Happy New Year!
I may be nearly 2 weeks late with this post, but here’s a treat worthy of any special celebration: champagne cupcakes!
These cupcakes have the most amazing texture! They also have the very distinct taste of champagne. Since I realize that may not appeal to the masses, in the future I am going to try the same recipe using Pellegrino. Wish me luck!
In order to start the new year off on a good note, I feel I must speak the truth here: you can feel free to pop open an actual bottle of Moet & Chandon, OR if you are like me you can just use it for photos (successfully avoiding the wrath of your parents) and “splurge” on a mini bottle of Henkell. The choice is yours! Now you know all of my secrets!
I decorated these cupcakes using vanilla swiss meringue buttercream, gold and white sanding sugar, sugar pearls, and pearl jimmies – a lovely combination if I do say so myself!
Source: adapted from Sprinkle Bakes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 3/4 cups AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large egg whites
- 1/2 cup plain greek yogurt
- 1/2 cup champagne/prosecco/sparkling white wine
- Preheat the oven to 350 F. Prepare muffin tin with liners
- In the bowl of an electric mixer, cream the butter, sugar high speed until blended and lightened in colour, about 2 minutes.
- In a small bowl, add the dry ingredients and whisk until fully combined.
- Measure the champagne and add the yogurt to it. Set aside
- Add both egg whites to butter mixture and beat on medium just until combined (about 15-20 seconds)
- Scrape down the sides of the bowl with a spatula. Add half of the flour mixture and beat on medium speed just until combined (about 15 seconds)
- Add the champagne/yogurt mixture and beat on medium speed just until combined (about 15 seconds)
- Scrape down the sides of the bowl and add the remainder of the dry ingredients. Beat until fully combined (about 30-60 seconds), scraping down the sides of the bowl as necessary. The batter will be thick.
- Scoop batter into muffin tins using an ice cream scoop.
- Bake for 15-18 minutes, or until cakes spring back when touched. Cool completely before decorating.