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Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
updated Jan 21, 2020
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Now you can have you cake and drink it too with this lemony, Champagne-infused cupcake.
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Nothing says celebration like co*cktails and cupcakes, except when you combine the two. These French 75 cupcakes, based on the classic Champagne co*cktail, are light and sweet with a distinctly boozy punch. Frosted with a Champagne buttercream and soaked in a lemon, gin, and sparkling wine syrup, these cupcakes are sweeter than a typical co*cktail, but boast more booze than a typical boozy cupcake.
Sensationally celebratory, these cupcakes are perfect for all your party needs, but simple enough for a night in with friends. Learn the basics of turning almost any co*cktail into a cupcake with these French 75 co*cktail cupcakes.
Simple Syrup Is the Secret to co*cktail Cupcakes
You could take nearly any cupcake and turn it into a co*cktail cupcake by making a flavored simple syrup to soak the cake. In this recipe, the co*cktail’s base — Champagne — is cooked with sugar to make a Champagne syrup. Fresh lemon and a floral gin are added after the syrup has cooled so that their flavors, and the gin’s alcohol, aren’t cooked out.
Now you can have you cake and drink it too with this lemony, Champagne-infused cupcake.
Makes 12
Nutritional Info
Ingredients
For the cupcakes:
- 1 1/2 cups
all-purpose flour
- 1 teaspoon
baking powder
- 1/2 teaspoon
salt
- 8 tablespoons
(1 stick) unsalted butter, at room temperature
- 1 cup
granulated sugar
- 2
large eggs
- 1/4 cup
freshly squeezed lemon juice
- 1/4 cup
whole milk
- 1 tablespoon
vanilla extract
- 1 teaspoon
finely grated lemon zest
For the French 75 syrup:
- 1 cup
dry sparkling wine, Brut Champagne, or prosecco
- 1 cup
granulated sugar
- 1/4 cup
floral gin, such as Hendricks
- 1/4 cup
freshly squeezed lemon juice
For the Champagne buttercream:
- 2 sticks
(8 ounces) unsalted butter, at room temperature
- 4 cups
powdered sugar
- 1/4 cup
dry sparkling wine, Brut Champagne, or prosecco
- 12
lemon twists, for garnish (optional)
Instructions
Make the cupcakes: Arrange a rack in the middle of the oven and heat to 325°F. Line a standard (12-well) cupcake pan with paper liners.
Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color. Beat in the eggs one at a time.
Add 1/3 of the flour mixture and beat until combined. Add the lemon juice and beat again, followed by another 1/3 of the flour mixture. Add the milk and vanilla and beat again. Finish by beating in the last 1/3 of dry mixture. Fold in the lemon zest. Divide the batter between the prepared muffin cups, about 1/3 cup per well.
Bake until the cupcakes spring back when touched, 18 to 20 minutes. While the cupcakes bake, make and cool the French 75 syrup.
Make the syrup: Combine the sparkling wine and sugar in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the gin and lemon juice. Set aside to cool.
Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove from the pan to the wire rack to cool completely before frosting.
Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy. Add the powdered sugar 1 cup at a time until fully incorporated. Add the Champagne at the very end and whip until smooth.
Brush each cupcake with about 1 tablespoon of the syrup. Frost with the Champagne buttercream and garnish with a lemon twist, if desired.
Recipe Notes
Storage: Leftover cupcakes can be stored in the refrigerator for up to 5 days. Let come to room temperature before serving.
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Baking
Cake
Dessert
liquor
Make Ahead
milk
