It took a lot of searching for a recipe that did not include "white cake mix" as the first ingredient. If you know me at all, you know that I like to bake from scratch. I'm not sure why it was so difficult to find a from-scratch recipe, but I was pretty pleased with the outcome of these cupcakes.
If you're new to baking, this recipe is fairly easy. Make sure to read the baking notes way at the bottom before attempting this - I tried to anticipate your questions, because I know I definitely had some!
Ingredients (cupcake):
1 2/3 cups flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter, room temperature*
3 egg whites
1 tsp vanilla
1/2 cup sour cream
1/2 cup + 2 tbsp champagne
*If you use unsalted butter, add 1/4 tsp salt to the batter. The recipe called for salted butter.
Ingredients (frosting):
1/2 cup butter, room temp
1/2 cup shortening
4 cups powdered sugar
4-5 tbsp champagne
Directions (cupcake):
Preheat oven to 350 and line a cupcake pan with liners. This recipe makes 12-15 regular cupcakes and around 50 mini cupcakes. Whisk flour, sugar, baking soda and baking powder in a large bowl. If you are using unsalted butter, add 1/4 tsp salt. Add butter, egg whites, vanilla, sour cream and champagne on medium speed until smooth. Do not over mix! Scoop batter into cupcake liners. Bake regular cupcakes for 16-18 minutes (the original recipe said to bake 18-20 but I found 18 to be just right if not too much). Bake mini cupcakes for 11-13 minutes. Cool for 1-2 minutes, then transfer to a cooling rack.
Directions (frosting):
Beat together butter and shortening until smooth. Add 2 cups of powdered sugar and beat. Add 2 tbs champagne, continue beating. Add the rest of the powdered sugar and mix until desired consistent, adding more champagne if needed.
Baking notes:
The batter will have little pebble-like chunks of butter in it after everything is combined. Don't worry, this will melt in the oven and you won't be able to tell.
If you're wondering how much champagne you need, I buy 2 187 ml bottles of Prosecco and use about 1.5 of them between the cupcake and buttercream. There's nothing better than having a glass of Prosecco while baking!
One of the biggest questions I have when making frosting is if I will have enough to pipe all of the cupcakes. My recommendation is if you plan to do a basic, 1-tier frosting decoration, then this recipe should more than satisfy that. If you want to do multi-tiered frosting, then 1.5x the recipe. In the photo, I 1.5x the recipe and had a little left over, but it's always better to have too much than too little.
Recipe from life love and sugar