Almond Champagne Cupcakes

  1. For the cupcakes:
  2. Preheat the oven to 350 F. Line standard sized muffin tins with cupcake papers (recipe makes 15 cakes).
  3. In a medium bowl, combine the flour, almond meal, baking powder, and salt. Set aside.
  4. In a small bowl, combine the almond champagne, buttermilk, and almond extract. Set aside.
  5. In the bowl of an electric mixer, cream together the butter and sugar on medium speed for 3-5 minutes. Add the eggs one at a time, beating well between each addition.
  6. Alternate adding the flour and champagne mixture into the batter, starting and ending with the flour mixture.
  7. Pour 1/4 cup sized scoops of batter into each liner and bake for 20-25 minutes. Remove from oven. Let them cool for 5-10 minutes in the pan before transferring to a rack to cool completely.
  8. For the frosting and champagne syrup:
  9. Add the first amount of almond champagne to a saucepan and heat on medium-high until reduced to 3 tablespoons. Remove from heat. Let it cool.
  10. In the bowl of an electric mixer, add the butter, the second amount of almond champagne, 2 tablespoons of the reduced champagne, and 3 cups of the powdered sugar. Beat until smooth. Add the remaining powdered sugar 1/2 cup at a time until the frosting reaches your desired consistency.
  11. To assemble:
  12. Poke a few holes in the top of each cupcake with a fork. Brush cupcake tops with the remaining tablespoon of reduced champagne. Top the cupcakes with the frosting. Add sprinkles and enjoy!
  13. Adapted from Sprinkle Bakes.

allpurpose, baking powder, ubc, almond champagne, ubc, almond extract, sugar, unsalted butter, eggs, syrup, butter, almond champagne, powdered sugar

Taken from tastykitchen.com/recipes/desserts/almond-champagne-cupcakes-2/ (may not work)

Another recipe

Switch theme