Looking for a sweet treat to help you ring in the New Year? Champagne goes with everything, so why not try Champagne Cupcakes?!?  No need to break the bank buying Cristal for this fun recipe, a good ole bottle of Andre will do the trick!  As an added bonus, you could always use the rest for one of my faves…. MIMOSAS!

Here’s a fairly simple recipe you can try to kick off the festivities:

Champagne Cupcakes

2 3/4 cups all-purpose flour

3 tsp. baking powder

1 tsp. salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup champagne (the sweeter the better – even strawberry would be great!!)

6 egg whites

 

Champagne Buttercream

 3 1/2 cups powdered sugar (more or less to taste)

1 cup butter, at room temperature

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature

3-4 drops of red food coloring (also optional)

Lets Start Baking~

Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with liners. 

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 18-20 minutes, or until a toothpick inserted into the cake comes out clean.

Let’s Start Frosting~

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.  Add vanilla and champagne, beating on medium for another minute. You may need to add a little more sugar or liquid depending on how thick or thin you want your frosting.

Decorate & Enjoy!

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