and so were the Cupcakes!
I had a recipe for champagne cupcakes on my list for a long time. I was just waiting for the right moment and I was really curious how they would turn out.
They were fantastic! These cupcakes would get the category “royal” if I had to put them in one. The cake was sooo fluffy, moist and tender like I had never had before. The wine flavor came out really well and gave it a taste made for kings, queens and princesses!
The party host, my friend who turned 24 made a wonderful Buffet and it was a pleasure to be her guest. The drinks (at least for the women) were sparkling wine and a real good vanilla schnaps. We were all in culinary heaven!
Sparkling Wine Cupcakes with Sparkling Wine Butter Cream adapted from here
- 2 3/4 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2/3 cup butter or lactose free margarine
- 1 1/2 cups white sugar
- 3/4 cup sparkling wine
- 6 egg whites
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with paper forms.
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 sparkling wine.
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 (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Sparkling Wine Butter Cream
- 6 cups powdered sugar
- 2 cup butter or lactose free margarine, at room temperature
- 1 teaspoon vanilla extract
- 4-6 tablespoons champagne, at room temperature
With an electric mixer, beat together sugar and butter (or margarine). Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
Decorate with a piping bag.
I heard a couple “sights” by people who had their first bites of these…that makes me happy!