I want to make champagne (or sparkling wine) cupcakes for wedding..sound so romantic. Anyone got a recipe that dosent mean i have to beat egg whites seperately? Would like to add champagne frosting but would it be too runny?
Why don't you purchase champagne flavoring? Let me look up the recipe I used and I will post the link for you. Be right back.
1 Duncan Hines white cake mix (works best)
Follow box instructions,
except substitute 3/4 C. Andre' Pink Champagne for part of the liquid called for, and the rest milk.
The rest of ingredients as called for on the box,
tint cake batter with 1-2 drops of red food coloring to tint the batter a pastel pink color.
Bake as usual.
For Champagne Butter Cream Icing:
Substitute part of the milk called for with Andre' Pink Champagne (at leaset 2-3 T.)
follow the rest of the recipe as usual.
This is a crusting Butter cream recipe from Wilton magazines.
You can tint the icing a pastel pink or any other color if necessary.
Sometimes I add between the cake layers a Raspberry filling for an even more wonderful flavor. I mix
seedless raspberry jam in with my buttercream icing (more jam than icing to your own taste) or just use
raspberry jam by it's self. 1 bottle of champagne will go as far as 5 cake mixes if needing it for a
thank you so much x
If you want a Champagne Frosting that you can taste the champagne, I use the following recipe. It is too sweet for me but everyone else LOVED them.
3/4 cup unsalted butter, room temp
2 cups powdered sugar
2 tablespoons champagne -- I actually used more than double
if you add more champagne for taste, just add more sugar and/or butter to get the consistency you want. This makes a small batch - covers about a dozen if you do the thick center swirl type cover.
I have found that a dry champagne works better for flavor than the really sweet ones.
I use a few drops of champagne flavoring oil and replace the water with champagne. One of my favs - it'll smell heavenly when you're baking it!