Champagne cupcakes
Prep time
Cook time
Total time
Fluffy champagne cupcakes.
Recipe type: Dessert
Serves: 20 cupcakes
  • 270g self raising (cake and pastry) flour
  • 1 teaspoon salt
  • 100g room temperature unsalted butter
  • 250g granulated sugar
  • ¾ cup Champagne/ Cava/ Cremant etc…
  • 180g egg whites (you can use cartons which are labelled as suitable for whipping)
  1. Preheat oven to 350˚F.
  2. Line a muffin pan tin with paper cupcake liners.
  3. In a large bowl, sift flour and salt and set aside.
  4. In a bowl cream the butter and sugar until light and fluffy, about 5 minutes.
  5. Measure out champagne.
  6. Add one-third of the flour mixture to the butter and sugar and beat until just combined
  7. Add half of the champagne and continue to mix gently.
  8. Add the rest of the champagne and mix until completely incorporated.
  9. Add the rest of the flour, and mix until just combined. Set aside.
  10. In another bowl, whisk the eggs whites until stiff peaks form.
  11. Fold in one-third of the egg whites gently into the mixture.
  12. Once incorporated, fold in the remaining egg whites. Do not over mix.
  13. Fill the cupcake liners about ⅔ full.
  14. Bake for 18-20 minutes or until a cake tester comes out clean.
  15. Remove from the muffin tins as soon as you can, and allow to cool completely on a wire rack.
Recipe by eat. live. travel. write. at