Tuesday, June 19, 2012

champagne cupcakes

no better way to celebrate than with champagne cupcakes.

this recipe was delightful.
thanks to some kitchen stories

the only things i would do differently:
*grease my cupcake liners (the cupcakes stuck slightly)
*filled each liner a bit higher (they didn't rise as much as i expected)

cupcake ingredients 
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites

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


1. preheat oven to 350 degrees. 
prepare a cupcake pan with liners.
(it should yield about 20)

2. in a large bowl, cream together butter and sugar until very light and fluffy.

3. sift flour, baking powder, and salt together, and then blend into
creamed mixture alternately with champagne.

4. in another large clean bowl, beat egg whites until stiff peaks form. 

5. fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. 

6. fill the cupcake liners about 3/4 full.
bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
let cool completely.

7. meanwhile, 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.

8. frosting & sprinkle cupcakes to your heart's desire.
enjoy with someone you love :)

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