The flavor of these Champagne cupcakes with Marshmallow fluff & Licor 43 caramel, can best be described as a tipsy ”toast” (pun intended) by the campfire. The bubbly champagne🍾 gives the cupcakes an amazingly tender texture. Check the Festive edition of the Mystery Baking Challenge to see how I made these gooey goodies.
Ingredients for 12 cupcakes
For the Champagne cupcakes
- 150g all-purpose flour
- 125 ml Champagne
- 125g sugar
- 120 ml sunflower oil
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
For the Licor 43 caramel
- 150g sugar
- 2 tbsp Licor 43
For the Marshmallow topping
- 1 jar of marshmallow fluff (213g)
- Standmixer or whisk
- Mixing bowl
- 12 cup cupcake pan
- 12 cupcake cups
- Baking tray
- Baking paper
- Piping bag
- Piping tip (open star)
How it’s done
1. Preheat the oven to 160°C/320°F. Divide the cupcake cups over the cupcake pan. Prepare a baking sheet with baking paper.
2. Beat the eggs with the sugar until pale. Add the sunflower oil, vanilla extract and champagne and mix it all together.
3. Add the flour, baking side and salt and mix to combine. Work your spatula around the edges of the mixing bowl to work out any lumps.
4. Fill the cupcake cups with the Champagne cake batter. Bake the cupcakes for 15-20 minutes depending on the oven you’re using. Let the cupcakes cool down before you frost them.
5. Put the Licor 43 and sugar in a pan on medium-low heat until the sugar starts to dissolve. Turn up the heat to medium high until the caramel is dark golden brown. (Do not go too far, or else your caramel will burn. And do not stir, as it will crystalize the caramel.)
6. Pour the caramel on the prepared baking sheet and let it set for about half an hour. Watch your fingers because the caramel is hot!
7. Put the piping tip in the piping bag and fill the piping bag with the marshmallow fluff. Pipe a dollop of marshmallow fluff on each cupcake. Do not overdo it with the marshmallow fluff as it will run out quickly (if you use too much, it will run over the sides). You can easily do this step with a butter knife if you do not have a piping bag or piping tip.
8. Break the caramel in little pieces with the back of a spoon or knife and decorate the Cupcakes with the caramel shards. To get a nice crunch, you could pulse the caramel shortly in a food processor to get crunchy caramel sugar to decorate with.
If you want to make more Mystery Baking Bakes, check out these Maple Cinnamon & Ketchup crisp cookies with Ketchup glaze or this Coconut, ginger & Jackfruit tart.
Were you up to some sticky business with these Champagne cupcakes with Marshmallow fluff & Licor 43 caramel? I’d love to see your creations! Share them with me @TalesofPastry. Let me know in the comments down below if you tried these festive cupcakes and if you have any questions.
Keshia bostonAugust 1, 2020 at 10:20 am
Ze zien er echt heerlijk uit, deze ga ik zeker een keertje maken! 🥳🤩
Jamie PendersAugust 1, 2020 at 10:34 am
Tof! De Champagne voegt echt iets toe aan de smaak en luchtigheid van de cakejes.🥂🧁
Gin & Tonic cured Salmon Tartlets - Tales of PastrySeptember 28, 2020 at 2:26 pm
[…] you like to try more Mystery Baking recipes, check out these Champagne Cupcakes with Marshmallow fluff & Licor 43 Caramel or this Coconut, Ginger & Jackfruit […]
Dutch Christmas Bread (Vegan Kerststol) - Tales of PastryDecember 10, 2020 at 5:00 pm
[…] If you like more inspiration for your Christmas table check out these Mystery Baking Recipes: Gin & Tonic cured Salmon Tartlets or Champagne Cupcakes with Marshmallow fluff & Licor 43 Caramel […]