Tasty Tuesdays!

Champagne Cupcakes!

with champagne buttercream 

I made these as a special celebration cupcake for my sisty on her birthday

(and by "for my sisty" I mean "for me to sample"...)

The recipe is pretty straight forward, nothing too complicated.

You can use whatever champagne you like, but being on a budget I just got some Brut.

Delicious no matter what.

Let's get to it:

Cupcake Ingredients:

2 3/4 cups all-purpose flour

3 tsp. baking powder

1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites

Champagne Buttercream Ingredients:

3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature

Preheat oven to 350

and prep your cupcake pan with 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 creamed mixture alternately with champagne.

In a different clean bowl, beat egg whites until stiff peaks form. 

Fold whites into batter to lighten it,

Fill the cupcake liners about 2/3 full.

Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.

For the frosting:

beat together sugar and butter 

(mix on low until well blended, and then on medium for another two minutes or so)  

Add vanilla and champagne, beating on medium for another minute.

Frost those bad boys, and you're good to go!

Yum Yum.

Recipe adapted from Gimme Some Oven