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Soft and light champagne cupcakes with champagne frosting!

Champagne Cupcakes

Soft and light champagne cupcakes with champagne frosting!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 6 cupcakes
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Ingredients
  

For the cake batter

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • Pinch of salt
  • 1/4 cup unsalted butter, at room temp (55 gms)
  • 1/2 cup caster sugar
  • 2 egg whites (see notes)
  • 1/2 tsp vanilla
  • 1/4 cup plain yoghurt
  • 1/4 cup champagne or sparkling wine

For the frosting

  • 1/2 cup champagne or sparkling wine
  • 1/2 cup to 3/4 cup butter (at room temp; 115 gms to 170 gms)
  • 1/2 cup to 3/4 cup icing sugar

Instructions

  • Preheat the oven to 175 C and line 6 muffin moulds with cupcake liners.
  • Sift the flour, baking powder, baking soda and salt in a bowl. Set aside.
  • In a mixing bowl, beat the butter and sugar with a hand mixer until pale and fluffy. Add the egg whites and vanilla and beat to combine.
  • Add the yoghurt along with a spoonful of the flour mixture to prevent curdling. Mix well.
  • Add the rest of the flour mixture along with the champagne and stir to make a smooth, pale batter.
  • Divide the batter equally among the muffin moulds and bake for 20 to 25 minutes until a toothpick poked in the center comes out clean. The tops will not brown much, so don't over bake them.
  • While the cupcakes are cooling, pour 1/2 cup champagne into a small saucepan and bring to a boil on medium heat. Reduce to low and let it simmer for about 5 minutes, till it has reduced to about 3/4th of the original volume. It will darken and you will have two to three tablespoons of the champagne reduction. Set this aside to cool completely.
  • When both the cupcakes and the champagne reduction are at room temperature, make the frosting.
  • Beat the butter and icing sugar in a bowl, until pale and fluffy. I liked to add 1/2 cup butter and 1/2 cup sugar and then see how much more I need to adjust the consistency. For a thicker frosting, add more sugar, although I prefer mine not too sweet.
  • Add the reduced champagne gradually and beat to combine.
  • If the frosting seems a little soft, chill it for 10 minutes, before piping or spooning on top of the cupcakes. Decorate with sprinkles and enjoy! Champagne flavour is strongest while the cupcakes are fresh. Store them in the fridge in an airtight tin for 4 to 5 days. Happy baking :)

Notes

*Egg whites keep the cupcakes light and airy and the texture will change significantly without eggs. I sometimes use about 1/4 cup milk as a substitute but have not tried it here.
*Make sure all your ingredients are at room temperature, giving the batter less of a chance to curdle as you mix it.
*Adapted from Sally's Baking Addiction