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.

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14 Responses to “Pecan Pie Brownies”

  1. #
    1
    Blog is the New black — December 3, 2012 at 8:17 am

    Looks tasty!

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    2
    Jessica Steele — December 3, 2012 at 11:35 am

    These look like heaven!!!

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    3
    Shannon G — December 3, 2012 at 12:22 pm

    way to kick pecan pie up a notch! fabulous 🙂

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    4
    Mal — December 3, 2012 at 1:18 pm

    These look absolutely amazing, I can never resist pecan pie

    Mal @ The Chic Geek

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    Megan — December 3, 2012 at 8:55 pm

    I actually did make chocolate pecan pie for Thanksgiving… and quite a boozy one too! I think these pecan pie brownies would have gone over well. I’ll keep them in mind for next year!

    • beantownbaker — December 4th, 2012 @ 10:08 am

      Boozy definitely means better in my mind!

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    Sarah C — December 4, 2012 at 9:01 pm

    These are in the oven now. I can’t wait to try them! Confession – I don’t think I can wait for them to cool overnight before I have a taste.

    • beantownbaker — December 30th, 2012 @ 11:30 am

      Hope you liked them!

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    7
    Kelsey — December 4, 2012 at 10:16 pm

    What a great recipe, Jen!

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    8
    Erin @ The Spiffy Cookie — December 24, 2012 at 5:06 pm

    Holy yum!

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    9
    Kelly Anne — December 28, 2012 at 8:05 pm

    Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
    I also like the below brownie recipe.
    http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
    Thanks for sharing,
    Kelly

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    10
    ashanti kimble — June 17, 2013 at 12:56 pm

    those hing look so good before i even try to cook them so awesome baby who ever invented those you are awesome so so good mmmmmmmm………..

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    Janessa J — November 26, 2013 at 11:42 pm

    I found that baking the brownies for only 10 minutes before adding the rest was not long enough. The pecan pie topping fell right into the brownie batter and 55 minutes later,and what is left on the top is hard as a rock and the brownie still gooey and a little runny. I won’t be able to cut into squares but it still tastes good so I will chop it all together and we can eat with it a spoon and some ice cream.

    • beantownbaker — December 1st, 2013 @ 6:45 pm

      Bummer that they didn’t bake all the way through for you. Although underbaked brownies are one of my favorite desserts ever! Glad you still enjoyed them.

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