Kyra

bridalshowercupcakes hashtag performance

Delicious, creative, themed, sweet treats, whimsical, colorful, personalized, decorative, fun designs, party favorites, indulgent, festive, unique flavors, elegant, charming, memorable, scrumptious, eye-catching, Instagram-worthy, delightful, baked with love, celebration, deliciousness, treats, gourmet, joyful, enchanting, party essentials, handcrafted, delightful.
“Pop, fizz, frost! 🥂✨ These champagne buttercream cupcakes are the perfect blend of celebration and sweetness. Light, fluffy, and topped with a sparkling buttercream swirl, they’re here to add a little luxury to your dessert table. Cheers to treating yourself! 🍾🧁 ✨ INGREDIENTS ✨ Champagne Reduction Sauce: * 1 1/2 Cups Champagne Cupcake batter: * 1 ½ Cups cake flour * 1 ½ tsp. baking powder * ¼ tsp. salt * ½ Cup unsalted butter (melted) * 1 Cup granulated sugar * 2 eggs (room temperature) * 2 tsps. vanilla extract * 2 tablespoons champagne reduction sauce * ⅓ Cup milk (whole works best) Frosting: * 1 Cup unsalted butter room temperature * 3 Cups powdered sugar * ¼ tsp. edible gold luster dust * ½ tsp. vanilla extract * 3 tablespoons champagne reduction sauce ✨INSTRUCTIONS ✨ Champagne Reduction Sauce: 1. Pour 1 1/2 cups champagne into sauce pan. 2. Bring to a boil Reduce heat to medium and allow champagne to reduce for 10 to 15 minutes. 3. Remove from heat when 1/2 cup champagne reduction is left 4. Cool to room temperature before adding to batter Cupcakes: 1. Preheat the oven to 350°F.
 Whisk the cake flour, baking powder, and salt together in a large bowl. 2. In a stand mixer, cream the melted butter, sugar, eggs, vanilla, and champagne reduction together until combined. 3. In a separate bowl sift or mix together all the dry ingredients. 4. Mix in half of the flour mixture to the wet ingredients.. 5. Then mix in the milk and the rest of the flour mixture until fully combined. DO NOT OVERMIX. 6. Fill liners half full with batter. 7. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. 8. Remove from pan and cool on wire rack. 9. Let cupcakes cool completely before frosting. Frosting: 1. In a stand mixer fitted with the paddle attachment, beat softened butter until pale and whipped (about 5 minutes) 2. Add in powdered sugar, gold luster dust and vanilla until smooth and creamy. 3. Add the champagne reduction 1 tablespoon at a time until fully combined. 4. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.  5. Frost cupcakes (I used a Wilton 2D piping tip) #cupcakes #cupcakerecipe #bridalshowercupcakes #champagnecupcakes #desserttable
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“Pop, fizz, frost! 🥂✨ These champagne buttercream cupcakes are the perfect blend of celebration and sweetness. Light, fluffy, and topped with a sparkling buttercream swirl, they’re here to add a little luxury to your dessert table. Cheers to treating yourself! 🍾🧁 ✨ INGREDIENTS ✨ Champagne Reduction Sauce: * 1 1/2 Cups Champagne Cupcake batter: * 1 ½ Cups cake flour * 1 ½ tsp. baking powder * ¼ tsp. salt * ½ Cup unsalted butter (melted) * 1 Cup granulated sugar * 2 eggs (room temperature) * 2 tsps. vanilla extract * 2 tablespoons champagne reduction sauce * ⅓ Cup milk (whole works best) Frosting: * 1 Cup unsalted butter room temperature * 3 Cups powdered sugar * ¼ tsp. edible gold luster dust * ½ tsp. vanilla extract * 3 tablespoons champagne reduction sauce ✨INSTRUCTIONS ✨ Champagne Reduction Sauce: 1. Pour 1 1/2 cups champagne into sauce pan. 2. Bring to a boil Reduce heat to medium and allow champagne to reduce for 10 to 15 minutes. 3. Remove from heat when 1/2 cup champagne reduction is left 4. Cool to room temperature before adding to batter Cupcakes: 1. Preheat the oven to 350°F.
 Whisk the cake flour, baking powder, and salt together in a large bowl. 2. In a stand mixer, cream the melted butter, sugar, eggs, vanilla, and champagne reduction together until combined. 3. In a separate bowl sift or mix together all the dry ingredients. 4. Mix in half of the flour mixture to the wet ingredients.. 5. Then mix in the milk and the rest of the flour mixture until fully combined. DO NOT OVERMIX. 6. Fill liners half full with batter. 7. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. 8. Remove from pan and cool on wire rack. 9. Let cupcakes cool completely before frosting. Frosting: 1. In a stand mixer fitted with the paddle attachment, beat softened butter until pale and whipped (about 5 minutes) 2. Add in powdered sugar, gold luster dust and vanilla until smooth and creamy. 3. Add the champagne reduction 1 tablespoon at a time until fully combined. 4. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.  5. Frost cupcakes (I used a Wilton 2D piping tip) #cupcakes #cupcakerecipe #bridalshowercupcakes #champagnecupcakes #desserttable

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