White Chocolate Champagne Cupcakes

By srumbel

The white chocolate is also a very subtle flavor, so these cupcakes would be perfect for just about everyone! I bet most people would never even guess that there is alcohol in them…..
from cookingwithcurls.com

Ingredients

• 1 1/4 Cups super fine sugar
• 4 Large eggs (at room temperature)
• 1/2 cup safflower or canola oil
• 1 teaspoon pure vanilla extract
• 1 cup sweet Champagne
• 2 1/2 Cups cake flour
• 2 Teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup non-fat dry milk powder
• 3.4 Ounce package white chocolate instant pudding mix
• 1 Batch Buttercream Frosting*
• white chocolate shavings or sprinkles of your choice
• Buttercream Frosting
• 1 stick unsalted butter (at room temperature)
• 1 cup shortening
• 1/2 teaspoon butter flavoring (optional)
• 1/2 teaspoon pure vanilla extract (use 1 teaspoon if not using butter flavoring)
• 1/2 teaspoon almond extract
• 1 Pound powdered sugar
• 1/4 teaspoon salt
• 1 Tablespoon meringue powder
• Optional
• 1 - 2 Tablespoons water or milk (if necessary)

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
In a large bowl, beat together sugar, oil, and eggs until light and fluffy.
Add the champagne and stir to combine.
Add the flour, baking powder, salt, dry milk powder, and pudding mix. Beat to combine.
Fill wrappers 2/3 to 3/4 full.
Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
Allow to cool in the muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
Frost with Champagne Buttercream and decorate with sprinkles, drizzled melted chocolate, or white chocolate shavings.
Note

*I used my standard Buttercream Frosting recipe, and substituted Godiva White Chocolate Liqueur for the vanilla and milk/water.

Serves 24

Buttercream Frosting

In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.
Add extracts and beat to combine.
Add half of the powdered sugar and the meringue powder, mix together.
Add 1/2 cup of powdered sugar at a time until you reach your desired consistency.
Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting
If you would like to color your frosting, add food coloring and continue beating until you reach your desired color.
Use immediately or cover and refrigerate.
Note

Buttercream can be left on the counter for up to 3 days, or refrigerated for a few weeks, as long as it is sealed properly.

I only needed half of my frosting to be green so I used a separate bowl to mix in the coloring. I use gel colorings, and "scoop" out the gel with a toothpick. I run the toothpick across the frosting and then throw away the toothpick. If you need a darker color, use a clean toothpick each time so you do not contaminate your jar of coloring.

Serves 1 1/4 pounds
Prep time 15 minutes