Champagne Cupcakes

6 Jan

When life gives you lemons, make lemonade. When life gives you leftover champagne from New Year’s, make champagne cupcakes! Then enjoy a glass to reward your baking prowess. You deserve it.

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Go ahead and have another glass, but note that your ability to frost will be impaired.

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These have the sweetness of vanilla cupcakes, but with the added lightness and tang of champagne. I also added some Chambord that Santa left in my stocking to the frosting for a sweet, raspberry finish.

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These cupcakes are dedicated to our dear friends who just got engaged! We couldn’t be happier for them, and look forward to many champagne celebrations (liquid and baked) leading up to their big day.

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Without further ado, the recipe inspired by Sprinkle Bakes. Cheers!

Champagne Cupcakes

Yields 18 cupcakes

Ingredients:

1/2 cup butter, room temperature

3/4 cup granulated sugar

2 eggs, room temperature

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

3/4 cup bubbly of your choice (I used Korbel extra dry champagne)

Frosting:

1 cup plus 2 tbsp champagne

¼ oz Chambord

2 sticks of butter, room temperature

2 cups powdered sugar

Pinch of salt

Directions:

Preheat oven to 350 degrees.

In your stand mixer, cream together butter and sugar on high until light and fluffy, about 3-4 minutes. Add each egg separately, then vanilla, and mix until just combined.

In a separate bowl, whisk together your flour, baking soda, baking powder and salt. In a smaller bowl, whisk together sour cream and champagne. Alternate adding 1/3 of your flour mixture to the mixer followed by 1/2 your sour cream mixture. Continue alternating until incorporated. Don’t overmix!

Fill cupcake  liners 2/3 full and bake at 350 for 17-18 minutes, or until knife inserted in the middle comes out clean. Pour yourself a glass of champagne, and allow cupcakes to cool completely.

For the frosting, put 1 cup champagne and ¼ oz Chambord (I just filled up a fourth of a shot glass) in saucepan and simmer on medium-high until reduced to a couple teaspoons. Set the reduction aside to cool.

Mix butter and powdered sugar in your stand mixer with whisk attachment on high until fluffy (2-3 minutes). Add your champagne reduction, another 2 teaspoons champagne, a few drops Chambord and a pinch of salt and mix until combined. Frost and enjoy!

Time: 

1.5 hours

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