Makes: 8 mini cupcakes, 6 regular cupcakes Prep time: Cook time:
- Preheat the oven to 300 F, line a baking tray with parchment paper.
- Sift the powdered sugar on top of a piece of parchment paper. In the bowl of a stand mixer set with the paddle attachment place the butter. Cream the butter for a good 5- 7 minutes. The butter should be pale yellow, almost white. Stop the mixer, 2-3 times in between and scrape the sides and bottom of the bowl.
- Scrape the bowl one more time, and add half of the confectioners sugar to the butter. Start the mixer on slow. As you see small/ medium size crumbs start to form increase mixer speed. Stop the mixer at two different times, scrape the bowl and continue mixing and medium/ high speed. Before adding the powdered sugar scrape the bowl, and pour the sugar. Let it cream at medium/high speed for 4 minutes. Stop the mixer, scrape the bowl and add the Champagne. Continue mixing until you reach a creamy and shiny buttercream.
** TIP: The buttercream will stay fresh in the refrigerator for up to two weeks or at room temperature for 5 days. To use, remove from refrigerator, let it sit at room temperature for 15 minutes, place on mixer and mix until desire consistency is reached.