The new year is upon us, and this light and fluffy champagne cupcakes recipe topped with a white chocolate dipped shortbread cookie is the perfect treat to celebrate with! I have partnered with Voortman Bakery for this post, though all opinions are my own.
This recipe is all about keeping things simple, so rather than spending hours in the kitchen baking, I’ve started this recipe off with a boxed cake mix, and finished it off with a Shortbread Cookie from Voortman Bakery. Having a pretty and delicious treat doesn’t have to take a long time, and that’s why Voortman Bakery is my go-to when I’m pressed for time, yet still want quality.
What sets Voortman cookies apart from the rest is that they’re baked fresh without any artificial colors or flavors. Plus there is no high-fructose corn syrup or trans fat, which is a difference that I can feel good about. They’ve even won awards for their safety processes and product developments.
What ingredient makes cupcakes Fluffy?
It’s not so much the ingredients that make a cupcake fluffy, it’s more about how you make them. The trick is to mix the batter on low speed, just until all of the ingredients are combined. You want air bubbles, because those actually expand in the oven, making your cupcakes or cake light and fluffy!
What does Champagne cake taste like?
You guessed it – champagne! This champagne cupcakes recipe contains real pink champagne, providing that distinct taste that we love!
What do I need to make this champagne cupcakes recipe?
You certainly don’t need a whole lot of ingredients to make this delicious champagne cupcakes recipe. Grab a box of white cake mix, a bottle of champagne, some Voortman Shortbread Cookies, white chocolate baking chips, vanilla frosting, and some gold sprinkles.
- 1 box white cake mix
- 12 oz champagne
- 24 Voortman Shortbread Cookies
- 6 oz white chocolate baking chips
- 1 can vanilla frosting
- gold sprinkles
- Line cupcake tins with 24 cupcake liners.
- Pour cake mix and champagne into bowl of mixer. Do NOT add any other ingredients mentioned on the box.
- Mix on low until combined, being careful not to overmix.
- Fill each cupcake liner 3/4 of the way full with batter.
- Bake according to package directions.
- Remove from oven and cool for an hour.
- Line a baking sheet with parchment paper.
- Melt white chocolate chips using whichever chocolate melting method you prefer.
- Once chocolate is melted, dip the top of each cookie into the chocolate, and lay flat on parchment paper lined baking sheet.
- Add sprinkles immediately after dipping each cookie.
- Chill cookies for 1 hour to allow chocolate to set.
- Frost cupcakes. I like to use the Wilton #1M star tip.
- Stick a cookie into the frosting and cupcake.
- Top frosting with sprinkles.
[sc_fs_multi_faq headline-0=”h2″ question-0=”WHAT INGREDIENT MAKES CUPCAKES FLUFFY?” answer-0=”The trick is to mix the batter on low speed, just until all of the ingredients are combined.” image-0=”” headline-1=”h2″ question-1=”WHAT DOES CHAMPAGNE CAKE TASTE LIKE?” answer-1=”Like champagne, of course!” image-1=”” count=”2″ html=”true” css_class=””]