mixer and put the bowl in the clean, dry sink so I make less mess on my counter and cupboards :p) beat together the butter and sugar, then add in the vanilla and champagne and beat until smooth and creamy and sturdy enough to frost cupcakes. Frost and decorate cooled cupcakes as desired and enjoy!

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About louloulemonade

A 21-year old who loves baking, chocolate, Paris, and Starbucks, manages 2 jobs and school, and loves life :)

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