Any recipe that starts with champagne is guaranteed to be delicious! These 4 ingredient Champagne cupcakes are fancy yet so easy at the same time… here’s how to make ’em! Plus, the alcohol bakes out so all ages can eat these ?
LORAfied Champagne Cupcakes??
INGREDIENTS:
1 box white cake mix (15.25 oz.)
1 c. *champagne, Prosecco or sparkling wine
3 eggs
1/2 c. oil (I use avocado oil)
(Makes 24!)
First, it’s time to make the batter. It is seriously so easy- add all the ingredients to a large bowl and mix until well blended. Make sure to tilt your glass when pouring your alcohol of choice to make sure it doesn’t bubble over.
Next, preheat your oven to 350F. Make sure to add rice under your cupcake liners to prevent burning. Bake 12-15 mins.
Note: Don’t worry that the batter is thin. The alcohol bakes out and makes these guys nice and fluffy!
Champagne Frosting?
INGREDIENTS:
1 c. butter, softened
4 1/2 c. powdered sugar
2 Tbsp. heavy cream
1/2 tsp. lemon zest (optional)
1/4 c. *champagne, Prosecco or sparkling wine
For my champagne frosting, start by adding everything to a bowl. Whip until well combined and fluffy.
You can leave the champagne out if you’d like. It comes out to less than a 1/2 tsp. of bubbly per frosted cupcake. The actual cupcake won’t have any alcohol content!
If you’d like to skip the champagne altogether, you can use ginger ale, sparkling apple cider or sparkling grape juice. The taste will be a bit sweeter with one of those options. I use Prosecco in this recipe because it’s the most budget friendly ?
Inspo for these lovelies from @thepioneerwomanmag
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