CHAMPAGNE CUPCAKES

CHAMPAGNE CUPCAKES

These Champagne Cupcakes are super moist and full of champagne flavor! They’d be perfect For New Year’s Eve, or another special occasion.

Well, this weekend was a great weekend. Our family slowly tapered off and made their way home, with my parents leaving today. We were busy bouncing around from activity to activity.

My niece (she’s 8) played in a basketball game on Saturday morning. My brother is the coach and does a great job. My niece scored 10 of the team’s 13 points and they won the game! Then most everyone went to a movie, but my mom and I took the opportunity to do some returns and shopping. Some of our favorite times are when we are shopping. We have a great time together.

These cupcakes definitely need to be on your New Year’s menu.

The recipe is based on my vanilla cupcake, which has been a big hit. It’s an easy, one bowl recipe. You can’t beat that. You combine the dry ingredients, mix in the wet, then bake. Easy peasy.

One thing to note – you might notice little bits of butter in the batter after you mix it – that’s normal and will incorporate into the cupcakes when they bake. I’m told that it works to melt the butter and add it, rather than just using room temperature butter, so you could try that if you’d like. Just make sure you don’t over-mix the batter.

This is a very moist cupcake. It’s not super dense, but it’s not super fluffy either. Kind of right down the middle. There’s just more than 1/2 a cup of champagne in the recipe, which gives it plenty of champagne flavor! You know I like my flavors plenty noticeable and this one qualifies. Not too much, but clearly there.

The icing also has champagne. Hey, if you’re going to celebrate, go all out right? Why skimp? And is there any better way to bring in a new year than with champagne and cupcakes? I think not.

INGREDIENTS:

CHAMPAGNE CUPCAKES

• 1 2/3 cups all purpose flour
• 1 cup sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup salted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup + 2 tbsp champagne

CHAMPAGNE FROSTING

• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 4-5 tbsp champagne

DIRECTIONS:

1. Preheat oven to 350 degrees and prepare a cupcake pan with liners.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
7. To make the frosting, combine the butter and shortening and mix until smooth.
8. Add 2 cups of powdered sugar and mix until smooth.
9. Add champagne and mix until smooth.
10. Add remaining powdered sugar and mix until smooth.
11. Add a little more champagne, if needed, until desired consistency is reached.
12. Top cupcakes with frosting.

Note: You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.

Recipe Source:lifeloveandsugar.com