logo
Food Advertising by

Champagne and Sprinkles Cupcakes

First off – Happy Birthday to one of my besties Lindsey! What a great way to celebrate – champagne & cupcakes!!

Champagne and Sprinkles CupcakesThese cupcakes are so good that if you are not a big icing fan (like John) they taste just as good without the icing. But how can you say no to icing when they are this pretty in pink?

Champagne Cupcakes


I came up with the recipe for these because  it was the One Year Anniversary of Bakin’ Friends. The secret ingredient for the month was Sprinkles. So I thought champagne is a great way to celebrate and why not add white sprinkles to the batter & icing?!

Champagne and Sprinkles Cupcakes

Champagne and Sprinkles Cupcakes
 
Serves: About 20 cupcakes
Ingredients
Batter:
  • 3 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 cup flour
  • 1 teaspoon salt
  • 1 stick butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla
  • ¾ cup champagne
  • 1 cup milk
  • 6 egg whites
  • ¼ cup sprinkles
Frosting:
  • ¼ cup champagne
  • 1 stick butter, softened
  • ½ cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • Red food coloring
  • Sprinkles (about 1 tablespoon)
  • Edible Pearls, for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In a stand mixer, whisk together butter and sugar until light and fluffy. Stir in above dry ingredients (will turn into a thick mixture).
  4. Add in vanilla, champagne, sprinkles, and milk. Then add in egg whites - one at a time. Stir until well combined.
  5. Fill cupcake liners to ¾ full. Reduce oven temperature to 325 degrees. Bake for 25 minutes or until you insert a toothpick and it comes out clean.
  6. Once done, allow cupcakes to cool completely before icing.
Frosting:
  1. While cupcakes are baking, beat together butter and shortening until creamy. Add in vanilla and champagne. Then add sugar 1c. at a time. Add 1-2 tsp. of food coloring. Fold in sprinkles.
  2. Pipe on cooled cupcakes. If frosting is too dry add a few Tbsp. of milk, if too wet add a little more powdered sugar.

 

Champagne and Sprinkles Cupcakes
 
Serves: About 20 cupcakes
Ingredients
Batter:
  • 3 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 cup flour
  • 1 teaspoon salt
  • 1 stick butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla
  • ¾ cup champagne
  • 1 cup milk
  • 6 egg whites
  • ¼ cup sprinkles
Frosting:
  • ¼ cup champagne
  • 1 stick butter, softened
  • ½ cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • Red food coloring
  • Sprinkles (about 1 tablespoon)
  • Edible Pearls, for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In a stand mixer, whisk together butter and sugar until light and fluffy. Stir in above dry ingredients (will turn into a thick mixture).
  4. Add in vanilla, champagne, sprinkles, and milk. Then add in egg whites - one at a time. Stir until well combined.
  5. Fill cupcake liners to ¾ full. Reduce oven temperature to 325 degrees. Bake for 25 minutes or until you insert a toothpick and it comes out clean.
  6. Once done, allow cupcakes to cool completely before icing.
Frosting:
  1. While cupcakes are baking, beat together butter and shortening until creamy. Add in vanilla and champagne. Then add sugar 1c. at a time. Add 1-2 tsp. of food coloring. Fold in sprinkles.
  2. Pipe on cooled cupcakes. If frosting is too dry add a few Tbsp. of milk, if too wet add a little more powdered sugar.

 

 

About the author

Lauren Hall

Print Friendly

Comments

  1. These cupcakes were so good!! So light, but perfectly sweet!

  2. I can’t believe I got a shout out on your blog!!! I feel so loved! It’s looking great by the way! Missing you friend and can’t wait to try these!!!

Speak Your Mind

*

Rate this recipe: