Recipe

How to Turn Leftover Champagne into Bubbly Cupcakes

By Katie Davidson at University of Victoria

New Year's Eve is one of those celebrations that requires popping bottles of champagne as soon as the clock hits midnight. However, all of the excitement often leads to half empty bottles of champagne that are unfortunately left behind. Looking to use this leftover bubbly, I decided to make these delicious Champagne Cupcakes with Pink Champagne Buttercream Frosting. Thats right, there's Champagne in the batter...and in the frosting.

Theres probably nothing better than combining champagne and cake together—and these cupcakes don't disappoint. Below is a simple and easy recipe to turn your leftover Champagne into something delicious for everyone to enjoy after your celebrations are over. Apparently, Champagne is even good for your brain. 

Champagne Cupcakes

  • Prep Time: 40 mins
  • Cook Time: 22 mins
  • Total Time: 1 hr 2 mins
  • Servings: 18
Ingredients
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 & 3/4 cups flour
  • 1/2 cup sour cream
  • 1/2 cup champagne - you may also use prosecco or sparkling wine as a substitute if you wish

Katie Davidson

Step 1

Preheat the oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy by using a hand mixer on the low setting. Add the eggs, one at a time, beating them in after each addition. Once combined with the sugar and butter, mix in the vanilla extract.

Katie Davidson

Step 2

In a separate bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined. Set aside.

Katie Davidson

Step 3

In a third bowl, whisk together the champagne (or prosecco, or sparkling wine) and the sour cream. The mixture will fizz.

Katie Davidson

Step 4

Add the champagne mixture and the flour mixture alternately to the large bowl with your butter and sugar mixture. Start and end with the flour mixture, beating the mixture after each addition. The batter should be thick once all ingredients are combined.

Katie Davidson

Step 5

Line your cupcake tin with papers and fill each 1/4 of the way full. Place in the oven and bake for 17-22 minutes.

Katie Davidson

Pink Champagne Buttercream Frosting

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 18
Ingredients
  • 1/2 cup butter softened
  • 3 cups icing sugar
  • 1/3 cup champagne
  • 1 teaspoon vanilla extract
  • 3-4 drops red or pink food colouring

Step 1

In a medium sized bowl, beat together the champagne, butter, icing sugar, and vanilla extract until smooth.

Katie Davidson

Step 2

To make frosting the cupcakes easier, I like to scoop the frosting into a zip-up plastic bag and cut a hole into one of the corners. This makes a sort of makeshift icing bag.

Katie Davidson

The end result

A super light and fluffy champagne tasting cake, with a really rich and creamy frosting. They're the perfect recipe to make use of your leftover bubbly, and are sure to be enjoyed by your friends and guests alike.