Champagne Cupcakes with Italian Buttercream Recipe

• Level: Intermediate
• Yield: 24 cupcakes
• Nutritional Analysis Per Serving (1 of 24 servings): Calories 612, Total Fat 40 g, Saturated Fat 22 g, Carbohydrates 59 g, Dietary Fiber 1 g, Sugar 43 g, Protein 5 g, Cholesterol 83 mg, Sodium 172 mg

• Total: 1 hr
• Prep: 40 min
• Cook: 20 min

Champagne Cupcakes

Indulge in the fizzy elegance of Champagne Cupcakeslight, dreamy treats that sparkle with celebration in every bite!
4 cups all-purpose flour
3 cups white sugar
5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cup milk
1 cup shortening
1/2 cup Champagne
1 tablespoon vanilla extract
8 egg whites

Italian Buttercream

Craft silky, luxurious Italian Buttercream that pipes like a dream and melts in your mouthperfect for elevating your cupcakes to bakery perfection!
2 cups sugar
8 large egg whites
4 cups (2 pounds) unsalted butter, cubed, at room temperature
1 tablespoon vanilla extract

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1. Preheat your oven to 350F and line a muffin tin with 24 cupcake linersget ready for bubbly magic!
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add milk, shortening, Champagne, and vanilla; mix on low-medium for 30 seconds until just combined, scraping sides. Beat on medium for 2 minutes, then add egg whites and beat another 2 minutes for fluffy perfection.
3. Fill liners halfway with batter and bake until centers spring back when touched, about 12 minutes. Cool completely before frostingthese will be your new party favorite!
4. For buttercream: Place egg whites in a stand mixer with whisk. In a saucepan, heat 1 1/2 cups sugar with 1/2 cup water to a boil, cooking to soft-ball stage (240F), 4-7 minutes.
5. Meanwhile, whip egg whites to soft peaks, then slowly add remaining 1/2 cup sugar to medium peaks.
6. At 240F, drizzle hot syrup into whites on high speed in a thin stream (avoid hitting whites directly). Mix high 2 minutes, then medium until room temp, 5-8 minutes.
7. Gradually add room-temp butter, scraping sides, then mix in vanilla until satiny smooth and irresistible.
8. Pipe generously onto cooled cupcakes and watch them disappearpure bliss awaits!

This recipe originated from a cooking contest participant. It has not been tested for home kitchensbake with joy and adjust as needed!