french-75-champagne-cupcakes-recipe_1.jpg|1
french-75-champagne-cupcakes-recipe_1.jpg|1

French 75 Champagne Cupcakes

French 75 Champagne Cupcakes
Start the new year off right with these classy French 75 Cupcakes. A play on the classic cocktail, this tasty cupcake is made with champagne and gin and features a Shot Top filled with additional champagne for a little squirt of fun! A great cupcake to make for weddings or New Year's parties, these French 75 Cupcakes make a great addition to any gathering of family and friends!
  • Amount24 cupcakes
Print Recipe

Ingredients

  • Silver Pearlized Sugar, 5.25 oz.

  • 1 3/4 cups champagne

  • 1 package white cake mix

  • 4 egg whites

  • 1/3 cup vegetable oil

  • 5 -6 tablespoons gin

  • 1/2 cup solid vegetable shortening

  • 1/2 cup (1 stick) butter, softened

  • 4 cups sifted confectioners' Sugar

  • 1 1/2 teaspoons finely grated lemon zest

  • 1 piece of lemon peel

  • Tools

  • Baking cups

  • 2 muffin pans

  • Cooling rack

  • Flavor infuser pipettes

  • 2 large bowls

  • Electric mixer

Instructions

Click to mark complete

  1. Preheat oven to 350ºF. Prepare muffin pans with baking cups.
  2. In large bowl, beat cake mix, 1 1/4 cups champagne, egg whites and oil with electric mixer on low speed 30 seconds. Scrape bowl. Increase speed to medium and beat 2 minutes. Divide batter evenly between baking cups, filling about 2/3 full.
  3. Bake 18-20 minutes or until toothpick inserted in center of cupcakes comes out clean. Remove from oven and brush tops of hot cupcakes with 2 tablespoons of gin. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
  4. For icing, beat shortening and butter in large bowl with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well on medium speed. Add 3-4 tablespoons of gin and lemon zest. Beat until light and fluffy. Pipe or spread icing onto cupcakes. Garnish with lemon twist.
  5. For infused cupcakes, cut a small opening in the tip of the pipette. Place cut opening in 1/2 cup of champagne and squeeze to fill. Insert into iced cupcake. When ready to eat, squeeze top of pipette again to infuse cake with champagne.

Notes

How To

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