French 75 Champagne Cupcakes Recipe

Start the new year off right with these classy French 75 Cupcakes. A play on the classic cocktail, this tasty cupcake is made with champagne and gin and features a Shot Top filled with additional champagne for a little squirt of fun! A great cupcake to make for weddings or New Year’s parties, these French 75 Cupcakes make a great addition to any gathering of family and friends!
Makes: 24 cupcakes
Skill Level: None

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Step 1

Preheat oven to 350ºF. Prepare muffin pans with baking cups.

Step 2

In large bowl, beat cake mix, 1 1/4 cups champagne, egg whites and oil with electric mixer on low speed 30 seconds. Scrape bowl. Increase speed to medium and beat 2 minutes. Divide batter evenly between baking cups, filling about 2/3 full.

Step 3

Bake 18-20 minutes or until toothpick inserted in center of cupcakes comes out clean. Remove from oven and brush tops of hot cupcakes with 2 tablespoons of gin. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

Step 4

For icing, beat shortening and butter in large bowl with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well on medium speed. Add 3-4 tablespoons of gin and lemon zest. Beat until light and fluffy. Pipe or spread icing onto cupcakes. Garnish with lemon twist.

Step 5

For infused cupcakes, cut a small opening in the tip of the Shot Tops Infuser. Place cut opening in 1/2 cup of champagne and squeeze to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Tops Infuser again to infuse cake with champagne.

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1 3/4 champagne (divided)

white cake mix

1 package white cake mix (15.25 oz.)

egg whites

4 egg whites

vegetable oil

1/3 cup vegetable oil


5 - 6 tablespoons gin

vegetable shortening

1/2 cup solid vegetable shortening

butter, softened

1/2 cup (1 stick) butter, softened

Confectioners’ Sugar

4 cups sifted Confectioners’ Sugar (about 1 pound)

lemon zest

1 1/2 teaspoons finely grated lemon zest

lemon peel

lemon peel (optional)




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