Need something beautiful and tasty for a New Year’s celebration? Voila.
What better way to ring in the new year than with a glass of champagne in one hand…and another hidden in your cupcake? These are a moist, champagne-scented cupcake with a decadent champagne buttercream. Cake, frosting and champagne?
I can’t think of a better way to start the year…
Ingredients
I much prefer a sweet (vs. dry) champagne in these. If you can find a strawberry champagne, run (don't walk) directly to the checkout counter and purchase two bottles--one to drink and one to bake with. Oh, and the secret to the sparkle is edible glitter. You can find it in the cake decorating aisle of most craft stores.
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (sweet not dry, look for moscato or asti)
6 egg whites
Champagne buttercream:
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
Edible glitter for garnish
Instructions
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 20 minutes, or until a toothpick inserted into the cake comes out clean.
To make frosting, cream sugar and butter with an electric mixer. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. Spread or pipe directly onto cooled cupcakes. Sprinkle with edible glitter if desired.
Makes about 20 cupcakes
http://sugarmamacooks.com/sparkling-champagne-cupcakes/
Speak Your Mind