Champagne + Cupcakes. What could ever be better? Maybe Champagne Cupcakes with Vanilla Glaze. I made this recipe for the start of summer when cool, crisp, dry champagne tastes so refreshing. Other summertime drinks like margaritas are so sugary and beer is so filling…I stick with rosé and champagne or sparkling in the warm weather. Champagne also works well in recipes; adding 1.5 cups to these cupcakes created a wonderfully moist crumb and delicious consistency. Champagne Cupcakes with Vanilla Glaze are perfect for 4th of July or any other summer… Click To Tweet
Generally, I’m a chocolate cake type of person but vanilla pairs so well with champagne I just had to try it. When making this recipe, start by whipping up the champagne so that the bubbles dissipate. Then you’ll alternate the champagne and vanilla with dry ingredients and a butter/sugar mixture, whipping in some fluffy egg white at the end for extra texture. I wanted to do a glaze instead of a rich butter-style frosting. For a very simple fruit glaze, just blend pureed strawberries, vanilla and powdered sugar together, then drizzle the cupcakes and decorate however you’d like – fresh summer fruit works quite well. I hope you enjoy these delicious Champagne Cupcakes with Vanilla Glaze and that you had a very happy holiday weekend!
- 1 half-bottle (375 ml) champagne or white sparkling wine (about 1 1/2 cups)
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, separated
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 1/4 cup pureed strawberries
- 1 teaspoon vanilla extract
- Fresh blueberries or strawberry slices for decoration
- Preheat oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Pour the champagne into a bowl and whisk until the bubbles dissipate.Combine the champagne and vanilla extract in a small bowl then set aside.
- Whisk the flour, baking powder and salt together in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low and alternate beating in the flour mixture with the champagne-vanilla mixture until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
- Divide the batter among the prepared muffin cups, filling each two-thirds full. Bake about 25 minutes, until the tops of the cupcakes spring back when gently pressed and are lightly golden. Cool 5 minutes in the pan then remove to a rack to cool completely.
- While cupcakes are cooling, make the glaze. Whisk powdered sugar, strawberries and vanilla in small bowl to blend. Drizzle each cooled cupcake with the glaze and decorate with fresh fruit if desired.