Champagne Cupcakes Recipes

CHAMPAGNE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 18 cups of two 12-cup muffin pans with paper liners.
• Sift together the flour, baking powder and salt in a medium bowl; set aside.
• In the bowl of stand mixer, cream the granulated sugar and butter until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla.
• Reduce the mixer speed to medium low. Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture and finally the champagne. Mix until just combined. Using an ice cream scoop, fill each muffin cup two-thirds full with batter.
• Bake until the tops of the cupcakes spring back when gently pressed, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
• For the buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired.
• Put 1/2 cup of the frosting in a one small bowl and another 1/2 cup in a second small bowl. Tint the first bowl a light shade of green and the second bowl a darker shade of green. Add 1/4 cup of plain frosting to a third small bowl and tint it pink. Add 1/4 cup of plain frosting to a fourth small bowl and leave it plain. Add enough of the green food coloring to the remaining plain frosting in the mixer bowl to tint it dark green (darker than the other 2 bowls of green frosting).
• For decorating: Frost the top of 12 of the cupcakes with an even layer of the darkest green frosting. Place the graham cracker crumbs in a small bowl and dip the edges of the cupcake in the crumbs, rotating to coat the edges.
• Make aloe plants by forming 12 teardrop-shaped pieces of green gum paste. Using scissors, snip the pointed end of each teardrop halfway to the bottom in one direction, then across in the opposite direction. Spread the tips gently and place one aloe plant onto each of the frosted cupcakes.
• Fill a pastry bag fitted with a large open star tip (no. 199) with one of the lighter shades of green frosting. Fit a second pastry bag fitted with a large closed star tip (no. 846) with the other lighter green frosting. Fill a pastry bag fitted with a small star tip (no. 15) with the pink frosting. Fill a pastry bag fitted with a small round tip (no. 2) with the white frosting.
• Pipe cacti onto the cupcakes using the 2 shades of green frosting. Pipe cactus flowers with the pink frosting and finish by piping small white dots on the cacti for the needles.

CHAMPAGNE CUPCAKES

Steps:

• Separate eggs; discard 4 of the yolks. Allow remaining yolks, the egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, generously grease twenty-four to thirty 2 1/2-inch muffin cups. If using vanilla bean, use a sharp knife to scrape seeds from vanilla bean halves; set seeds aside. In a medium bowl stir together flour, baking powder, and salt.
• Preheat oven to 350°F. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight); set aside.
• In another large mixing bowl beat butter on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in the reserved egg yolks and the vanilla seeds or vanilla extract. Alternately add flour mixture and champagne to butter mixture, beating on low speed after each addition just until combined. Fold half of the beaten egg whites into the batter to lighten; fold in remaining beaten egg whites. Spoon batter into prepared muffin cups, filling each about three-fourths full.
• Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
• Place jam in a pastry bag fitted with a round tip. Insert the tip into the top of each cupcake. Squeeze about 1 teaspoon of the jam into the center of each cupcake. Spread or pipe Champagne Butter Frosting on cupcakes. Decorate with jimmies, coarse sugar, and/or other white sprinkles. Champagne Butter Frosting
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in champagne and vanilla. Gradually beat in the remaining powdered sugar. Beat in enough additional champagne until frosting reaches spreading consistency.

CHAMPAGNE-VANILLA CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes.
• Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes.
• Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes.

PINK CHAMPAGNE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

PINK CHAMPAGNE CUPCAKES

Steps:

• 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• 2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
• 3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.