I was wondering, I don't know much about liquor, or wines. I have a wedding coming up and the bride wants Champange cupcakes. What is the best tasting champange to use? Any suggestions?

Just a word of warning. The champagne cake I make is pink champagne. Whenever I make it as cupcakes, the liners ALWAYS fall off. Works great as cake but not cupcakes. When you find the recipe you want test it on different liners. I don't have the problem with other cupcakes and liners. I think it's the alcohol in the cake.

I haven't tried this recipe, but it has received good reviews.

http://www.foodnetwork.com/recipes/winning-recipe-raspberry-cupcakes-with-champagne-buttercream-frosting-recipe/index.html

**Read the reviews as a lot of people mentioned adding more champagne. This is on my list of recipes to try!

When I make champagne cupcakes, once they come out of the oven I brush them with a champagne reduction...Kinda steps up the champagne taste.

I use the cheap champagne and add Lorann's champagne flavoring and it's great. I think I'll try the reduction trick as well

I made pink champagne cake last week and used the cheap "Andres" pink champagne, colored my cake to pink batter and since alcohol evaporates some once cooked, I poke a few little holes in cake and add champagne to soak it a little for that extra flavor and YUMMY! It was soo good, I even put champagne in my buttercream instead of extract and omgosh..sooo good..my hubby couldn't stop eating it and he hates icing!

Enjoy!

I like the idea of the champange reducution, but how do you do that? Sorry new to this "alcohol in cupcakes" thing.