Champagne mini cupcakes

These sweet, quaint mini champagne cupcakes are like a little slice of heaven - super tasty and so easy to make. These are sure to sweeten up your day!

  • 1 hr 15 mins preparation
  • 15 mins cooking
  • Makes 48
  • Print


Champagne mini cupcakes
  • 125 gram butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup (165g) caster (superfine) sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/4 cup (60ml) sparkling wine
  • pink sanding sugar, to decorate
  • pink soft sugar pearls, to decorate
Champagne butter cream
  • 250 gram butter, softened
  • 3 cup (480g) icing (confectioners') sugar
  • 1/4 cup (60ml) sparkling wine


Champagne mini cupcakes
  • 1
    Preheat oven to 180°C. Line four 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases.
  • 2
    Beat butter, extract, sugar, eggs, sifted flour and wine in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop 2 level teaspoons of mixture into each paper case.
  • 3
    Bake cupcakes about 12 minutes. Leave cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    Make champagne butter cream: beat butter in a small bowl with an electric mixer until as white as possible. Beat in sifted icing sugar and wine, in two batches.
  • 5
    Spoon butter cream into a large piping bag fitted with a large fluted tube. Pipe swirls of butter cream on top of each cake. Sprinkle with sanding sugar and sugar pearls.


Sanding sugar is a decorating sugar that adds colour and sparkle; it also holds its shape and colour after baking. It is available in a range of colours from specialist food and cake decorating stores. Uniced cakes can be made a day ahead or frozen for up to 3 months.

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