Fluffy white champagne cupcakes topped with chocolate ganache and mascarpone buttercream, all imbued with a champagne zing. The ideal New Year’s Eve treat! Check out all of my other champagne-inspired dishes that are ideal for New Year’s Eve.
2016 begins in two days. Isn’t that correct?
[consults calendar]
That’s correct. Oh my goodness. It implies that for the next six months, I’ll be signing checks with the erroneous date. It also means we’ve passed the halfway point for the decade, which means we’re getting closer to 2020, which seems much too far away right now. It definitely doesn’t help that I’m watching Back to the Future right now, so I’m in a time travel mentality.
Wait wait! Crazytown in 2016.
In that case, I suppose I should start my New Years Eve plans, which I already know will consist of lounging on my sofa in my pajamas, since going out to a loud, busy bar filled with enthusiasm for a new year isnt in the cards this year.
But that doesn’t mean I can’t indulge sometimes, and this year it’ll be with these lovely, wonderful, fluffy, joyful, celebratory Champagne Cupcakes.
Contents
- Ingredients for champagne cupcakes
- How to make champagne cupcakes
- Champagne Cupcakes
- FAQs
- Does the alcohol cook out of champagne cupcakes?
- Are champagne cupcakes OK for kids?
- What is the best champagne for baking?
- Does champagne cake have alcohol?
- Do alcohol infused cupcakes get you drunk?
- Is champagne frosting OK for kids?
- Is it OK for a 13 year old to drink champagne?
- Can a 13 year old have a glass of champagne?
- Is 7 year old champagne OK to drink?
- Is cupcake champagne sweet?
Ingredients for champagne cupcakes
Cupcakes
- 1.5 cups white cake mix (purchased or handmade)
- two egg whites
- 1 cup of coconut milk
- cupbutter,melted
- 3tablespoonschampagne
- optional tsp vanilla extract
Ganache
- .25 cup chopped bittersweet or semisweet chocolate
- a cup of heavy whipping cream
- 1tablespoonchampagne
Frosting
- softened cupunsalted butter
- a cup of mascarpone cheese
- 2-3 cup sifted sugar
- 2tablespoonschampagne
- Optional gold sprinkles
How to make champagne cupcakes
Cupcakes
- 1.5 cups white cake mix (purchased or handmade)
- two egg whites
- 1 cup of coconut milk
- cupbutter,melted
- 3tablespoonschampagne
- optional tsp vanilla extract
Ganache
- .25 cup chopped bittersweet or semisweet chocolate
- a cup of heavy whipping cream
- 1tablespoonchampagne
Frosting
- softened cupunsalted butter
- a cup of mascarpone cheese
- 2-3 cup sifted sugar
- 2tablespoonschampagne
- Optional gold sprinkles
The batter contains champagne. Champagne is infused into the rich chocolate ganache. The mascarpone buttercream icing contains champagne. Champagne, champagne, and more champagne.
They’re fluffy, which is precisely what I was looking for. Cupcakes that are very fluffy and airy. I didn’t want them to be too thick since champagne isn’t. It’s bouncy and cheerful!
I covered half of them with a simple chocolate ganache with a champagne zing, and then piled on a tower of mascarpone buttercream frosting with, surprise, surprise, champagne!
I used mascarpone cheese instead of cream cheese for the icing since I wanted them to be light and fluffy. The icing is fluffy, the ganache is fluffy, and the cupcakes are so fluffy I’m going to die!
Why did I just use half of the chocolate? Just for the purpose of investigation. I wanted to compare the balance of chocolate with white cake and buttercream against no chocolate, and I discovered they’re both fantastic.
After taking a mouthful, you’ll notice a faint zing of champagne, which is about the finest aftertaste I can ask for in a cupcake.
Since they are light in texture, these cupcakes will not weigh you down during your New Years Eve celebrations, allowing you to taste all of the other wonderful delights at the party without having to loosen your (undoubtedly elegant) belt.
Champagne Cupcakes
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Description
Equipment
- tin for cupcakes
Muffin
- cupcake wrappers
Muffin
- Mixing Stand
- blending bowls
- Hand held mixer
- Bag of pastries (reusable)
- Bags for pastries (disposable)
- Decorating ideas
Ingredients
Champagne Cupcakes
- 1.5 cups white cake mix, purchased or homemade
- two egg whites
- 1 cup of coconut milk
- cup melted butter
- 3tablespoonschampagne
- optional tsp vanilla extract
Chocolate Champagne Ganache
- a cup of heavy whipping cream
- .25 cup chopped bittersweet or semisweet chocolate
- 1tablespoonchampagne
Champagne Frosting
- softened cupunsalted butter
- a cup of mascarpone cheese
- 2-3 cup sifted sugar
- 2tablespoonschampagne
- Optional gold sprinkles
Instructions
Champagne Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Set aside a muffin tin with 12 liners.
- 1 tsp vanilla extract
3 cups butter, 3 tbsp champagne 1 pound coconut milk 1
Combine dry cake mix, egg whites, coconut milk, melted butter, and champagne in a large mixing bowl using a stand mixer or hand mixer. Blend on medium speed until everything is fully incorporated. At this stage, test the batter; if the coconut flavor isn’t overpowering, you’re done! If it’s too much for you, try adding some vanilla extract.
1 egg white, 1.5 cup white cake mix - Bake for 13 minutes, or until a toothpick inserted in the center comes out clean.
3-3
Fill each cupcake liner halfway. 2 - Remove from oven and set aside for a minute to cool in the pan. Remove from pan and cool thoroughly on a wire rack.
Chocolate Champagne Ganache
- 4 cup whipped heavy cream
Heat heavy cream in a microwave-safe bowl for 30 seconds, or until hot but not boiling.
1 - Let the chopped chocolate to remain for a few minutes to soften. 25 cup semisweet or bittersweet chocolate
- Stir constantly until the chocolate is fully melted.
- Stir in the champagne until entirely combined. Put in the refrigerator for at least 15 minutes to chill.
1 teaspoon champagne - Remove from the refrigerator and whip on high until light and fluffy.
- After the cupcakes have cooled fully, spread or pipe ganache on top of each one.
Champagne Frosting
- Mascarpone cheese, 3 cup
3 pound unsalted butter 1
In a large mixing bowl, cream together the butter and mascarpone cheese until blended and frothy.
1 - 2 cup at a time, whisk on medium-high speed, tasting as you go, until the mixture is as sweet as you prefer. Whip in the champagne and mix.
2 teaspoons champagne, 2-3 cups powdered sugar1 cup powdered sugar
- Pour ganache on top of each cupcake and garnish with gold sprinkles. Enjoy!
Sprinkles of gold