New Post: Bubbly (Champagne Firework Cupcakes)

What do you think of when your hear “Independence Day” or “July 4th?” Most people I know probably think “America,” “Patriotism,” “Red, White, & Blue,” and a whole host of people related to the day of July 4, 1776 (John Adams, Thomas Jefferson, etc.). Then we’ve got the barbecues and the cook-outs; what’s a Fourth of July without them?

Oh, but please, don’t forget what rounds out the end of the day: fireworks.

I made these cupcakes about a week ago, but the name for these cupcakes hit me today–a great coincidence. I wanted to try something different with my cupcakes, and I instantly remembered the champagne cupcakes my friend used to make for special occasions.

Champagne cupcakes? Yeah, that’s different, that’s special. However, I wanted something more…

Champagne cupcakes with Pop Rocks? Now we’ve got something to talk about.

Originally used to replicate the bubbly sensation of the champagne that is lost after baking the alcohol off, the pop rocks atop the delicate, barely sweet, fluffy cake and the sweet and smooth champagne buttercream create a sensation of which you’ve never had in a cupcake.

I like to be modest, but boy, was this a good idea :P.

So while you’re settling down from you BBQ today and watching the night sky, have one of these refreshing and fun cupcakes–the fireworks in your mouth will be a perfect complement to the fireworks above!

Champagne Firework Cupcakes

Adapted from Gimme Some Oven. I halved the cupcake recipe for 10 cupcakes, but I didn’t halve the buttercream recipe. Who doesn’t want extra buttercream? 😀


For The Cupcake:

2 3/4 cups all-purpose flour

3 tsp baking powder

1 tsp salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup champagne (I used a sweet pink rosé)

6 egg whites

For the Buttercream:

3 1/4 cups powdered sugar

1 cup butter, at room temperature

1/2 tsp vanilla extract

1/4 cup + 1 tbsp champagne (again, the same sweet pink rosé), room temperature

2 bags of Pop Rocks (I used strawberry flavored)

To Prepare:

  1. Preheat your oven to 350 ˚F and line a muffin pan with cupcake liners.
  2. Cream the butter and sugar together until fluffy and smooth.
  3. Sift all dry ingredients together and alternately add the dry ingredients and the champagne on low speed to the creamed butter and sugar.
  4. In a separate bowl, beat/whip egg whites until stiff peaks form. Fold egg whites into the rest of the ingredients 1/3 at a time.
  5. Fill the cupcakes liners about 2/3 of the way and bake for 20 minutes, or until a tester comes out clean. Remove from oven and let cool completely.
  6. Now for the frosting. Cream butter until the butter lightens in color and is smooth.
  7. Add powdered sugar. Mix on low for about a minute and then on high for about a minute. Scrape down sides with a silicone spatula.
  8. Add champagne and vanilla extract. Mix together until the liquids are evenly distributed, then mix on high for 2 minutes, scrape down sides, then on high for 1-2 minutes again, until the buttercream is fluffy but not runny.
  9. Frost your cupcakes any which way you like and then sprinkle liberally with Pop Rocks.

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