{Royal Wedding} Champagne Cupcakes Print Recipe Print Recipe

{Styled/Photographed by With Style and Grace}

The countdown for the Royal Wedding has begun! Unless you’ve been counting since the engagement, which go ahead, you can admit it – I won’t judge. Whichever date you’ve been counting down from, you might as well celebrate with some cupcakes and these adorable {free} printables from The TomKat Studio!

I was so excited when the lovely Kim at The TomKat Studio asked if I would photograph her new Royal Wedding Printables, made me want to call over the girls and have a party!

Speaking of party… What better excuse than a wedding – and not your own – to invite over friends for some finger food, cupcakes & a late night (or early morning) broadcast of the Royal Wedding.

Download FREE “Royal Wedding” Printables HERE.

Now, for some exciting news…

I will be the joining the team over at The TomKat Studio as their new foodie contributor, which I couldn’t be more thrilled about it! Brace yourself, her and I make a dangerously good team!

Now, back to the food.

Here’s how I fill a cupcake…

{Created/Photographed by With Style and Grace}

Champagne Cupcakes with Strawberry Filling

{Recipe Adapted by BHG}

PRINT Recipe


  • 6 eggs, separated
  • 2/3 cups butter
  • 1 vanilla bean, split, or 2 teaspoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1-1/2 cups sugar
  • 3/4 cup champagne
  • 2/3 to 3/4 cup raspberry, strawberry, or blackberry jam


  • 2 1/2 cups shortening
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoons almond extract
  • 10 cups powdered sugar, split
  • 1/4 cup champagne, plus 2-4 tablespoons additional


1. Separate eggs. Discard four yolks – leaving you with four egg whites. Allow remaining two yolks and whites and butter to stand a room temperature for 30 minutes. Meanwhile, line (or grease) your cupcake pan, set aside. For vanilla bean, use a sharp knife to scrape the seeds from vanilla bean halves; set seeds aside. In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Set aside.

3. Using you electric mixer, beat butter on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in the reserved egg yolks and the vanilla seeds or vanilla extract. Alternately add flour mixture and champagne to the butter mixture, beating on low speed after each addition just until combined. Fold half of the beaten egg whites into the batter to lighten; fold in remaining egg whites.

4. Use an ice-cream scoop to fill the muffin cups, filling each about three-fourths full.

5. Bake for 15-18 minutes. Insert a toothpick into the centers and if it comes out clean, it’s ready. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

6. Place jam in a pastry bag fitted with a round tip. Insert the tip into the top of each cooled cupcake. Squeeze about 1 teaspoon of the jam into the center of each cupcake.


In a large bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for about 30 seconds. Gradually add 5 cups powdered sugar, beating well. Add champagne; beat to combine. Gradually add 5 cups additional powdered sugar, beating on medium speed. Add 2 to 4 tablespoons additional champagne until frosting reaches spreading or piping consistency.

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  • Lura Wagner

    YUMMY! Thank you for the recipe. I love your blog and wonderful photos…Lura

  • http://jam-n-jilly.blogspot.com julie@jam-n-jilly

    yea! i am attending a royal wedding party next weekend and these would be devine! (my fancy word) i might have to give them a try! sounds so yummy! thanks for sharing!

  • http://kitchen-confidante.com Liren

    These are darling!

  • http://kbattyblog.blogspot.com Kerry

    Looks awesome! Wish I’d seen these 12 hours ago when I started planning my Easter cupcakes…

  • http://www.flickr.com/photos/rowaidafl Rowaida Flayhan

    Yummy looks delicious,

  • http://www.luxuria-jewellery.com Vanessa@Luxuria

    Wow! what divine cupcakes! Seeing the Royal Wedding printables made me feel a little homesick (I am a Brit living in Spain). I can’t wait to watch the big day. Friends have been telling me wedding fever has really gripped the UK.
    p.s do pop over to my blog and enter our Easter Giveaway (a gorgeous pair of Swarovski earrings).

  • http://www.eatdrinkpretty.com Eat Drink Pretty

    These are just gorgeous. Can you share your technique for getting the piped frosting so pretty?

  • http://multiplydelicious.com Heather

    So cute Lisa! Love these! And a super congrats on being the food contributor over on TomKat!! That is awesome! Love Kim and her fabulous team. They always amaze me. 🙂
    Hope you had a wonderful Easter!

  • Kristin

    Gorgeous, Lisa!! I love the little decorative tags, too!

  • http://www.enchanteddreamweddings.com/blo Naomi

    Yummm!! These are adorable! I am one of those that cannot wait for the royal wedding!

  • http://www.wenderly.com Wenderly

    Lovely!! Just lovely!

  • Michele

    Love! Thank you for the recipe! Can’t wait to make them.

  • Pingback: Half Baked – The Cake Blog » More Royal Wedding Fun()

  • Lesley

    These look wonderful!! I would like to make them for my viewing party, but am wondering how many cupcakes this recipe makes? Looks like I might be able to cut the recipe in half. Thanks!

  • http://www.familylifeinlv.com Emily faliLV

    These are amazing! I am drooling a bit in Las Vegas – Love the filling technique too! I will be making these for my 30th birthday! YUM!!

  • Erica

    I just want to be sure I understand… 6 eggs divides down to 6 egg whites and 2 yolks, right? Or is it 4 eggs, divided down to 4 egg whites and 2 yolks?

    This recipe sounds absolutely delicious! I can’t wait to bake them!

  • http://shinigami-u-openingmymind.blogspot.com/ Karen Ussene
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  • weeklyblondie

    These are adorable! Love your blog as well. Also, I nominated you for a Liebster Award — check out my blog for more details (http://weeklyblondie.wordpress.com/2013/06/16/liebster-sunday/). CONGRATS!

  • WithStyleGrace

    thanks so much!