Ok whether it’s New Year’s or you just have a reason to celebrate. Cupcakes with champagne in them. Oh yea, baby. Champagne in the cupcake and in the frosting.
Recently, I shared with you how to make sparkling cranberries. But I also said I was going to make a fun dessert with them. I hope you agree that I delivered.
Sparkling cranberries are fun and festive and seemed to be pair perfect with the champagne in these cupcakes. Of course if you are short on time, skip the cranberries and just go with sparkling sanding sugar or straight up sprinkles. I mean these cupcakes just scream party don’t they?
I used my go to vanilla cupcakes and vanilla frosting. I simply swapped out the milk and used champagne instead in the cupcake recipe. I also added the zest of an orange to this cupcake. I love cranberries and orange together so I knew this would be a happy marriage.
For the frosting, I added to a cranberry puree. If you have ever made your own cranberry sauce before for Thanksgiving then you are halfway there. I simply cooked cranberries over a stove with a little water and sugar until the cranberries cooked down. I then pressed the mixture through a sieve so that my puree was smooth. I also added some bubbly straight into my frosting. If you wanted, you could leave this out, since it wouldn’t be baked off these would be considered “adult only” cupcakes.
To Make These Cupcakes:
- You will need cake flour. Cake flour helps to make them light and fluffy. If you do not have cake flour on hand, make some yourself. For ever cup of flour, remove 1 tablespoon and replace with cornstarch, then sift.
- Be sure not to overmix your cupcakes. When you add the last of your flour, mix again for 15 seconds. This will incorporate some air, but also not enough to overmix them.
- Scoop evenly. Use a cookie scoop to make sure that all your cupcakes are the same size. Same sized cupcakes means they will all bake evenly!
Listed below are the items you need to make these cupcakes. They are affiliate links, so you will be re-directed to Amazon. I do receive a small commission if you make a purchase, but it costs you nothing extra! Thank you in advance!
To Make These Cupcakes You Will Need:
- Cupcake Pans (you want two!)
- Cooling Racks
- Piping/Pastry Bags
- Ateco Tip #847
- Stand Mixer
- Dry Measuring Cups and spoons
So pop up open the bubbly and let’s get to celebrating…
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup champagne
- 2 eggs
- 2 teaspoon pure vanilla extract
- zest of 1 orange
- 1 cup cranberries
- 2 tablespoons water
- 1/4 cup + 3 Tbs champagne, divided
- 1/4 cup sugar
- 2 1/2 cups confectioners sugar
- 2 1/2 sticks butter (1 1/2 cups) softened to room temp
- 1 teaspoon vanilla
- 6 ounces fresh cranberries,
- 1/4 cup water
- 1 cup sugar, divided
- 1. To make the cupcakes: Preheat your oven to 350F. Prepare a muffin with cupcake liners. Set
- 2. In a mixing bowl, combine your flour, baking powder, and salt.Whisk to combine.
- 3.In a second mixing bowl with hand mixer (or stand mixer) combine your melted butter and sugar. Mix to combine. Add in your eggs one at a time, whisking to combine after each addition. 4. Add in your vanilla extract. Mix to combine.
- 5. Alternately, add your champagne and flour, beginning and ending with your flour. Be careful not to overmix.
- 6. Scoop the batter into your prepared pans using a cookie scoop. Fill about 2/3 full. Do not overfill.Bake at 350 for 18-20 minutes until a toothpick comes out clean. Remove from oven. Remove cupcakes from the pan and allow to cool onto a wire cooling rack before frosting.
- 1. Place a cooling rack over a cookie sheet lined with parchment paper.
- 2. To a medium saucepan, add in your 1/4 cup sugar and 1/4 cup water and heat over medium heat until the sugar dissolves. Add in your cranberries to coat in the mixture. Remove from the heat.
- 3. Place the cranberries on the cooling rack to dry for about an hour.
- 4. Once dry, roll the cranberries in the remaining 3/4 cup sugar. Place back on the cooling rack to dry again
- 1. In a medium saucepan, combine the cranberries, water, champagne, and 1/4 cup sugar. Heat over medium heat for 5-7 minutes until the cranberries break down. Then place the mixture in a food processor and pulse. Then place the mixture into a fine mesh seive set over a bowl, pushing the mixture through. You should end up with about a 1/2 cup of puree. Set aside to cool.
- 2. In your stand mixer, add your butter and cream until smooth. Add in your powdered sugar, one cup at a time. Mix on low until combined. Add in your 3 tablespoons champagne, and 1 teaspoon vanilla, and mix until combined. If your frosting begins to curdle when you add the champagne, just simply keep mixing, it will smooth out. Add in the cooled cranberry puree. Mix on medium speed for 8 minutes until light and fluffy. Place your frosting in a piping bag with a decorating piping tip added (I used Ateco closed star tip #847) and pipe the frosting on top of each cupcake. Top with the sparkling cranberries.
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