Sitting here I can’t stop thinking about how delicious these cupcakes are. I mean seriously, champagne in a cupcake - can you get much better than that?
So I don’t know exactly when my bubbly love started, but I certainly have one. I’m not the person that believes in saving it for special occasions, I think that champagne (or more often prosecco) is appropriate any time. All too often people wait for that perfect moment in life to enjoy something special and it never comes, or, you then think that something better will happen, so you continue to save that precious bottle. It’s way too easy to wait and wait and just let life pass you by! So why not celebrate every day - though perhaps not every day with champagne;).
So when most people think of champagne they also think of mimosas right? It's such a classic brunch cocktail, and even if you don’t love bubbly, you probably like a mimosa now and then. These cupcakes are all the flavours that you love wrapped up in a cute little cake. With champagne and orange zest in both the cake and the icing, you get the classic taste, yet it’s totally acceptable to eat these anywhere.
So the next time you’re hosting brunch or you just want something a little extra special whip these up - they are a delight and will make your day a little bubblier!
prep time 30 minutes
cook time 21 minutes
total time 51 minutes
1 3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup softened butter
1 cup white sugar
3 egg whites
1 tsp vanilla
1/3 cup sour cream
1/2 cup champagne or prosecco
Preheat oven to 350. Line your muffin tins with paper liners then set aside. In a medium bowl whisk together flour, baking powder, baking soda and salt.
In the bowl of your stand mixer beat together softened butter, sugar, egg whites, vanilla, the juice and rind of your orange, sour cream and champagne.
To the wet ingredients add the dry ingredients and stir using a wooden spoon until the batter is fully combined. Divide evenly between 12 muffin tins then bake for 18-21 minutes or until toothpick comes out clean. All to cool completely before icing.
3/4 cup champagne or prosecco
1 cup softened butter
4 cups icing sugar
1 tsp vanilla
zest of 1 orange
In a small saucepan add in your champagne and simmer for 10 minutes or until it has reduced down to 1/4 cup. Set aside and allow to cool.
In the bowl of your stand mixer add in butter and whip until it is light and fluffy. Add in 1/2 of your icing sugar and whip until fully incorporated then add second half and whip again. To the icing add in champagne, vanilla and the zest of your orange. Blend again until fully incorporated and the desired consistancy.