Champagne Cupcakes with Champagne Buttercream

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Recipe's preparation

Champagne Buttercream Icing

Preheat oven to 175 degrees C

Line cupcake tray with cupcake wrappers

Place the flour and baking powder into the bowl. Turbo for a few times and then set aside.

Add sugar 20 seconds/speed 10.

Add butter and mix for 15 seconds/speed 10

Insert butterfly and continue to cream for 1 minute/speed 4

Scrape mixture down off the sides of the bowl with the spatula.

Set speed 4 40 seconds and then add eggs, on at a time, and then the vanilla through the opening of the lid.

Scrape down mixture again with the spatula

Add 200g flour and 70g champagne 40 seconds/speed 2.

add remaining 200g flour and 75g champagne
30 seconds/speed 2.

Fill cup cake cases to 2/3 of the way. Don't overfill or they will spill over the edge.

Bake for about 15 minutes or if skewer comes out clean. Allow to cool on a wire rack before decorating with champagne buttercream frosting.

Champagne Buttercream Icing


Place Butter and Icing Sugar into the Thermomix bowl. Set time for 15seconds/speed 2/"Counter-clockwise operation"

"Counter-clockwise operation" Scrape down the sides of bowl with your Spatula. Now add in the champagne. Set time for 3min45 sec/speed 2/"Counter-clockwise operation"

Ice cooled cupcakes using piping bag and star tip.