SprinkleBakes.com

Sparkling Champagne Cupcakes


2010 is almost a memory, and what remains is mostly the bitter-sweet disassembling of Christmas.  I've been finding pieces of packaging shrapnel from eager gift opening and the odd half-eaten piece of Christmas candy (a sure sign of overindulgence).  For me, these days-after feel a little awkward, but reflecting on the year fills my glass half-full again.  So many amazing things happened, and I am hopeful that 2011 will be even better!

I may even have a resolution or two.  Do you?

Though I'll miss the ornaments and lights, these cupcakes have plenty of sparkle to welcome in the new year.  They are festive little parcels that carry bright, fruity notes of champagne.


The filling is my favorite element of this dessert.  It holds the most champagne flavor and keeps the cupcakes incredibly moist.  I tweaked a standard vanilla pastry cream recipe, and although the original recipe has been halved, you may still have a bit left over after filling the cakes.

I think I'll thicken the unused portion (with mascarpone?) and use it as a macaron filling.

Wishing you a delicious New Year!
  
Sparkling Champagne Cupcakes
Yield:  about 17 cupcakes                                                                               [click to print]

Cake: 

1/2 cup butter softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne, prosecco or your choice of sparkling wine

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside.  in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).  Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.

Fill cupcake papers with 1/4 cup level measures of batter.  Bake for 17-22 minutes.  Set aside.




Champagne Pastry Creme Filling:


1/2 cup heavy cream, divided
1/2 cup champagne or prosecco
2 tbsp cornstarch
5 tbsp granulated sugar
1 whole egg
2 egg yolks
2 tbsp unsalted butter
1 tsp vanilla

In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture.  Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook.  Return the remaining champagne/heavy cream mixture to a boil.  Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens.  Remove from heat and beat in the butter and vanilla. 

Cut a divot into the top of each cupcake and fill with pastry cream.  Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot.


Champagne Frosting:

1 cup plus 1 tbsp. champagne or prosecco
2 sticks of butter softened
2 1/2 cups confectioners' sugar

Place 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until reduced to 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool.

In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.  Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.

Frost the cream-filled cupcakes and decorate with pastel dragees.



129 comments :

  1. Yum! And almost too pretty to eat. I said almost. I wouldn't be able to resist!

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  2. the only thing that takes the sting out of packing away Christmas is the excitement for the coming year... one or three of these cupcakes would ease the blow as well...

    these look incredibly beautiful and mouth wateringly delicious... I want one for breakfast!

    Happy New Year!

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  3. mouth = watering. I'd be very willing to raise one of these at midnight for a toast!

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  4. Wow! These look so perfect! I was going to use some of my left over eggnog to make eggnog cupcakes for New Year's, but these seem so much more festive and fun!! LOVE!!

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  5. Oh my! This is brilliant. I have never cooked with (or tasted, for that matter) champagne. Your little cakes are so pretty.

    I like your reflections of the year. "2010 is almost a memory." :)

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  6. Your baked goods are always unbelievably pretty! What a perfect dessert for a New Year's Eve party or anytime, really :)

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  7. OMG, those cupcakes are so refined! They must taste heavenly. Perfect for the new Year.

    Cheers,

    Rosa

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  8. Awesome, also try using almond champagne...it does lovely things too. I love the decoration..adds a nice touch.

    Also I just posted your gingerbread pie recipe on my blog...I just loved it!

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  9. Heather - you have captured New Years Eve perfectly in these BEAUTIFUL cupcakes! Brilliant & gorgeous photography ;) XXOO

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  10. So pretty!! ANd gorgeous, as always.

    I HATE packing up my Christmas...:( it's just sad.

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  11. What a great cupcake I love the colored dragees. Simply stunning and a perfect way to welcome the new year.
    I've put away some Christmas stuff but cant do the lights till after new years day. They are my favorite part of the decorations!
    Happy New Year Heather!

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  12. GORGEOUS!! And now I have to go purchases those dagrees!

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  13. Very pretty but wouldn't it be hard to eat the dragees?? Plus here in california they are illegal :( Happy New Year!!!

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  14. your cupcake is so very festive & the recipe looks great!
    i noticed in the first photograph that you used a double cupcake liner…i sometimes, by accident, do that…do you always bake that way?
    wishing you a happy & healthy new year heather!
    all the best in 2011!

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  15. To Fondant Girl (hi!): The dragees are not hard to eat, they are essentially just sugar and considered non-toxic. They have to put a warning on them because they contain a minute quantity of heavy metal - which, might be bad if eaten in large quantities (like, the whole bottle at once) So sorry that you can't get them, but the pearlized dragees are pretty too. Those would be nice on these. Thanks for your question!

    Hi Linda!
    I use one liner to bake the cupcakes in, then after baking I add another. It's purely cosmetic. I find that the one I baked the cake in looks greasy - I'd say from the oil or butter in the cake batter. Thanks for asking! (Hope you are doing well.)

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  16. I will certainly be trying this recipe...these cupcakes look amazing!!! Xoxoxo 1942charm.blogspot.com

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  17. Cute! I need to take some more cupcake decorating classes...mine never come out that beautiful!

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  18. Now THIS is my kind of cupcake! Beautiful my friend!

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  19. Heather, one of my best friends and I make homemade wine and champagne--these are going to be my next project!
    Gorgeous, gorgeous pictures!

    :-) Lisa

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  20. thanks for the quick reply - i totally agree with you!
    my new year's rez will be to add another liner for a perfect presentation…LOL!

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  21. Adorable!

    Where do you get the sprinkles?

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  22. Hi Jeanee,

    They are from Fancy Flours. I linked them at the bottom of the recipe. (click "dragees"- last sentence in recipe)

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  23. I have always wanted to make these! Great addition with the filling, too. I think these will be my first resolution of the New Year :)

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  24. they look beautiful. i love your pics.

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  25. i love your blogger!!.. xoxo from Mexico

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  26. That cupcake look so cute! Love it!

    Peace
    Missy
    http://throughanindielens.blogspot.com/

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  27. Beautiful cupcakes, I love the soft blues and pinks. So so lovely!!

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  28. wow these cupcakes are amazing :-)

    happy new year

    Rebecca

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  29. Those pastel dragees on top of the cupcakes are gorgeous - like sophisticated sprinkles, ha. Love the cupcakes and the photography!

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  30. These are just darling! Wonderful job and thanks for sharing the recipe!

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  31. ooh so pretty and I love the champagne pastry cream filling. Happy New Year!

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  32. Wow- the photos are breathtaking and I just love how you've incorporated champagne into both the filling and the frosting. Just gorgeous :)

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  33. These look absolutely stunning--almost too pretty to eat. Two thumbs up!

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  34. these are brilliant. you are so clever! happy new year, heather. you continue to inspire. may 2011 make all your dreams come true!

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  35. These are magnificent! The dragees really give the perfect finishing touch. I have some pearl dragees that need to be used...I think I have found their true purpose. :) Thanks for sharing!

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  36. Yummy! These look sooo pretty and sound delicious too!:)

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  37. these make me want to dress up in a frilly dresses and drink tea out of dainty little cups :)

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  38. Yum, yum, yum! These look too good to eat, yet I want to eat 3!

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  39. Lovey cupcakes Heather! I adore that photo of the sprinkles, naturally. That filling looks to die for!

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  40. I love these! I decided yesterday to make your blue velvet cakes with champagne soaked on the top it turned out okay but you couldn't taste the champngne but they were a very festive blue. a friend said I should put them in a martini glass and pour the champagne right before serving. we tried this and it was delcious!!!! one has to use very good stuff though.... a cupcake in a cup how fun!

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  41. Those cupcakes are Perfect for New Year's. They are sparklie and festive and, I am certain, delicious

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  42. OMG thank god I find you !! (frpm Fifi Flowers) I love your cupcakes, Im of course your lates follower and will immediately write about you at my blogg Happy New year !!!

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  43. Ahhh, I am so making these for NYE! Love your site!!

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  44. Your photography is just stunning Heather. Sometimes I just sit here in amazement, like now, in total awe. I am such a fan. What a perfect New Year's pairing. All the best to you in 2011! ~Lili

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  45. Made these for our NYE party. I subbed silver sugar cupcake gems for the dragees. Can't wait for people to try them tomorrow!

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  46. Too pretty to eat. But so lovely!

    Happy New Year!

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  47. Hola desde VIGO ESPAÑA , me encanta estas recetas de dulces , son obras de arte , te felicito .
    Te invito a compartir blogs y recetas .
    Te deseo un Año Nuevo 2011 lleno de Felicidad y prosperidad para ti y tu familia .
    Saludos MARIMI

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  48. Oh my goodness, those are absolutely gorgeous! Happy New Year to you!

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  49. SO gorgeous! I'm going to whip up a batch for a party I'm going to tonight and I can't wait!

    I was going to buy some cheap champagne for them, but then I saw a bottle called "Cupcake" and figured it was a sign (not that it was expensive, just nicer than I had planned :) YAY!

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  50. Ummm I now notice that Cupcake prosecco is linked in the recipe. Ha! :)

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  51. My friend and I made these last night and they taste amazing!!!

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  52. These sound and look divine! The photos are stunning

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  53. These are SO pretty, Heather! Happy New Year!

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  54. I told you I would bake some! Come check out my post, I mentioned you as my inspiration! http://sweetbellaroos.blogspot.com/2011/01/forget-black-eyed-peas-pass-champagne.html

    Happy New Year!

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  55. Melissa - I made a batch with the Cupcake prosecco and those were some of my favorites! Different champagnes will alter the taste slightly, and sweet champagnes seem to work best.

    Danhella- SO glad you liked them! They didn't last long here.

    Sweet Bella Roos - Beautiful!

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  56. Oooh now I totally wish I saved some champagne from last night! Not like these aren't worth opening up a brand new bottle! I love these because they're perfect for ANY celebration and especially a winter-time one. SO beautiful :)

    Sues

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  57. These are absolutely gorgeous! Happy New Year :)!

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  58. I found your blog through a "back door" so to speak. I saw your pic on FoodGawker about photography tips, went to your article about that, followed the link to friend you on Twitter and then clicked on your website link and immediately thought, "I know those cupcakes!" I've seen them before - on FG and Tastespotting. Love your pics and your blog. Will look forward to reading more!

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  59. Made these New Year's Eve they were a huge hit!

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  60. Made these as well, and they were perfect! Amazingly moist, filled with a delicious surprise, and a great balance of tart and sweet. I used silver cupcake liners and topped them off with some large, silver sugar crystals and they turned out beautifully!

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  61. So GORGEOUS and festive!

    Anything that involves Prosecco and cupcakes is immediately bumped to the top fo my 'Must Try' list.

    Thank you so much for the wonderful post!!

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  62. I am making there to celebrate the first poker tournament of 2011!

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  63. I just LOVE these pictures! Curious, would pink champagne work and maybe tint everything light pink? I'd love to try these for Valentine's day <3

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  64. Are the circular sprinkles edible? What are they? I would love to put those sprinkles in a candy jar!

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  65. Hi Ali!

    Pink champagne would be wonderful! I'm not sure it would tint the batter as pink as you'd like, but you could help it along with just a drop of red liquid food coloring.

    To Dizzle:

    The sprinkles are called dragees and they are non-toxic and considered edible. You can find them at FancyFlours.com - I love them!

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  66. I made these twice around the holidays and got rave reviews both times. They're incredible!

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  67. I made them on poker night, I used less sugar and more champagne for the frosting and it was delicious. My guests even left with some for their spouses (so they said...).

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  68. Heyyy, I love the idea of these but I don't drink champagne(or any alcohol for that matter), what do you suggest I use instead?

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  69. What unreal photos -- so beautiful! Thank you for sharing.

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  70. I made these for a party this weekend and they were so well-received! Thank you for the wonderful recipe. =)

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  71. Made your frosting. It was delicious! DIdn't have time to make the cupcake
    but plan on making it very soon.

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  72. Thanks so much for this amazing recipe! I made these for a friends birthday last week and just posted about it on my blog :-) http://startingtosimmer.blogspot.com/2011/03/champagne-cupcakes.html

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  73. Lol yum alcohol and bead cupcakes

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  74. I made these just yesterday for my friend's graduation - the liquor store was closed on a Sunday, so I went to the gas station and the closest thing they had was framboise - they turned out delicious!!! the rasberry got nice and tart when I cooked the liquid down for the frosting, so it evened out the overall sweetness quite well. YUM!! and they were so moist. lovely!!

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  75. Do they really hold their champagne flavour? Is it worth using "the good stuff"?

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  76. I know I'm nearly a year late in discovering this post, but I am so excited to try these! I made some a few weeks ago and was really disappointed that the champagne flavor didn't come through. I had been wondering about reducing some champagne to make a syrup, but to also use a champagne filling never occurred to me! Thanks for being so brilliant!

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  77. He incluido esta publicación en Mis Favoritas, si quieres verlo está en:
    http://blocderecetas.blogspot.com/2011/12/mis-favoritas-vestidos-de-navidad.html
    Espero que te guste!

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  78. I made these the other day for my coworkers and I have NEVER had anything I baked receive such a positive reaction. People were asking for the recipe and telling me it was the best cupcake they'd ever had. I did alter it slightly by using a simple vanilla buttercream instead. I felt that the cake and filling had enough champagne flavor on their own. The result had just the right amount of champagne and vanilla, sweet and tart. When I make these again I may add some fresh berries to top off the cupcakes and complement the berry notes in the pink champagne. A million thanks for this recipe!

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  79. i am beyond excited about making these!!!! I always get confused about heavy cream and heavy whipping cream... can they be used interchangebly?? (sp?? word??? LOL)
    I am an event designer and have 2 weddings friday and yet this recipe has soooo inspired me I may have to dig really deep and soemwhere in between whip up a batch!!!!

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  80. Hi Heather! Happy holidays :)

    Quick question if I want to make this non-alcoholic what should I do?

    Thank you :)

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  81. Hmm, I'm not sure... maybe sparkling grape juice? Pretty sure that would work, but not exactly sure about the flavor. :)

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  82. Marcie, heavy cream/heavy whipping cream - both are essentially the same. Sorry for my tardy response!!

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  83. What flour do you use....I'd love to try these

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  84. What champagne/sparkling wine do you recommend? I made these, but I think the champagne I chose was not right for baking (it was great for drinking while baking!) as the taste of the cake/filling/frosting did not seem to be quite "right".

    Thanks!

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  85. Oh, these are so pretty. Beautiful:)

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  86. I made these yesterday for myself, and they were absolutely delicious!

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  87. I made these for Christmas Eve this year, and my family absolutely adored them! Thank you so much for the recipe. I love, love, love your blog! Keep it up!

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  88. Thanks for sharing this recipe. I made these for the New Year without the filling though. They were delicious!

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  89. My roommate found these and we made them for her mother's New Year's Brunch. They were delicious and a huge hit! Thanks for sharing!

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  90. These are adorable! I'm planing to make them for my sister's bridal shower. I'm now following your blog, please check mine out.

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  91. I took this recipe and adapted it into a strawberry champagne cupcake with a vanilla cream cheese icing, it came out pretty well! I need to find a way to make it a little more strawberry-flavored, but if the champagne cupcakes come out as moist as the strawberry ones I made, I'm definitely going to be trying them! I plan to anyway, I just need to work on my icing technique to make them as pretty as yours :D Thanks for the ideas!

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  92. I made these for my sister for her birthday, they went down amazingly well, and, even better we had a load of the custrad filling left over so had a bowl of it each, with the cut off bits of cake on top. Delicious, if a little naughty!

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  93. i love those cupcake liners...i've been trying to find some like this that isn't soo expensive, rather than the basic ones from Michaels...where do you get yours, and i can't wait to try this recipe, i've watched soo many 'cupcake wars' shows that show champagne recipes and didn't know how to combine...thanks and i'll let you know how it comes out ;-)

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  94. Hi Heather! I made this recipe but substituting a local alcohol mix instead of champagne! THEY ARE A HIT! Thank you for the sharing this recipe :) -Meki, Philippines

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  95. Could you please share what size dragees you used? These cupcakes are outstanding and the dragees are the sparkle that really sets them off. Thanks.

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  96. Hi MC, they are 6mm size. You can find them here: http://www.fancyflours.com/Dragees-Multicolor-6mm/productinfo/5300MCMD6M/

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  97. do the cupcakes need to refrigerated?

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  98. Made these and my friends RAVED about them!! Delicious!!

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  99. I don't know where you live, but here in Des Moines, Iowa, a bakery that's no longer in business made a champagne cake very similar to these cupcakes, except the cake was a sponge cake and the filling was between the layers. the cake was a very bright pink. My mouth waters, thinking about it.

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  100. Lorna @ YumptiousJune 11, 2012 at 1:05 PM

    Amazing recipe, I will be trying this out on my stall at the next farmers market. I live in the UK and have never come across the cupcake liners you use here, I would love to know where I can source them from.

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  101. I just made these last night! I was able to get 15 cupcakes out of this recipe, with exactly enough frosting. Everyone seems to like them but no one could tell what the flavor was until I told them. Any recommendations? My plan is to make them for my boyfriend's brothers wedding next weekend. Thanks! I love your site!

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  102. These looks amazing!! I can't wait to try them! I want to make them for an upcoming bridal shower...how many days in advance do you think I could get away with? Should they be refrigerated? Then brought back to room temp before serving? Thanks!!

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  103. I made these today and they are delicious - Thank you for the recipe. Happy New Year!!

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  104. can I bake this as a cake? what size pan should i use and how long should I bake it?

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  105. Thank you so much for this recipe! I just made your recipe tonight, and absolutely loved the outcome! I used Asti "champagne" and it worked very well :) Thanks again!

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  106. Thank you so much for this recipe! I just made your recipe tonight, and absolutely loved the outcome! I used Asti "champagne" and it worked very well :) Thanks again!

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  107. I tried these cupcakes a week ago. The cake and icing turned out fine but the "pastry cream" did not. Mine was runny with a thin to medium consistency not thick. I guess I could use pudding for the filling to save myself several steps and eggs in the future.

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  108. My good friend made these for a Champagne Party I had last weekend. They were AMAZING! I am posting pictures and linking up from my blog today. Thank you so much for posting this recipe!

    Anne @ circusberry.wordpress.com

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  109. can these be made with cake flour?! they look great!

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  110. Hi! I just wanted to let you know I made these cupcakes and everyone who ate them loved them!! They came out perfectly so kudos on the recipe!! Thanks so much for sharing. I am going to make the Chianti Chocolate Cupcakes next!

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  111. Hi! I made these cupcakes last night and they were excellent! I do have a question...is this enough batter to make a cake...and put the cream filling in between the layer?

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  112. Hi! I just made these cupcakes last night and they were excellent...my question...is this enough batter to make a layer cake so that I can put the cream in between the layers? Thank you so much for a delicious recipe!

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  113. Hi Gage! I think there's only enough batter for one layer, as-is. You could torte the single layer and put the cream in the middle, or doubling the cake recipe is an option!

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  114. One 9-inch layer, I should have said. :)

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  115. Hi Heather. I'm planning on making a batch of these cupcakes for my sister's birthday this weekend but am wondering are these best made day of? Also, how do you recommend storing them? Thanks!

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  116. Hi Lilly,

    If you're looking to make these a day ahead, then the assembled cupcakes can be refrigerated overnight. Bring them to room temperature before serving. They should be fine! These taste fine the second day. If you have a cupcake keeper that seals air-tight, then I'd keep them in that (or any air-tight container) in the refrigerator. If you don't have a cupcake keeper, then place the cupcakes, uncovered, in the refrigerator until the icing firms. Then you can cover them in several sheets of plastic wrap without worry that the icing will smear or get smooshed.

    Bringing them to room temperature before serving is a must! The flavors will be more developed.

    I hope this helps! Thanks for asking!

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  117. Hi Heather. Not sure if my last comment went though. Wondering if this recipe would work as a layer cake and if so, what you think the bake time might be. Pretty sure I'd need to double it so i want to make sure it'll turn out! Alternatively, how does it compare to the cake recipe from your champagne raspberry layer cake?

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  118. Hi Lindsey!
    Doubled, I'd estimate this recipe would make two 8 or 9-inch rounds. I'd check the cakes at 20 minutes and add additional time as needed. The cakes will crown (get that bump on top) and should spring back when pressed in the centers when they are done..

    The raspberry-champagne layer cake is a white cake (lots of whipped egg whites!) with champagne added, so it's dense with a slightly chewy edge - sturdy and great for builing layers. This recipe is a bit softer. The sour cream keeps the cake moist and delicate. That considered, I still think it would be fine to use as a double layer cake.

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  119. Perfect, I think I will give it a shot. I will be sure to report back on how it works out. :)

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  120. PS - if I froze the layers to aid with building/frosting the cake would it adversely affect the flavor or texture? It usually doesn't but I've not worked with champagne before. :)

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  121. I'm really late to this party, but just made these this weekend. Turned out absolutely fabulous! I used some leftover Wilson Creek Mimosa champagne (almond & orange flavors) because that is what I had on hand. Cake = lovely and yielded 82 mini cupcakes. Pastry Crème = delish and yielded more than I needed to fill 82 minis. (It won't go to waste though b/c it is so yummy!) Frosting = perfect!!! I messed up and boiled the 1 cup of champagne down to 1 Tablespoon instead of 2, but I used it plus 2 Tablespoons of "raw" champagne (all that I had left) and it still turned out perfectly. Frosting yield is a little light so next time I'll double it. Decorated with small sugar pearls and silver edible glitter stars. Beautiful and tasty! Thank you!!! Can't wait to check out your blog for more yummies to make.

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  122. This recipe turned out wonderful for a layer cake, thanks for your help! http://bakingbytes.com/2015/02/23/champagne-layer-cake/

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