Champagne cupcakes

January 1, 2017


Have a little bit of champagne leftover from New Year’s?  No problem – you can make these fun cupcakes with the bubbly that didn’t get finished.  After trying this recipe you might want to save a little on purpose.  Enjoy.







2¾ cup all-purpose flour

3 tsp. baking powder

1 tsp. salt

2/3 cup butter, room temperature

1½ cup white sugar

¾ cup champagne

6 egg whites



Preheat oven to 350 degrees.  Spray 18 muffin cups with non-stick spray or use paper liners.

Beat egg whites until stiff peaks form and set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  Sift flour, baking powder and salt together and blend into butter mixture alternately with the champagne.

Fold 1/3 of the beaten egg whites into batter to lighten it, and fold in remaining whites.  I used an ice cream scoop to put the batter into the muffin tins to get a pretty uniform size.

Bake at 350 about 18-20 minutes or until a toothpick inserted into the cake comes out clean. 

Cool completely and frost with favorite frosting (I have frosting recipes on my blog, the one I used here was a buttercream, cream cheese mixture).


Recipe adapted from 


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© 2016  by Baked by Bobi

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