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sparkling champagne cupcakes
Sparkling Champagne Cupcake Recipe
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 
Course: Dessert
Servings: 24
Author: Kylie @ Made by a Princess
Ingredients
  • 1 bottle of champagne will be used for reductions below:
  • 1 1/4 cup reduced champagne see instructions below
  • 1-2 tbsp further reduced champagne see instructions below. this is more like an extract
  • 1 box white cake mix I used Duncan Hines
  • 1 small box white chocolate instant pudding
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp salt
Instructions
  1. Reduction #1: Pour two cups champagne into a small saucepan and cook on low heat until reduced to about 1 1/4 cups. Stir occasionally so champagne doesn't burn. Pour reduced liquid into a bowl or cup and let cool.
  2. Reduction #2: Pour remaining champagne from the bottle into the small saucepan and cook on low heat until reduced to about 1/3 cup. This reduction will take a little longer than the first, will be darker and stronger tasting. Stir occasionally so champagne doesn't burn. Pour reduced liquid into a bowl or cup and let cool. You will use some of this reduction for the Champagne Flavored Swiss Meringue Buttercream recipe below.)
  3. Put cake mix, instant pudding, eggs, vegetable oil, and salt in a medium bowl and mix for about 3 minutes.
  4. Add cooled 1 1/4 cup reduced champagne and mix on low.
  5. Add 1-2 tbsp of 2nd reduced champagne and mix on low.
  6. Fill cupcake liners with cupcake batter, about 2/3 full.
  7. Bake at 350 for 20 minutes, or until tops are golden brown and toothpick comes out clean.