Champagne cupcakes

As I mentioned in the Strawberry cupcake post, I made 6 dozen cupcakes for a cousin’s graduation party. I wanted to try the champagne cupcakes since they seemed fitting for the celebratory occasion.

The cake was deliciously moist and had a great texture. The frosting did as well. I couldn’t really taste a strong champagne flavor but hubby said he really could. They were definitely a hit.

Champagne Cupcakes – from Crazy about Cupcakes
2/3 cup butter, at room temperature
1 1/2 cups granulated sugar
2 3/4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
3/4 cup champagne
6 large egg whites, at room temperature

Preheat oven to 350. Insert liners into a medium cupcake pan.

In a large bowl cream together butter and sugar until light and fluffy, about 3-5 minutes.

In a separate medium bowl sift together the flour, baking powder, and salt.

Blend the dry ingredients into the creamed mixture alternately with champagne.

In a large clean bowl, beat the egg whites on high speed until stiff peaks form. Fold one-third of the egg whites into the batter until blended, then fold in the remaining egg whites until well blended.

Fill the cupcakes liners 3/4 full. Baker for ~20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool in pan.

Once completely cooled, brush 1 Tbsp of champagne onto the tops of the cupcakes.
Champagne Frosting – from Crazy about Cupcakes
3/4 cup vegetable shortening
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
3 Tbsp champagne
4 1/2 cups confectioners sugar

In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners sugar and beat until smooth.

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6 Responses to “Cranberry Ice Cream”

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    1
    Ashley @ My Midwest Table — October 28, 2014 at 4:11 pm

    I bet this ice cream is amazing! It looks like it would be!

    Thanksgiving is such a great holiday. I, too, enjoy family time and food. And I find it so much fun to host!

  2. #
    2
    Shannon — November 14, 2014 at 8:45 pm

    this sounds absolutely amazing!!

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    3
    Caroline @ carolinescooking.com — November 18, 2014 at 10:07 pm

    This looks really yummy! We are somehow out of ice cream but have fresh cranberries in the house, so may have to reverse things with this recipe!

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    4
    Connie the chocoholic — February 8, 2015 at 11:36 pm

    ahh! I’m so glad that you’re still blogging! When I was in highschool, i used to visit your blog everyday because I simply loved your recipes that much! Then university started and life got busy. Now I’m back into the blogging world and so just wanted to pop by and say hi!

  5. #
    5
    Videncia personal — November 28, 2015 at 7:53 pm

    I like the valuable information you supply to your articles.
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  6. #
    6
    Abigail — April 11, 2016 at 4:48 am

    I may not be the best at making this wonderful ice cream, but I bet that I’m the best to eat them up because I’m a big fan of ice cream. Thanks Jen for sharing.

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