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. 
those look good too. Are homemade butterfingers next? I have a recipe I’m going to try out soon.
Butterfingers would be tasty, but I’ve got something else coming on Friday…
OH YUM! I really want to try these but I’m horrible at dipping things too.
This is exactly what my son’s been asking me to do. You’re making it hard to say no – they look perfect!
Why do you tempt me so? Milky Ways are my favorites. This is so worth trying 🙂
Yum these look delicious! I love Milky ways
Well they look pretty perfect to me! And super delicious too.
I’m so intrigued by the cool whip/chocolate mixture for the filling! These look so yummy and addicting!
These look so cute and much easier than the milky ways and snickers I made a few months ago. I made mine in muffin wrappers so I didn’t dip them, just layered the chocolate, nougat, caramel, and chocolate! They came out pretty tasty but was a lot of work!
I just tried these and they didn’t come out as I’d hoped. The chocolate and whipped cream mix was too sticky and wouldn’t harden. Did I do something wrong? Also what if you can’t find kraft caramel?
Rachael – Sorry to hear they didn’t turn out for you. The center part was a bit sticky while dipping and wasn’t super hard… Any caramel would work for this recipe, I just use the Kraft kind that comes individually wrapped.
I would put melted chocolate in the pan first, freeze, then the chocolate mixture, then the caramel. Then you can spoon melted chocolate on top. Would this work? (It solves the dipping problem too!)
beantownbaker — November 3rd, 2013 @ 12:36 pm
That could definitely work… The caramel might ooze out when you gut them though… Let me know how it goes if you try it.
I hope you are not using Cool Whip which is all trans-fat and high fructose corn syrup. I’m looking for a healthier alternative to the store bought Milky Way. Perhaps a recipe for homemade whip ?
These were a DISASTER. I wasted my morning and a lot of ingredients. The chocolate mixture was so sticky when cutting into squares. The directions did not state whether to add water to the caramels when melting so I didn’t…the caramels ended up thick and so sticky, I had trouble putting it on the chocolate layer. Dumped the whole mess out since I didn’t want to waste a bag of milk chocolate chips to coat them. I have been baking my entire life (60 +) and never had a recipe go like that.
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