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champagne cupcakes

Champagne Cupcakes l

I mean, what could be more appropriate for New Year’s Eve?

I was excited to create a delicious treat using Steviva products, and I actually used two for this recipe.

There are so many sugar substitutes out there, and it can be a challenge to figure out the differences between them – much less how to use them successfully in a recipe.

But Steviva makes it easy-peasy.

Champagne Cupcakes l

Their erythritol and stevia blend comes in a granular form, just like table sugar. But it’s twice as sweet, so you only need half as much in a recipe. And it contains zero calories and carbs. Simply use half the amount of Steviva Blend as granulated sugar in all your favorite recipes.

Why use a blend? Stevia on its own is a powerhouse sweetener – 200-300 times sweeter than table sugar. Erythritol complements stevia, enhancing its flavor and adding a fuller texture – making it a foolproof substitute.

I had a few unopened bottles of champagne and was heading to a friend’s holiday party, so the timing seemed right to make these delightful cupcakes!

Champagne Cupcakes l

The champagne in the batter results in THE most tender, fluffy cupcakes you’ve ever had. And it cuts beautifully through what can sometimes be cloying buttercream frosting.

Champagne Cupcakes l

Some sparkly sprinkles and you are ready to celebrate!

For more information – and recipe inspiration! – follow Steviva on Facebook, Twitter, Instagram and Pinterest.

Signing off for the year; see you all in 2019! xo

Champagne Cupcakes l

Champagne Cupcakes

4 sticks (1 pound) unsalted butter at room temperature, divided
1/2 cup Steviva Blend
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
3/4 cup champagne, divided (can substitute with ginger ale or sparkling apple cider for a non-alcoholic option)
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups Steviva Blend Fine Powder

silver and gold sprinkles (optional)

Pre-heat oven to 350 degrees; line 18 cupcake cups with paper or parchment liners.

Beat 1 stick (8 tablespoons) of the butter with the Steviva Blend, till light and fluffy. Scrape down the bowl. Add the eggs and vanilla and beat again. Whisk the sour cream and 1/2 cup of champagne in a small bowl and add it to your mixer – beat once more. Add the flour, baking soda, baking powder and salt and beat till well combined.

Transfer batter evenly to your prepared cupcake cups (use this method!) and bake for 18 – 20 minutes or till a toothpick tests clean. Cool completely on a wire rack. Clean out the mixer bowl and beater.

Beat the remaining 3 sticks (24 tablespoons) butter and Steviva Blend Fine Powder till light and fluffy. Add the remaining 1/4 cup champagne and beat on high for 3 minutes. Transfer buttercream to a piping bag fitted with a pastry tip (or use a heavy duty ziploc bag with the corner snipped off) and frost each cupcake. Finish with sprinkles, if using.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Note: I was not compensated for this post. This recipe has been entered into a contest sponsored by Steviva, who sent me samples of their products to use. All thoughts and comments are, as always, completely my own.

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