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champagne cupcakes - bethcakes.com
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Champagne Cupcakes

Prep Time 40 minutes
Cook Time 17 minutes
Cool time 1 hour
Total Time 1 hour 57 minutes
Servings 20 cupcakes

Ingredients

Champagne Reduction

  • 1 750 mL bottle champagne

Champagne Cupcakes

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ½ cups sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tsp butter or cake flavoring
  • 1 cup milk
  • ½ cup champagne reduction divided

Champagne Frosting

  • 1 cup unsalted butter softened
  • 1 8-oz pkg shortening
  • 2 tbsp heavy cream or milk
  • 3 tbsp champagne reduction
  • 5 cups powdered sugar

Instructions

To make the champagne reduction

  • Bring champagne to a simmer in a saucepan over medium-high heat. Reduce to medium/medium-low and simmer until reduced to ¾ cup, about 25 to 30 minutes. You can check to see how much the liquid has reduced by pouring into a glass measuring cup. If it needs to be reduced some more, pour it back into the pot and continue simmering.
  • Let the reduction cool completely before using.

To make the cupcakes

  • Preheat oven to 350°F. Line two cupcake pans with paper liners.
  • In a large bowl, Whisk together all-purpose flour, baking powder, salt, and sugar.
  • Add eggs, oil, cake flavoring, milk, and ⅓ cup champagne reduction. Mix on medium speed with an electric mixer until all ingredients are incorporated, 1 to 2 minutes..
  • Spoon batter into cupcake liners, filling about ⅔ full.
  • Bake for 15 to 17 minutes, or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of a cupcake. If it comes out clean, they're done!)
  • Let cupcakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  • When cupcakes are cool, brush additional champagne reduction over the tops and let it dry before frosting.

To make the frosting

  • Cream butter on medium-high speed with an electric mixer. Add shortening and cream. Mix until smooth and creamy.
  • Add the champagne reduction and half of powdered sugar; mix until well blended. Repeat with second half of powdered sugar, and mix for 1 minute.
  • Pipe frosting onto the cooled cupcakes and decorate with festive sprinkles!
  • Store cupcakes in an air-tight container at room temperature.

Notes

All images and text ©Bethcakes.