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When I think of a celebration, I think of party dresses, party hats, and of course, party drinks. And there’s no better celebratory party drink than a bottle of champagne.
Admittedly, I’m not a huge fan of champagne – but I do love a good champagne based cocktail; so I figured champagne cupcakes were probably also okay. That, and I do have a soft spot for pink champagne – which is what I used when baking these guys.
Originally, I had intended to make ice wine cupcakes for New Years, but then at the last minute I changed my mind and decided champagne cupcakes were the way to go.
But not just any champagne cupcakes.
Champagne cupcakes with champagne buttercream icing, filled with a chocolate champagne ganache (think “champagne truffle in the center of a cupcake”).
Totally delicious, and perfect for any celebration.
Champagne Cupcakes
Makes 20 | 325° for 20 minutes
- 2 3/4 cups gluten free all-purpose flour
- 1 1/4 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp salt
- 2/3 cup margarine
- 1 1/2 cups white sugar
- 3/4 cup champagne
- 6 egg whites
Preheat your oven to 350 degrees.
Cream margarine and sugar together until it’s light and fluffy, and set aside. In a separate bowl, sift flour, baking powder, and salt together. Grab your first bowl, and alternate adding the flour mixture and champagne into the creamed mixture.
In another large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full. Before placing in the oven, reduce your heat to 325 degrees. Bake for 20 minutes at 325, or until a toothpick inserted into the cake comes out clean.
Chocolate Champagne Ganache
- 1 cup heavy cream
- 1 tbsp butter
- 1 cup room temperature champagne
- 16 oz (450gr) dark chocolate
Warm the cream in a saucepan, stirring constantly, until bubbles are just forming at the edges. Take it off the heat, and pour over the chocolate chips. Stir until the chocolate is melted completely and the mixture is smooth. Add the butter and champagne, and mix well. Chill in the fridge for about 30 minutes before putting it into the cupcakes.
Champagne Buttercream Icing
- 3 1/4 cups icing sugar
- 1 cup vegetable shortening
- 1 tbsp meringue powder
- 7 tablespoons room temperature champagne
Cream the shortening, meringue powder, champagne, and vanilla. Add in the icing sugar, continuing to mix well.
Ice your cupcakes, and enjoy!