I hope you are proud of me! Last night , I made the most complex cupcake recipe I’ve ever made and they turned out amazing! (Remember, I typically use a box mix and canned frosting!) So, why did I get so crazy and make a 3 part cupcake recipe, you ask? Well, I am excited to announce that I am partnering with Cupcake Vineyards and thought that sharing a cupcake recipe today that actually uses wine or champagne would be a perfect fit!

I definitely prefer sweeter wines and champagne, so I searched for a recipe that would work with Cupcake Vineyards Prosecco. I found a Sparkling Champagne Cupcakes Recipe by Sprinkles Bakes, which is a very popular blog, so I knew they would be delicious! The recipe calls for champagne every step of the way and luckily, I was able to enjoy a glass while I was making them and still have enough for the recipe. Perfect!

Champagne Cake (15 -17 cupcakes)

• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cups flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/2 cup champagne or prosecco

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside.  in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).  Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.

Fill cupcake papers with 1/4 cup level measures of batter.  Bake for 17-22 minutes.  Set aside.

Champagne Pastry Creme Filling

• 1/2 cup heavy cream, divided
• 1/2 cup champagne or prosecco
• 2 tbsp cornstarch
• 5 tbsp granulated sugar
• 1 whole egg
• 2 egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla

In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture.  Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook.  Return the remaining champagne/heavy cream mixture to a boil.  Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens.  Remove from heat and beat in the butter and vanilla.

Cut a divot into the top of each cupcake and fill with pastry cream.  Trim the cut-out cake pieces flat to make a “lid” and place on top of the filled divot.

Champagne Frosting

• 1 cup plus 1 tbsp. champagne or prosecco
• 2 sticks of butter softened
• 2 1/2 cups confectioners’ sugar

Place 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until reduced to 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool.

In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.  Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.

Frost the cream-filled cupcakes (I used our kit) and decorate with pearls.

Recipe by Sprinkles Bakes

I hope you try this champagne cupcake recipe, as well as Cupcake Vineyards wines if you haven’t yet!

Connect with Cupcake Vineyards:

• Facebook
• Pinterest
• Twitter

Cupcake Vineyards wine is a perfect hostess gift for all of your holiday parties this year! Attach a simple gift tag like this one I designed with pretty ribbon for pretty presentation!

Click here to download this free printable tag design!

THIS IS A SPONSORED POST. ALL OPINIONS ARE BASED ON MY EXPERIENCE WITH THE FEATURED PRODUCT/BRAND. THE TOMKAT STUDIO MAY HAVE RECEIVED PAYMENT, TRADE AND/OR PRODUCTS IN EXCHANGE FOR PROMOTING.