Happy New Year! I know, I know. I'm a little late on this one. We all did our celebrating last night. At this point, the champagne bottles are empty, and we're hitting the gym, cleansing, or at least drinking lots of water (followed by lots of ibuprofen). I made these champagne cupcakes for last night, and by the time they were frosted, I was squeezing myself into a sequined dress and heading out to dance the night away, and didn't have time for cupcake photos. So, sorry that I didn't get this to you earlier, in time for New Year's Eve. But hey, don't let a holiday be your only occasion for a champagne toast!
These bad boys have 2 cups of champagne in the batter, and a splash more bubbly in the frosting. And they're delicious. They really taste like champagne!
So, pop a little bubbly, and have a New Year's Day toast! Cheers!
PS. How amazingly adorable is that cupcake pedestal?!
Champagne Cupcakes
Adapted from Booze Cakes
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter - softened
2 cups sugar
1 teaspoon vanilla
6 egg whites
2 cups champagne (at room temp)
1 glass champagne
Preheat oven to 350, and add cupcake liners to 24 cupcake cups. Whisk together flour, baking powder, salt. Set aside. In mixing bowl, beat together butter and sugar until combined. Add vanilla and egg whites (one at a time) and beat until light and fluffy. Mix in flour and 2 cups champagne, alternating 3 times (starting and ending with flour). Drink one glass of champagne. Pour batter into cupcake liners, filling almost to the top. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
Frosting
3/4 cups butter (1.5 sticks)
4 cups powdered sugar
1/2 cup champagne
1 tablespoon vanilla
edible glitter sparklies for decoration
Beat butter until light and fluffy. Slowly add in powdered sugar and add remaining ingredients, mix until combined (add more sugar or bubbly for desired consistency). Frost cooled cupcakes either with a spreader or pipe it on. Top with sparkly things.
