Champagne cupcakes
As I mentioned in the Strawberry cupcake post, I made 6 dozen cupcakes for a cousin’s graduation party. I wanted to try the champagne cupcakes since they seemed fitting for the celebratory occasion.
The cake was deliciously moist and had a great texture. The frosting did as well. I couldn’t really taste a strong champagne flavor but hubby said he really could. They were definitely a hit.
Champagne Cupcakes – from Crazy about Cupcakes
2/3 cup butter, at room temperature
1 1/2 cups granulated sugar
2 3/4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
3/4 cup champagne
6 large egg whites, at room temperature
Preheat oven to 350. Insert liners into a medium cupcake pan.
In a large bowl cream together butter and sugar until light and fluffy, about 3-5 minutes.
In a separate medium bowl sift together the flour, baking powder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl, beat the egg whites on high speed until stiff peaks form. Fold one-third of the egg whites into the batter until blended, then fold in the remaining egg whites until well blended.
Fill the cupcakes liners 3/4 full. Baker for ~20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool in pan.
Once completely cooled, brush 1 Tbsp of champagne onto the tops of the cupcakes.
Champagne Frosting – from Crazy about Cupcakes
3/4 cup vegetable shortening
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
3 Tbsp champagne
4 1/2 cups confectioners sugar
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners sugar and beat until smooth.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I loooove this stuff. I’ve always called it Muddy Buddy, though.
I made this as treats to the humans from our 2 dogs. My mom fell in love with it and went out right away and bought the ingredients. Merry Christmas.
Everyone always raves about this stuff but I confess: I’ve never had it! I was allergic to peanuts during childhood 🙁
But it looks so good that I think I need to give it a try now!
This stuff is sooo good. I’ve never made it myself, but have had it several times. Perhaps I’ll make it sometime soon.
One of my college roommates made this for us, and I’ve been in love with them since! We usually use Crispix, though, which is rice and corn. =)
We love that stuff too! We make it for our friends all the time and they can’t stop eating it.
Like Joy said, we use Crispix too.
Why is this called Puppy Chow mix? At first I thought it was for dogs and was alarmed by the chocolate chips in the ingredients…
No idea why it’s called Puppy Chow… That’s just what we always called it…
They’ll promise you a job , however end up taking your money or personal information.