Total Time
35mins
Prep 15 mins
Cook 20 mins

From the book Crazy About Cupcakes

Ingredients Nutrition

Directions

  1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
  2. In a large bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  3. In a separate medium bowl sift together the flour, baking powder and salt.
  4. Blend the dry ingredients into the creamed mixture alternatively with champagne.
  5. In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
  6. Fill the cupcake liners three-quarters full with batter. Bake for about 20 minutes.

Reviews

(4)
Most Helpful

This is recipe did not work. I followed the directions to the "T" and it turned out like a muffin not a cupcake and it had no real flavor. I had many taste testers and we decided it was like a corn muffin without the corn. They weren't awful but I would never make this again.

horoll October 20, 2008

This is the same recipe from http://gimmesomeoven.com/champagne-cupcakes-with-sweet-champagne-buttercream-frosting/. It gets rave reviews over there, so despite the low marks here, I tried it. The batter minus the egg whites did taste like beer, even using the sweetest champagne I could find (not even certain Boone's would help). It was also WAY too think to produce a light fluffy cupcake, so I started amending. I added 1/4 cup more champagne, a little milk (maybe 1 tbs), 1/4-1/2 cup powdered sugar, about a half a cup of corn syrup, and about 1/4 tsp rum emulsion (needed something to get past the beer flavor, but not kill the champagne (another extract would work well too). Then I put in the egg whites. The consistency much more like cake batter, and it produced a yummy, not overly sweet, sponge cake with a hint of champagne. I haven't tried this icing on it yet, but tried it with another flavor of butter cream. It tastes fine with this type of heavy buttercream, but I usually prefer a lighter consistency - like Italian butter cream) with sponge cake. hope this helps

robyn_j_tompkins December 29, 2010

I wasted $40 making this and all I got was muffins that tasted weird...

Chef Jeanette Marie October 26, 2009

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