To make the cupcakes:
Preheat the oven to 180°C (350°F) and line 24 cupcake tins with liners.
Add all the ingredients together and beat with an electric beater until smooth and creamy. Remember to scrape down the sides.
Pour the batter into the cupcake liners, filling to two-thirds.
Put the cupcakes in the preheated oven and cook for 15-20 minutes, or until a toothpick comes out clean. Allow to cool completely before icing.
To make the frosting:
Add all the ingredients together and beat with an electric beater until smooth and creamy. Remember to scrape down the sides. Add extra food colouring if desired. If the mixture is too dry, add more champagne. If the mixture is too runny, add more icing sugar. The measurements should be perfect, though.
Fill a piping bag and pipe to your heart's desire or simply use a butter knife. Decorate as desired.
These cupcakes are very sweet. You can substitute the pink champagne directly for a dry Brut champagne or similar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (45g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 87 (54%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 10.8mg||3 %|
|Sodium 156.1mg||5 %|
|Potassium 49.1mg||1 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 16.9g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 160
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