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. 
That’s the same recipe I used for grahams last summer, and I was addicted to them. Could not stop eating them! Thanks for reminding me to make them again.
I loved your themed week recipes, it’s so festive and fun. These sound sinful with the caramel chocolates. YUM!
I LOVE what you did with all the s’mores! Great idea and you’re just so creative with it all. Let me know if you ever need a taste-tester, I live right down the street!
i’ve wanted to try my own graham crackers… bummer to hear they’re not that much better than store bought! FABULOUS idea with the caramel chocolates though 🙂
Oh my lord…can I just tell you how good these look!!!!
And I LOVE smores!
these look FABULOUS, and yes smores with Reese’s cups are absolutely delicious! I just found your blog and became your follower because your recipes look divine, I will def. be trying some of them in the near future! Have a wonderful day!
I made this graham recipe too! I wish I had gotten to check if some of them were better a few days later, but mine were all gone after a weekend of camping. 😉 I felt like you did at first though, that they were good but not great, and so it is a good thing to know they improve with time. Thanks for all these recipes!
What a great week of posts – I especially love your caramel twist here and I’m super impressed you made your own graham crackers 🙂
golikov1r@mail.ru
It’s amazing designed for me to have a website, which
is helpful in favor of my know-how. thanks admin