Champagne Cupcakes
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These Champagne Cupcakes are super moist and full of satisfying champagne flavor! They’d be perfect For New Year’s Eve or any other special occasion.
Champagne Cupcakes
I am a big fan of using champagne in desserts when I can. Champagne is pretty much the universal celebration drink and dessert is the universal celebration food, so why not combine them? It gives you the best of both worlds and the perfect treat for a special occasion – especially New Year’s Eve!
When it comes to champagne treats, I’ve made No Bake Champagne Cookie Pops, Mini Strawberry Champagne Cheesecakes, Mini Strawberry Champagne Trifles, a Strawberry Champagne Layer Cake and even Champagne Mousse! But of course these Champagne Cupcakes (originally posted back in 2014) have always been a favorite. Today I’m sharing an updated version with you that’s even better than before!
How are these even better? First, they contain even more champagne. Second, the texture of these cupcakes is even better than before! These are based on my newest Moist Vanilla Layer Cake, which is a favorite for me whether making a cake or cupcakes. I used it here as cupcakes and it makes the most lovely, fluffy cupcakes! These Champagne Cupcakes truly are the best and I know you’ll love them!
How to make Champagne Cupcakes
The first thing you’ll want to do when making these cupcakes is make a champagne reduction. You’ll use one and a half cups of champagne and cook it down to 3/4 cup. This allows you to add twice the amount of flavor with half the amount of liquid, so you don’t mess up the texture of the cupcakes. Once the champagne is reduced, set it aside to cool. You could even pop it in the fridge.
Next, you’ll make the cupcakes. These use both butter and oil to give you the best of both worlds – butter for flavor and a little oil for added moisture. Start by creaming the butter, oil and sugar together until it’s light in color and fluffy. You’ll be able to see very visible change and know it’s creamed.
You’ll then add the eggs and vanilla extract, followed by alternating the dry ingredients and milk/champagne. Bake the cupcakes, then set them aside to cool.
Champagne Buttercream
These cupcakes don’t stop at adding champagne to the cupcakes, it’s also in the buttercream! Gotta go all out, right?!
The buttercream is made with my usual butter and shortening, but always feel free to use all butter. I personally prefer the shortening, since I like to leave my cakes and cupcakes at room temperature when I can. I think they taste better that way and don’t dry out as quickly. All butter frosting doesn’t do as well at room temperature, so I use some shortening.
To your butter/shortening and powdered sugar mixture, you’ll add the champagne reduction that remains to give you your champagne flavor. Once well combined, your champagne buttercream is ready to go!
Are Champagne Cupcakes alcoholic?
While some alcohol does bake out of the champagne when it’s cooked on the stove (and in the oven), generally there is still some alcohol that remains. How much remains can very (read more about that here), but it’s safe to say that yes, these are alcoholic.
If you’re looking to make sure they have plenty of alcohol in them for a celebration and don’t want it all cooked, you could add some additional champagne to the cupcakes after they are baked. Poke some holes in the tops of them with a toothpick and then brush the tops with some additional champagne. It’ll also add even more flavor!
These Champagne Cupcakes are sure to be a hit no matter what! They are seriously full of flavor and such a tasty, light cupcake! I hope you enjoy them!
Check out my recent Champagne Cupcakes with Champagne Truffle Filling! They are another version of a champagne cupcake with a whipped champagne truffle filling!
Recipe updated 12/23/19. If you are fan of the original recipe, you can download that here.
You might also like
No Bake Champagne Cookie Pops
Strawberry Champagne Layer Cake
Mini Strawberry Champagne Trifles
Champagne Mousse with Chambord
Raspberry Peach Champagne Popsicles
Read transcript
Champagne Cupcakes
These Champagne Cupcakes are super moist and full of satisfying champagne flavor! They’d be perfect For New Year’s Eve or any other special occasion.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 1 minutes
- Yield: 12-14 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/2 cups (360ml) champagne
CHAMPAGNE CUPCAKES
- 1 1/4 cups (163g) all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 1 1/2 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (120ml) champagne reduction, above
- 2 tbsp (30ml) milk
CHAMPAGNE BUTTERCREAM
- 3/4 cup unsalted butter, room temperature
- 1/4 cup shortening
- 4 cups (460g) powdered sugar
- 4 tbsp champagne reduction, above
- 1/8 tsp salt
Instructions
1. To make the champagne reduction used in the cupcakes and frosting, add all of the champagne to a medium sized saucepan and cook over medium heat until you’ve got 3/4 cup remaining. Don’t boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool.
2. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
3. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
4. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
5. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
6. Add half of the dry ingredients to the batter and mix until mostly combined.
7. Add the milk and champagne reduction and mix until well combined. The batter might look a little curdled, but that’s ok.
8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
9. Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
10. Remove cupcakes from the oven and place on a cooling rack to cool.
11. To make the buttercream, combine the butter and shortening in a large mixer bowl and beat until smooth.
12. Add about half of the powdered sugar and mix until smooth and well combined.
13. Add 3 tablespoons of the champagne reduction and the salt to the frosting and mix until well combined.
14. Add the remaining powdered sugar and mix until smooth. Add additional champagne reduction as needed to get the right consistency.
15. Pipe the frosting onto the cupcakes. I used Ateco tip 844. To see how to create the swirl design, see my tutorial. Add sprinkles, if desired. Note that if you’re doing to serve the cupcakes more than a few hours after adding the sprinkles, you may want to use a sprinkle that doesn’t bleed, like the ones shown.
16. Store the cupcakes in an air-tight container. Cupcakes are best if eaten within 2-3 days.
Keywords: new years dessert, new years recipe, holiday cupcakes, best cupcake recipe, best vanilla cupcake recipe, easy cupcake recipe, easy vanilla cupcake recipe, homemade cupcakes, homemade cupcake recipe
Enjoy!
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
Gorgeous! And once again, I’m drinking that champagne as it goes into the frosting!
I would’ve cracked up at that shot order, too. But you’re a brave woman, risking mockery for a party night out!
These look stunning! Happy 2015!
You make the prettiest cupcakes I’ve ever seen. Indulgent and irresistible!
Hope you had a wonderful Christmas!
I adore these cupcakes. Also happy birthday! I love when the moms can outparty us haha.
Considering how much I love your vanilla cupcakes, I am 1000% sure these will be my new favorite!!
You’re so cute with your dance parties! I doubt I could get my mom to join in, and my grandmas… Well, let’s just say they’d probably stay on the couch. 😉 So glad you had a lovely time with your family! And these cupcakes… I totally wish I could have 2 of these instead of a glass of champagne (or Martinelli’s) on NYE! Pinned!
I am definitely sure that I am gonna make and love these cupcakes. The perfect new years treat. Sounds like you had a fabulous Christmas
How fun! Sounds like you had a really great week and these gorgeous cupcakes are such a great way to cap it all off! Hope you have a great NYE Lindsay!
I love the idea of champagne cupcakes! They sound delicious. And I totally just googled a “buttery nipple” lol!
Hi. What have you got sprinkled on the top? Guessing at brown sugar but want to try making this weekend so would be good if I knew for definite? Thanks
They are actually just gold colored sugar sprinkles. I can usually find them at the grocery store. Enjoy the cupcakes!
Hello! Can you please let me know how many cupcakes this recipe makes? Thanks!
I’m sorry that got left off. It’ll make 12-14 cupcakes.
Does it matter what type of champage you use? what kind do you use?
I don’t think it matters. I used Korbel.
So I just made your cupcakes (twice). the first time they were a little under cooked (i can be a little impatient), but the second batch came out great. It’s incredible what 2 more minutes in the oven can do for the taste. the first batch tasted a little sour, but the second batch was not sour at all.
could you substitute Greek yogurt for the sour cream?
yes, you can. It will change the texture and flavor of the cupcake a little though. I find them to be more dense with yogurt.
can I bake this as cakes? And how many 8″ layer cake can I bake with this recipe? thank you
You can bake it as a cake. I’d double it and make three 8 inch layers.
Can’t wait to try these! Does the champagne need to be cold???
No, it doesn’t.
What kind of tip for frosting do you use? I like your swirl.
It’s Ateco tip 844, but Wilton tip 1M would be fairly similar and you can usually find it in stores.
Hi! I plan on making these this weekend as a part of my “12 Cupcakes of Christmas” feature, as well as for a holiday party- I was wondering how you got your sprinkles so gracefully laid in the crevices of the frosting? They look so elegant!!
Thanks Katie! I’m sorry to say I don’t have a special secret. However, it’s best to add the sprinkles right after piping the icing so that they stick.
Hey! These are so gorgeous and festive! Can I make the reduced champagne in advance and keep.in the fridge til ready to use?
Definitely.
Hi! I’m going to make these for NYE Thursday, they look perfect! QQ- wanted to confirm you used salted butter for the cupcakes, and then what type for the icing (the recipe didn’t specify)? I usually go unsalted for everything, but I imagine the salted brings out the flavor for this? Thank you so much!
Yes, I used salted butter in the cupcakes, instead of unsalted butter and adding salt separately. I also use salted butter in the frosting. I think it does bring out flavor. That said, if you replace the shortening with butter (therefore using all butter), I’d suggest half salted and half unsalted.
I have a similar recipe that I made with Pink Champagne and the color is a beautiful delicates shade of pink.
I just made these. I can’t taste the champagne, but I’m drinking it, too. So I’ll have to wait until tomorrow to judge that. Either way, they’re delicious and moist. I use Greek yogurt rather than sour cream. And I make a cooked flour buttercream frosting so it’s not as sweet, but i still added the same amount of champagne. Delicious! And gorgeous!
Theses look yummy! I’m planning on making them tomorrow for New Year’s Eve, but have never made a frosting with shortening. What’s the benefit versus all butter? Thanks!
Hi Jess, I talk a bit about my preference in this post.
Hi Lindsay, I love your blog and your vanilla cupcakes are the best. Best best best. I make them all the time. I will be running home to make these. Does it matter if the champagne is a little flat (last weekends left overs). Also when you are adding liquid flavouring to the vanilla cake recipe (champagne, espresso, caramel) do you adjust anything else or despite being runnier will they still rise correctly? this is something I have been wanting to experiment with but I’m a little apprehensive. Thanks. Love your work!
It should be fine with flat champagne. As for adjusting the recipe, in general it should be fine. But that isn’t always the case. Lemon for example will cause a problem.
Thanks. I guess it’s when you start to add things that react against each other. I will be experimenting. I might try these with fresh and flat champagne to see the difference. thanks again
I tried these for NYE. Unfortunately, they are stuck to the wrappers! What did I do wrong?
Did you use different wrappers than usual? I find sometimes cakes come away more easily from some wrappers than others. Try giving them a quick spray next time with the non-stick spray. This always work but is not ideal for presentation as it can leave grease spots on your wrappers. Good luck!
These are beautiful! I can’t wait to make them. I always use the creaming butter and sugar method, add eggs, vanilla, and sour cream then dry ingredients. I used to work in a bakery so I like that method. I love champagne, thanks so much for sharing this wonderful recipe.
Hi there. I’m planning on making these as minis. I saw your note about the butter and I was wondering if you think the butter will still bake through properly in a mini cupcake, or if you think melting it before would be better.
Thanks! Can’t wait to try this recipe!
It would probably be fine, but melting the butter might be the safer way to go.
I am so excited about these!!!! Have you ever added strawberries to either the cake or the icing? I have seen your strawberry cupcakes too. But I am just wondering about adding a little strawberry flavor and am curious if you would recommend adding them to the cake or the icing. Thoughts?
I think either way would be great. The chunks in the cupcakes would add some nice moisture to the cupcake, but in the frosting it’d be a nice pink. 🙂 Can’t go wrong.
Hi I was so excited to make these and when I did they did not turn out at all like the picture 🙁 My batter was the consistency of a bread batter and they turned out more like a bread than a cupcake. I followed you’re recipe except used greek yogurt instead of sour cream. Could that be my problem? I’m hoping you can help I’d love to make them again later today and hopefully turn out better as I want them for a birthday party Saturday. Any tips would be appreciated!
I’m sorry they didn’t quite turn out. I do find that greek yogurt tends to make a denser cupcake, so that could be part of it and you could definitely try them again with the sour cream. But these are denser cupcakes than some anyways. Most people love them, but if you would prefer to try something that’s a little lighter you could try out this cake as cupcakes. It’d be easy to cut in half for 12 cupcakes or make the full recipe for about 24. It uses a sweet white wine instead of champagne, but it’s a lighter cupcake. You could still use the frosting from the champagne cupcakes and use the same wine from the cake/cupcakes in place of the champagne. I hope that helps!
I have been looking for a cupcake that I LOVE and this one is it. They are easy to make, fantastic flavor & the consistency was wonderful too! Thank you for sharing!
I’m so glad you enjoyed them!
What’s the difference between using egg whites vs. whole eggs? Coloring? Doubling this to make a cake!
I think egg whites tend to make a light and softer crumb. You could definitely use whole eggs in this cake though, especially when doubling it.
Hello, quick question…
Did you melt the butter before mixing it into the cupcake batter?
Thanks!
I did not initially, but I often do now. You can do it either way.
What are some champagne you’d recommend using?
I believe I used Korbel in these, but most champagnes should be fine. I think I’ve used Barefoot before too.
How well do these cupcakes freeze (prior to frosting)?
If I remember correctly, they should freeze fine. I always recommend defrosting still covered in the fridge.
I just made these and they stuck to the wrappers. I bake all the time and never had this happen before. Is it because I didn’t cream the butter and sugar? I never made cupcakes without doing that step but wanted to follow your direction as this was the first time I made these. what I could scrape off the wrappers tasted really good but the majority of them ended up in the trash
Hmm, I don’t know why that would happen. It’s not the creaming – these cupcakes don’t use that method. Sometimes, it can be the wrappers themselves. I’m not sure though.
My daughter and I just tried these and they didn’t come out well – they were flat and oily/buttery. We melted the butter (1 1/2 sticks) and used Swan’s cake flour instead of all purpose flour. We want to try them again tomorrow for NYE. Any suggestions? Thank you so much. The frosting was perfect though and had to stop ourselves from eating it from the bowl!
Heyyy, thank you so much for the recipe!
I really want to make some of these cupcakes for New Year’s, but I can’t really find shortening around here, I’ve never actually sen in stores. Do you have any sughestion of a substitute? I was thinking butter, but I don’t have much baking knowledge so I am looking forward to listening to your advice. Thankss and Happy New Year!!
Yes, butter is the right substitute for shortening.
Hello, I made these for this past New Year’s celebration, and I must say, they were the BEST cupcakes & frosting I’ve ever made (and I make TONS of cupcakes)! Your buttercream recipe with my high-ratio shortening made some of the BEST piping buttercream I’ve ever worked with, and I’ll probably use it for everything, lol! The best part, everything actually tasted like champagne (I actually used prosecco)! I wish I could share pictures. Thanks so much for sharing your recipes ????
I’m so glad you enjoyed them!
Do you use salted or unsalted butter for the frosting ?
I use salted butter with the shortening. If you were to use all butter, I’d do unsalted and add a little salt.
Can you leave out the champagne in the cupcake, to make it a vanilla cupcake.
You can. That recipe is here. If you’re looking for a vanilla cupcake recipe, this is my newest version.
Hi Lindsay, I ordered your cook book last week and I literally love it!!! …. I was disappointed that the Champagne cupcake recipe was not included.
I am going to make the cupcakes today….do I use dry champagne?….Which Korbel did you use?
I’m glad to hear you’re enjoying the book! It primarily has new recipes in it, rather than ones you can find on the site, as I’m sure you’ve noticed. For many people, it wouldn’t make sense to buy a book that has recipes that can already be found on my site.
You could really use any champagne. I believe I did use a dry one, but a sweet one would work well too.
Good afternoon! I was wondering if the egg whites must be whipped for this recipe… Thank you and greetings from Argentina 🙂
No, I don’t whip them before adding.
Just tried out this recipie with just a little twist and it turned out wonderfully! Subbed lemon flavored yogurt for the sour cream and replaced the champagne in the batter with a reduction like in your Champagne cheesecake (I used prosecco to save a little money though) and it had an amazing lemony flavor with the tangy sweet taste of champagne. It was so good! Topped them off with the Champagne frosting and white chocolate covered strawberries for Valentines day. My roommates loved them and a friend told me to quit school and open a bakery so I’d say this recipie is a winner! Next time I might use half lemon yogurt half plain yogurt so the taste of champagne is stronger compared to the lemon.
I am very critical of my foods. I was not happy with the final product with this recipe. They looked awsome, absolutely beautiful.
However, the cake ended with a doughy bland flavor and the icing was super sweet.
So did I beat the batter to long or not enough? How would I also make the cake more flavor-able?
I’m sorry you weren’t happy with them. It’s possible that it’s simply a preference thing. These are a denser cupcake than some. Here’s a newer champagne cupcake recipe of mine that uses the creaming method – just be sure the butter and sugar are fully creamed to get a light and fluffy cupcake.
Hey LINDSAY, this is the first time I tried CHAMPAGNE CUPCAKES with your recipe and my family loves it so much. Thank you! I’m going to make some variation with this recipe and shall let you know if I come up with something great
I like making this recipe but I found that as instructed, the butter bits gave me greasy cakes with butter pooling in the pan! Now I do the standard creaming method and it comes out great. Have you tried it with pink champagne? I’m curious but I don’t want to do food coloring for the pink.
I plan on making these this weekend! I really want the champagne flavour to come through. Does it with this recipe or should I be adding more?
I believe that it does, but if you’d like even more flavor you can double up the amount of champagne listed for the frosting and reduce it in half on the stove. You’ll end up with the same amount of champagne to add to the frosting, but it’ll be stronger.
I definitely plan on making these! Could they be made in foil cups?
Foil cups should be fine. Enjoy them!
Just tried this recipe and I followed your directions exactly but it’s SUPER buttery and airy (lots of big visable holes). When I say buttery, I mean it’s seeping through the baking cups and even after I remove the cupcakes, there’s a puddle of melted butter in the cupcake tray. Is there something I’m doing wrong?
I don’t normally notice them being that buttery, but some people have described them that way before.
Hi, I just tried this recipe but found they’re really doughy and smell yeasty, more reminding !e of bread than cupcakes, any idea what went wrong?
Hmmm, no I’m not sure. I’m sorry!
The champagne gives it the yeasty-fermented smell like sourdough. I like it 🙂
Can I use the creaming method for this recipe? I baked these twice now and followed the directions and they came out beautiful, perfectly domed but once they were cooled, it was very dense. All my ingredients were at room temp., not expired and did not over beat because there were still bits of butter in the batter like you mentioned.
These cupcakes use the creaming method. You can swap out the orange juice for milk – or even a little more champagne.
Mafe these for a retirement party. Many of the guests commented that they were the best cupcakes they’d ever had! Thank you!
Wonderful! So glad to hear that!
I have made these twice now. Once for a friends Anniversary party and last week for a rehearsal dinner. I added a sugared rose petal to the top they were beautiful. I made one change I did 3/4c butter 1/4 c shortening they were so good many said best they ever had.
★★★★★
I’m so glad you enjoyed the Cupcakes!
Will I have problems with this recipe if I use the extra dry Champagne?
Any type of champagne should be fine.
If I don’t have an electric mixer can I cream the butter and sugar, and do wet and dry ingredients separately then combine?
Just made these for a New Year’s Eve party tonight and they came out delicious (always test before serving!). 🙂 I topped them with a thin slice of strawberry and it’s a wonderful compliment to the taste. Thank you!
★★★★★
Wonderful! So glad you enjoyed them!
how many mini cupcakes could I get from this recipe?
I’m not sure. You’d probably get at least close to 30.
Just made these; quite disappointing. When I removed them from baking there was a puddle of butter in muffin tin so liner was greasy. Cupcake flavor was ok texture was not appealing. The frosting is very sweet and taste like shortening. Glad I gave this recipe a dry run before using them for a baby shower.
I’m sorry you were disappointed. These cupcakes seem to please some, but not others. They are a little denser and buttery, it’s true. As for the frosting, the shortening can always be replaced with an equal amount of butter, if shortening isn’t your thing. If you’d like to try an updated version, these are my new champagne cupcakes and are quite different from these as far as texture.
beautiful cupcakes! I would like to make these for a baby shower. Will the champagne bake out so as to be alcohol free? May use a sparkling juice in frosting……… any thoughts? thank you
★★★★★
Hi!
I’ve made these cupcakes every year for my birthday for the last 3 years!! They are absolutely my favorite! I usually use my favorite peach sparkling wine and they turn out so beautifully.
This year I have a friend who had a gluten intolerance.
I am going to try baking with almond flour.
I was wondering if you had any experience or tips on how I should go about this or if I’ll be experimenting on my own.
Either way, I’ll try to remember to let you know what I did and how it turned out!
Thanks for a beautiful recipe!
Emmylou
★★★★★
I really don’t have much experience working with almond flour. I would imagine if they do bake ok, the texture will be relatively different. A gluten-free all-purpose flour might work out better. I hope they turn out well! I’m so glad to hear you enjoy the recipe!
This champagne cupcake recipe looks amazing and so perfect for our New Year’s celebration. Thank you for the recipe!
Before I make these, i was wondering if there is a substitute for champagne.
Not really. If you leave out the champagne, you’d have vanilla cupcakes. There may be some kind of champagne flavoring you could buy, but I’ve never tried.
Hi. I’m going to make these this year. I see in some older comments from years past some mention of sour cream vs yogurt. I don’t see either one of those ingredients in the recipe. Was that for a previous recipe possibly? Thanks!
Yes, I recently updated the recipe. I think the new version makes a nicer, fluffier cupcake. But if you’d like to try the old version, there is a link to download that recipe right above the pink recipe card.
Hi,
I made these last year with sour cream but the recipe above doesn’t show that as an ingrediant. Do you still have that recipe? It was my favorite. Thanks.
Yes, if you look right above the pink recipe card, there is a link to where you can download the PDF of the old version of the recipe.
I was wondering if these would be safe to take to work? I’m a nurse and will be working New Years Eve and I was wanting to take something fun. How alcoholic are we talking about here?
I honestly don’t know what the final alcohol content is, but I personally would feel OK taking them to work. I don’t really think there’s enough alcohol when it’s divided between the cupcakes to be an issue. But ultimately you have to use your judgment.
I made these last night with Barefoot Bubbly Moscato Or something to that effect. As a rare consumer of alcohol I wasn’t sure what to expect as far as taste. Anyway, I tasted the bubbly to have an idea of what flavor to expect and reduced it as stated but the cake tasted plain to me. The frosting had a tangy taste but I’m unsure if that was the intended effect. Also, is the reduction to be syrupy as mine just reduced in volume and I didn’t let it get to boiling stage?
Hi, I plan on trying this cup cake recipe but making one sponge cake. How long would I have to cook it for.
I’m not really sure, I haven’t done that. It could be anywhere from 20 to 30 minutes. Just be aware that when you bake that much cake batter in one pan, it can sometimes give you the denser texture.
Ooh, so I made this with the almond flour and used only brown sugar instead of white and it was fabulous!
Hi I have a question about mixing cake batter. I heard from someone that “mixing should be done only in one direction.” Otherwise the cake will not look good. I didn’t understand why or how mixing the cake batter in one direction is better than random.
I use hand-held electric mixer.
And also some use recipes say to beat butter and sugar first then add the rest but some say just beat all wet together and then add all dry ingredients next altering dry and milk.
Which way gives us best cake density for a layered cake and moist cupcakes.
I’ve never heard that about mixing in one direction and don’t really know that to be true. As for mixing method, there is no one-size-fits-all. It really depends on the individual recipe.
If I use the full bottle of champagne, Can I freeze the Leftover champagne reduction for future use
I don’t see why that would be a problem.
I am hoping to make these for our daughter’s wedding ( we had to cancel the real one due to Covid restrictions, so just a tiny wedding).
I want to make them in mini cupcakes. Should I change the baking time or any thing else?
Cheers!
Hey Lindsay!
I’m planning on making these cupcakes for my family and me. However, my daughter is underage. Can she still eat the cupcakes or will it have the same levels of alcohol as if you were to drink it?
Thanks in advance!
I have read conflicting things about that so that’s a decision you’ll have to make.
The comments reference yogurt or sour cream, but it’s not listed in the ingredients. Is this so.ething I need?
This recipe has been updated from an older version that included sour cream, which is why there are some comments about it. You do not need it in this version of the recipe.
The actual cupcakes are amazing. I love the flavor, but the frosting is not good. The shortening and the butter make it so heavy and completely cancel out the flavor of the champagne. Is there a different frosting recipe you would recommend to pair well with the cupcakes?
★★★★
What if you use extract instead of the 1/2 cup of champagne reduction? Would you add more milk?
Yes, replace it with milk.