Champagne Cupcakes - Cooking Tricks


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Sunday, December 31, 2017

Champagne Cupcakes

A must make for New Year's Eve.

  • 1 box vanilla cake mix
  • 1 3/4 c. champagne (or Prosecco), divided
  • 1 c. (2 sticks) unsalted butter, softened
  • 4 c. powdered sugar
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • Gold sanding sugar, for garnish
  1. Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting.
  2. Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.
  3. Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve.

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