Best Easy Champagne Cupcakes Food
BEST EASY CHAMPAGNE CUPCAKES
These Champagne Cupcakes are super moist and full of champagne flavor! They are the Best Easy Champagne Cupcakes I have ever made. They'd be perfect For Fourth Of July
Provided by Jane Kaylie
Categories Other Appetizers
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
- 3. Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Do not over mix.
- 4. See the rest of instructions @@ http://recipesnfood.com/explore-recipes/best-easy-champagne-cupcakes/
PINK CHAMPAGNE CUPCAKES
Tiny bubbles. Beautiful cupcakes. Super easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 31 g, TransFat 0 g
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- 1.) Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside. 2.) Open bottle and measure out 1 1/2 cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.3.) In a small bowl, measure and whisk together flour, baking powder, salt and set aside.6.) In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.7.) Add sugar, vegetable oil and eggs. Continue mixing until combined.8.) Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.9.) Fill cupcake liners ¾ full and bake for 18-20 minutes.
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- In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
- Add the flour mixture in 3 additions, alternating with the champagne in 2 additions, beating until just combined. Scrape down the sides of the bowl as needed and be careful not to over beat.
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