I call these my Double Champagne Cupcakes, there is Champagne in the cupcakes and the frosting. These are great for ringing in the New Year, a birthday, or an anniversary – pink Champagne would be great for a hen party! Quite easy, but show-stopping for a celebration.

Makes 14 Cupcakes

Ingredients:

Champagne Cupcakes:

– 3/4 cup salted butter, at room temperature.
– 1 cup of white sugar
– 1 tsp vanilla extract
– 3 egg whites
– 1 2/3 cups of flour
– 1/4 tsp baking soda
– 1 tsp baking powder
– 1/2 cup of sour cream (or Greek yogurt)
– 1/2 cup of champagne

Frosting:

– 1 cup of butter (salted)
– 1 tablespoon vanilla extract
– 4 cups icing sugar
– 5-6 tablespoons of Champagne

Method:

1. Preheat oven to 350F/ 180C
2. In a small or medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
3. In a larger mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the vanilla and eggs whites and mix.
5. Then add the flour, but not all at once! You’ll add about half of the flour, then add the sour cream, and mix. Then add the rest of the flour.
6. Fold in the Champagne and mix until smooth. Don’t overmix!
7. Fill the cupcake liners a little more than half way-or about three heaped tablespoons of batter. Bake for about 20 minutes.

While the cupcakes are baking, make the Frosting:

1. Beat butter and vanilla extract until smooth.
2. Add half of the icing sugar and mix until smooth.
3. Add champagne, and mix until smooth. Then add remaining sugar, and mix.
4. Add more champagne if you wish (I added a 2-3 more little splashes!)

Ice the Cupcakes once cool. Decorate with edible pearls or sprinkles.

Carmel Hall

It’s fairly appropriate that with the name Carmel, I have a strong interest in food!

I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions– photography and food.

I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.

My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!