Champagne Cupcakes
Light and fluffy champagne-hinted cupcakes topped with a swirl of silky smooth pink champagne buttercream, the best way to bring in the new year!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 120 ml Champagne (1/2 cup)
- 60 ml Vegetable oil (1/4 cup)
- 30 g Unsalted butter (2 tbsp 1 tsp), room temperature
- 150 g White sugar (3/4 cup)
- 2 Eggs, room temperature
- 1 tsp Vanilla extract
- 165 g Plain flour (1 1/3 cup)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- a pinch salt
- 240 ml Champagne (1 cup)
- 150 g Granulated sugar (3/4 cup)
- 240 g Unsalted butter, room temperature (1 cup)
- Strawberries, for decorating
Instructions
- 1
Preheat the oven to 180C/350F
- 2
Line a muffin tin with 12 paper liners
- 3
Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
- 4
Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
- 5
Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
- 6
Add half the flour mix to the butter mix and beat until just combined
- 7
Add the champagne, followed by the rest of the flour, and beat until just combined
- 8
Divide the batter evenly between the cupcake liners
- 9
Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
- 10
Cool before frosting
- 11
Add the champagne to a small saucepan over medium heat and cook for 10 minutes, or until reduced by half
- 12
Add the sugar and continue to cook until completely dissolved
- 13
Remove from the heat and cool to room temperature
- 14
Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment or in a large bowl and beat on medium speed until smooth and slightly lightened
- 15
Add the cooled champagne syrup and whisk until doubled in volume, lightened and fluffy
- 16
Transfer the buttercream to a piping bag fitted with a star-shaped tip and pipe swirls of buttercream on top of the cooled cupcakes
- 17
Top with a strawberry and gold sprinkles. Enjoy!