Champagne Cupcakes


champagne cupcakes

This is my first New Year’s back in Seattle, which is reason enough to celebrate. To boot, my apartment has a great view of the Space Needle and the New Years Fireworks show at said Space Needle. So, we had a few people over to take in the view.

I ran across a recipe for champagne cupcakes and decided to make them for the party. They were really well received, but they definitely taste like champagne. It was a little odd to me, but the flavor of the champagne was much less when I tried another one this morning. I was picturing using those little silver ball things as decoration, but I couldn’t find them on my last minute grocery store run. I just used silver sprinkles and they worked perfectly.

The original recipe called for a filling, but it was too much hassle for me to deal with. The original recipe can be viewed here, if you are interested.

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne (or your cheap, grocery store imitation Champagne)

1 cup plus 1tbl champagne
2 sticks butter
2 1/2 cups powdered sugar
Silver sprinkles

Preheat oven to 350 degrees, bake for 17-22 minutes

1. Cream butter and sugar
2. Add eggs one at a time
3. Add vanilla
4. Whisk together flour, baking soda, baking powder, and salt
5. Whisk together sour cream and champagne
6. Alternate adding flour mixture and champagne mixture
7. Pour into cupcake tins and bake

For the frosting
1. Simmer 1 cup of the champagne in a small saucepan until reduced to 2 tbl and cool
2. Cream together butter and sugar until light and fluffy
3. Add the cooled reduced champagne and normal champagne
4. Decorate and eat!

I actually ended up only making half the frosting recipe and it was plenty for the way I decorated the cupcakes.

Happy New Years!