Champagne Cupcakes

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Let's face it. The last two years have been insanely challenging for everyone on this planet, and just as we think things are getting better, something happens that causes us to take two steps backward. it's a very difficult time for us all, and as grim as times may seem, we can all use something to lift our spirits, like cupcakes! Cupcakes are the best dessert ever invented. There, I said it. Cupcakes are mini cakes with the best frosting, endless possibilities of flavor combinations, and are just so dainty and cute. They make for great alternatives to wedding cakes, birthday presents, get well gestures, and so much more. With the new year just around the corner, it was only fitting to make cupcakes, but add champagne (or Prosecco, because I am OBSESSED with Prosecco).

Champagne cupcakes add a beautiful aroma and flavor profile of bright and a slight citrus flavor to the batter, and topped with delicious icing these are literally worth every calorie. Sadly, I was not able to muster up any homemade buttercream or icing, as I ran out of confectioner's sugar and my butter was still pretty hard, so I opted for good ol' Betty Crocker and it was damn delicious. Nevertheless, these moist, fluffy champagne cupcakes are the perfect way to celebrate the end of some of the craziest years in our lifetimes.

Champagne Cupcake Ingredients:

  • Champagne or Prosecco: The star of this recipe! You only need 1/4 of a cup, and it goes a long way. Ret assured, any alcohol in this recipe is cooked out during the baking process, so these are absolutely safe to give children.
  • All-purpose flour: Super versatile, easily accessible, and will always be a staple in baking.
  • Baking powder: Gives the cupcakes their classic dome when rising in the oven.
  • Eggs: A staple ingredient in cakes and cupcakes. Eggs help with the fluffiness and airy crumb.
  • Vanilla extract: A little extract goes a long way. This helps amplify flavor!
  • Cream or half and half: More added fat and liquid to the batter and overall texture.
  • Sugar: Like any typical cake or dessert, sugar is totally necessary. Although this recipe only calls for a little over a half a cup. Not too sweet, but absolutely scrumptious.
  • Oil: Oil in these cupcakes aids in the moisture level. These cupcakes are literally the perfect texture, moistness, and mouthfeel, because of using oil versus butter.

Champagne Cupcakes Tips:

  1. Remember when mixing the batter to be super gentle. Over-mixing will cause the ingredients to get too stuff, resulting in a tough texture.
  2. Cupcakes rise pretty high during the bake, so be sure to fill the baking cups just half-way. This gives the batter enough room to bake without spilling over.
  3. It's super tempting to dive right in to frost and eat the cupcakes, but let them cool completely first! Cupcakes need around 45 minutes to cool until it's safe to ice the cupcake without risking it oozing right off.
  4. For this recipe, take out the Prosecco and it's a classic vanilla cupcake recipe, so make it your own!!

What more can I say about these champagne cupcakes other than you MUST make them. I made a batch and froze half without any icing so that when I am in the mood to celebrate anything, I have the perfect dessert to do so with. I know right now can be very frustrating, saddening, and depressing, but let's continue to stand together and help welcome in the new year with a hopeful and optimistic outlook. Cheers to us!

Champagne Cupcakes

Celebrate New Years, or any occasion, with these absolutely delicious champagne cupcakes. Moist, fluffy, and very easy to make, these champagne cupcakes are the perfect dessert for your NYE gatherings or toasting to good things ahead, and there is nothing wrong with that!

Author:
Morgan

Ingredients

  • 192g AP Flour
  • 1 ½ tsp baking powder
  • 125g cane sugar
  • 1 tsp vanilla extract
  • ¾ cup oil
  • ¼ cup Prosecco or semi-dry champagne 
  • 2 eggs
  • 3 tbsp heavy cream or half and half

Instructions

  1. Preheat the oven to 375º and line two muffin tins with baking cups.
  2. Whisk together the flour and baking soda and set aside.
  3. In a large bowl, mix together the eggs and sugar until fully combined.
  4. Pour in the oil, vanilla extract, heavy cream, and Prosecco or champagne. Whisk until the wet ingredients are fully combined and turn a pale yellow, approximately 2 minutes.
  5. Gently pour the dry ingredients into the wet a little at a time, whisking continuously. Once the batter is fully combined, mix until the flour is fully incorporated and stop.
  6. Taking a cookie scoop, divide the batter across the two muffin tins, filling 14 or 15 baking cups 1/2 of the way full, leaving room for the cupcakes to rise. Bake for 18 minutes.
  7. Let the cupcakes cool for 40 minutes before adding frosting or buttercream.

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