Champagne cupcakes!

Today I am posting a video on YouTube making these delicious champagne cupcakes with champagne buttercream! The recipe is from the book Sweet Celebrations by Katherine Kallinis Bergman and Sophie Kallinis LaMontagne. They own Georgetown cupcake and let me tell you... best cupcakes I’ve ever had. I hope you will try this recipe!


Champagne Cupcakes with Champagne Buttercream and Fondant Monograms and roses.


Makes 18 cupcakes.


For the cupcakes.

2 1/2 cups sifted all purpose flour.
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons pure vanilla extract
1 1/4 cups whole milk
1/2 cup champagne

For the champagne buttercream frosting

16 tablespoons unsalted butter
4 cups sifted confectioner’s  sugar
1 teaspoon whole milk
1 teaspoon pure vanilla extract
1/8 teaspooon salt
1/4 cup champagne
1/4 cup white sanding sugar (optional), for dusting

For the decoration

1/4 pound fondant in your favorite color
Fondant roller
Rubber letter stamps
Circle or flower cookie cutter
Pink and green food coloring
Teardrop- and leaf-shaped cookie cutters or scalpel


For the cupcakes:

1) Preheat oven to 350. Line a cupcake pan with twelve paper baking cups and a second pan with six baking cups.

2) Sift together the flour, baking powder, and salt in a bowl, and set aside.

3) Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar ; beat on medium speed until well incorporated.

4) Add the eggs one at a time, mixing slowly after each addition.

5) Combine the vanilla extract and milk in a large liquid measuring cup.

6) Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, Beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture and beat until just combined.

7) Mix in the champagne until fully incorporated.

8) Scoop batter into the baking cups so that each is two-thirds full, and bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.

For the frosting:

Place the butter in the bowl of stand mixer or in a bowl with a handheld electric mixer. Add the confectioners sugar; beat on medium speed until well incorporated. Add the milk, vanilla extract, salt and champagne, and beat on high speed until light and airy. Frost the cupcakes using a signature swirl and sprinkle sanding sugar on top so that the top is completely covered.

To make the fondant monograms:

To make the fondant monograms, roll out a piece of fondant I your desired color and press a rubber letter stamp in the fondant to make an imprint. (You can purchase rubber-stamp alphabet sets in abt craft store.) Then cut out the fondant piece in a disc or flower shape and place on each cupcake.

To make the fondant roses:

To make the fondant roses, roll out a snake ball of fondant the size of a walnut. Pull the top so that it is long and narrow and looks like a teardrop. Then roll out and cut out teardrop- shaped pieces of fondant. One by one, layer the fondant teardrops on top of the fondant ball, forming the petals of the rose. Push back some of the petals to create volume in your rose. Set on a surface to harden. Then paint your rose with food color to match your color theme. To make leaves for your roses, roll out fondant and cut out leaf shapes using a leaf-shaped cutter or a scalpel. Lay on top of your fondant roller or another curved surface to get a curved shape. Once dry, paint with food color to creates beautiful green color. Place a rose and 2 or 3 leaves on top of each cupcake.


If you'd like to purchase the book, here is the link to purchase it on Amazon.
Recipe book: Sweet Celebrations


Disclaimer: as an amazon associate I earn from qualifying purchases. Affiliate link(s) can be found in this description. I only share products I truly believe in and think my viewers might like as well.
 This is not my recipe. I got It from Sweet celebrations by Katherine Kallinis Berman and Sophie Kallinis LaMontagne .