The Pioneer Woman Tasty Kitchen
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Champagne Cupcakes

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A nice little cupcake for the new year!

Ingredients

  • FOR THE CUPCAKES:
  • ⅔ cups Butter
  • 1-½ cup Sugar
  • 2-¾ cups Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt
  • ¾ cups Champagne
  • 6 whole Egg Whites
  • _____
  • FOR THE FROSTING:
  • 2 sticks Unsalted Butter, Firm But Not Cold
  • ⅛ teaspoons Salt
  • 3-½ cups Confectioners Sugar (Sifted)
  • ½ teaspoons Vanilla
  • 1 teaspoon Champagne
  • 2 drops Red Food Coloring
  • 12 dashes Edible Glitter

Preparation

Preheat oven to 350 degrees. Line cupcake tins with paper liners.

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into the creamed mixture alternating with champagne.

In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then fold in remaining egg whites. Pour into cupcake liners. Bake at 350 degrees for about 25 minutes until golden around edges and a little firm to touch.

To make the frosting, in a bowl, beat butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add confectioners’ sugar and beat until incorporated. Add vanilla, champagne and food coloring and beat until smooth and creamy. Do not overmix, it should be creamy and dense.

Decorate with glitter, if desired. Enjoy!

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Profile photo of abarnum619

abarnum619 on 6.5.2010

These cupcakes are fantastic! However, the recipe is off in terms of size. I doubled the recipe (for 24 cupcakes) and ended up with over 40 cupcakes! Very yummy though, especially with a nice sweet pink champagne!

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