I know I mentioned before that my job loves potlucks. Having now moved to California from Florida (and continuing to work for the Mouse in my same role) I love that this team team I’m on loves potlucks as well because it gives me a reason to make goodies to bring to work (not like I need a reason lol).
We were welcoming ‘newbies’ (newer than me) to the team and decided on an Italian themed meal for their potluck. One co-worker made the entrees, I made the desserts. I knew I wanted to make cupcakes and thought what flavors pair well with Italian food? Wine!
I actually made two sets of cupcakes, one white wine and one red wine. You can find the red wine recipe here.
I perused through Pinterest looking for the perfect recipe to play around with and came across Happy Sugar Fun Time‘s beautiful cupcakes, which mine are an adaption of.
I actually halved the frosting (icing, whatever lol) because as some of you may have gotten memo, I’m not a big fan of the stuff BUT it was still more than enough for the cupcakes. I do have to say, this was the best buttercream I have ever made (perhaps because it turned out so nicely and I actually let the butter sit to room temperature vs forcing it there…) and might… a slight might… have maybe made me like buttercream. Just a little.
White Sparkling Wine Cupcakes and Buttercream
Yields: makes about 24
- 2 3/4 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2/3 cup butter
- 1 1/2 cups white sugar
- 3/4 cup sparkling wine
- 6 egg whites
- 3 cups powdered sugar
- 1 cup butter (room temperature)
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons champagne (room temperature)
Directions For Cake
- Preheat oven to 350 degrees F (175 degrees C).
- Set up cupcake pan with cupcake liners
- In a large bowl, cream together butter and sugar until light and fluffy.
- In another bowl, sift flour, baking powder, and salt together
- Blend dry ingredients into creamed mixture alternately with sparkling wine.
- In another bowl (make sure it is clean and dry!), beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into batter to lighten it, then gently fold in remaining egg whites.
- Fill the cupcake liners about 1/2 to 2/3 full.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
- While they were a little warm, I may have “glazed” the tops of these cupcakes by poking a hole or two in the top and spooned a smidge of some leftover wine before topping (once completely cool) with the buttercream. By may have, I definitely did.
Directions for Buttercream
- Using an electric mixer, beat together sugar and butter
- Mix on low until well blended, and then on medium for another two minutes.
- Add vanilla and champagne and continue beating on medium for another minute.