Happy New Year’s Eve! Having guest over tonight and still don’t have a dessert prepared? Make these champagne cupcakes! I’ve been dying to make these ever since I saw them in a cupcake book years ago, but never got around to making them. Since New Year’s is the unofficial day of champagne, what better day then today to make them? The champagne makes the cake light, airy, and incredibly delicious. The frosting? I know I say this often, but really … this silky frosting may be my favorite. To die for!
*Recipe adapted from Curvy Carrot
-2 and 3/4 cups all-purpose flour
-3 teaspoons baking powder
-1 teaspoon salt
-2/3 cup unsalted butter, at room temperature
-1 and 1/2 cups white sugar
-3/4 cup champagne (I went with a spumante)
-6 egg whites
1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. In a large bowl, cream together butter and sugar until very light and fluffy.
4. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
5. In another large clean bowl, beat egg whites until stiff peaks form.
6. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.
7. Fill the cupcake liners about 2/3 full.
8. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.
-3 and 1/4 cups powdered sugar
-1 cup unsalted butter, at room temperature
-1/2 teaspoon vanilla extract
-3 tablespoons champagne, at room temperature
1. Beat together sugar and butter
2. Mix on low until well blended, and then on medium for another two minutes.
3. Add vanilla and champagne, beating on medium for another minute.
4. Pipe onto cooled cupcakes.
Have a happy & save New Year!