Zutaten für Champagne Cupcakes
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Zubereitung von Champagne Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 3-5 minutes) using a hand mixer or stand mixer.
- In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with ½ cup chilled Champagne, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean, large bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined. Be careful not to overmix.
- Fill each cupcake liner about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Frost and decorate as desired!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
67g
Fat
21g
Carbs
10g
