Fluffy champagne cupcakes are filled with pockets of zesty Chambord raspberry jam and topped with a swirl of champagne buttercream frosting.
Course:
Dessert
Cuisine:
French
Keyword:
kir royal, sprinkles cupcake recipes
Servings: 24 cupcakes
Author: Jackie
Champagne Cupcakes
-
1 ½
cups
Champagne or Sparkling Wine
-
2 ⅔
cups
all-purpose flour
-
1 ½
teaspoon
baking powder
-
¼
teaspoon
salt
-
½
cup
salted butter room temperature
-
½
cup
vegetable oil
-
2
cups
granulated sugar
-
1
tablespoon
vanilla extract
-
4
large eggs
Champbord Raspberry Jam
-
2
cups
raspberries
fresh or frozen
-
½
cup
granulated white sugar
-
2
tablespoons
Chambord
Champagne Buttercream Frosting
-
1-2
Tablespoons
reserved champagne reduction
-
½
cup
unsalted butter room temperature
-
4
cups
confectioners sugar
-
½
teaspoon
vanilla extract or champagne extract
-
1-2
Tablespoons
milk as needed for desired consistency
Chambord Raspberry Jam
-
Combine raspberries, sugar, and chambord in a medium sized saucepan set over medium heat. Cook, stirring frequently, until it begins to boil and thicken, about 15 minutes. Remove from heat and cool completely. Jam will thicken even more as it cools.
Cupcakes
-
Preheat the oven to 325 degrees. Line two cupcake baking pans with paper liners and set aside.
-
Open the champagne bottle and measure out 1 ½ cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.
-
In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
-
In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.
-
Add sugar, vegetable oil and eggs. Continue mixing until combined.
-
Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne.
-
Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.
-
Fill cupcake liners ¾ full and bake for 18-20 minutes.
Champagne Buttercream Frosting
-
In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla, 2 tablespoons of the champagne reduction, until smooth. Add milk, one tablespoon at a time, as needed to reach desired consistency.
Assembly
-
Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. Spoon or pipe about a teaspoon of the jam inside each carved-out cupcake then gently press the round piece back on top of the filling.
-
Spread a thin layer of frosting over the top of the cupcake, then pipe a circle around the perimeter of the cupcakes using a large star tip.
-
Fill the center of the buttercream circle with 1-½ teaspoons of jam.
I recommend making the cupcakes the day of serving. The champagne reduction, jam, and buttercream can be made up to 2 days ahead of time. Simply bring the reduction and buttercream to room temperature before using.