This easy champagne cupcake recipe with champagne frosting is a New Year’s Eve dessert you won’t want to miss! How to make champagne cupcakes using a box cake.
Ingredients
- 1 box of white cake mix, plus ingredients on back of box, ***replace the water with champagne***
- 2 sticks of butter, room temperature
- 2-3 tbsp champagne
- 4-5 cups powdered sugar
- gold sprinkles
Instructions
- Preheat the oven according to the directions of the package.
- Line a muffin pan with muffin liners.
- Prepare and bake the cake mix according to the directions on the package, however substitute the water for champagne, so if your box calls for 2/3 cup water use 2/3 cup champagne. Divide the batter evenly among the muffins cups – but only fill them 1/2 full. They will puff up a lot!
- Bake according to the suggested time – roughly 20-25 minutes.
- Remove the cupcakes and place them on a cooling rack to cool.
- When the cupcakes are cooled, prepare the frosting.
- In a mixing bowl, beat the butter using an electric mixer until smooth, 1-2 minutes.
- Add in the champagne, starting with less and adding more for stronger flavor if desired.
- Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.
- Place the frosting in a large piping bag fit with a wilton 1m piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the centre of the cupcake, swirling out, and then swirling back into the centre, progressively stacking the frosting as you get to the centre.
By: Beth
(Grabbed from: https://thefirstyearblog.com/easy-champagne-cupcakes/)
