Champagne Cupcakes With Champagne Buttercream Frosting by Mary-Grace Hamilton - Musely
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Champagne Cupcakes With Champagne Buttercream Frosting

posted in Food & Drink > Recipes
  • Ingredients:

    For the cupcakes: 

    - 2 and 3/4 cups all-purpose flour

    - 3 teaspoons baking powder

    - 1 teaspoon salt

    - 2/3 cup unsalted butter, at room temperature

    - 1 and 1/2 cups white sugar

    - 3/4 cup champagne

    - 6 egg whites

  • Ingredients: 

    For the buttercream frosting: 

    - 3 and 1/4 cups powdered sugar

    - 1 cup unsalted butter, at room temperature

    - 1/2 teaspoon vanilla extract

    - 3 tablespoons champagne, at room temperature

  • Ingredients: 

    For the spun sugar: 

    - 2 cups sugar

    - 1/4 cup light corn syrup

    - 1/4 cup water

  • Directions: 

    For the cupcakes: 

    - Preheat oven to 350 degrees

    - Line cupcake pans with paper liners

    - 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 for 20 minutes, or until a toothpick inserted into the cake comes out clean 

  • Directions: 

    For 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

    - Pipe onto cooled cupcakes

  • For the spun sugar: 

    - Secure a long-handled wooden spoon under a heavy cutting board on the edge of the counter, with the handle facing out and extending over the edge

    - Place newspapers on the floor, directly under the cutting board.  (you will need them because this can get messy)

    - Prepare an ice-water bath

  • - Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until the sugar has dissolved

    - Stop stirring

    - Clip a candy thermometer to the side of the pan

    - Cook until the mixture turns pale amber and registers 300 degrees (hard-crack stage) on the candy thermometer

  • - Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250 degrees.  ***Be careful.  The pan is hot and will steam very strongly when you cool it so rapidly

    - Dip the tines of a fork into the caramel

    - Holding the fork about 2 feet above the spoon handle, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles. **You will most likely lose a lot to the floor below; hence, the newspapers

  • - Let stand until ready to use, then gently gather some of the strands and shaped as desired.  **I wanted mine to look like fireworks, so I broke them into shorter fragments

    - Garnish the cupcakes with the spun sugar

  • Enjoy! 


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