Name: Champagne Cupcakes Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Cuisine: American
Ingredients: 1 1/2 cups (360ml) champagne; 1 1/4 cups (163g) all purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 6 tbsp (84g) unsalted butter, room temperature; 3/4 cups (155g) sugar; 1 1/2 tbsp vegetable oil; 1/2 tsp vanilla extract; 2 large eggs; 1/2 cup (120ml) champagne reduction, cooled; 2 tbsp (30ml) milk; 3/4 cup unsalted butter, room temperature; 1/4 cup shortening; 4 cups (460g) powdered sugar; 4 tbsp champagne reduction, cooled; 1/8 tsp salt

Ingredients

1 1/2 cups (360ml) champagne

1 1/4 cups (163g) all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

6 tbsp (84g) unsalted butter, room temperature

3/4 cups (155g) sugar

1 1/2 tbsp vegetable oil

1/2 tsp vanilla extract

2 large eggs

1/2 cup (120ml) champagne reduction, made from above

2 tbsp (30ml) milk

3/4 cup unsalted butter, room temperature (for frosting)

1/4 cup shortening

4 cups (460g) powdered sugar

4 tbsp champagne reduction, made from above

1/8 tsp salt

Instructions

Step 1: To make the champagne reduction, pour all the champagne into a medium saucepan and cook over medium heat, reducing it until about 3/4 cup remains. Avoid boiling. Use a glass measuring cup to check volume, returning to the pan if it needs more time. Refrigerate until cool.

Step 2: Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.

Step 3: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Step 4: In a large mixing bowl, beat butter, sugar, and vegetable oil until light and fluffy, about 3 minutes. Proper creaming is key for texture.

Step 5: Add eggs one at a time, mixing after each addition. Stir in vanilla extract with the second egg. Scrape the bowl sides to ensure even mixing.

Step 6: Mix in half of the dry ingredients until mostly combined.

Step 7: Add milk and 1/2 cup champagne reduction, mixing well. The batter may appear curdled, which is normal.

Step 8: Add the remaining dry ingredients and mix until smooth, scraping the bowl as needed. Do not overmix.

Step 9: Fill cupcake liners about 3/4 full and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Remove cupcakes from oven and cool completely on a wire rack.

Step 11: For the frosting, beat butter and shortening in a large bowl until smooth.

Step 12: Gradually add half of the powdered sugar, mixing until smooth.

Step 13: Stir in 3 tablespoons champagne reduction and salt; mix well.

Step 14: Add the remaining powdered sugar and beat until smooth. Adjust consistency with more champagne reduction if needed.

Step 15: Pipe frosting onto cooled cupcakes using your favorite tip. Decorate with sprinkles if desired. For tips on piping, follow a frosting tutorial.

Tips & Variations

Use a quality champagne to enhance the flavor in both the cake and frosting.

Ensure the champagne reduction is fully cooled before adding to batter and frosting to maintain texture.

For a non-alcoholic version, substitute with champagne-flavored sparkling grape juice.

Do not overmix batter to keep cupcakes tender and light.

If adding sprinkles, choose non-bleeding varieties if cupcakes will sit for several hours before serving.

FAQs

Can I use sparkling wine instead of champagne?

Yes, sparkling wine is a good substitute and will still give the cupcakes a lovely bubbly flavor.

How do I prevent the frosting from being too runny?

Make sure the champagne reduction is cooled down completely before adding to the frosting. Add it gradually and mix until you reach the desired consistency.