Champagne Cupcakes with Champagne Butter Cream

lovely

lovely

For New Years Eve the theme is CHAMPAGNE! And to stick to this theme I had to make champagne cupcakes. The champagne adds a great flavor and the bubbles make for a light cupcake.

If you have anything to celebrate make these cupcakes!

START!

Preheat your oven to 350 degrees

Line or grease your cupcake tins

INGREDIENTS

Champagne Cake

–          1 stick of butter (softened)

–          1 cup of sugar

–          2 eggs

–          1 teaspoon of vanilla

–          1 ¾ cups of flour

–          ½ teaspoon of baking soda

–          ¼ teaspoon of baking powder

–          Pinch of salt

–          ½ cup of sour cream

–          ½ cup champagne or sparkling wine

In a bowl with a stand mixer or hand mixer, mix the butter and sugar until fluffy. Add one egg at a time and then add the vanilla. In a different bowl whisk together the flour, baking soda, baking powder, and salt. In another bowl combine the sour cream and champagne (it will fizz a bit). Alternate adding the flour and the sour cream mixture until it is all combined.

Fill the cupcake tin until each is a little over half way full.

I made mini cupcakes! If you make mini ones bake for 7-10 minutes.

For regular cupcakes bake for 10-12 minutes.

Champagne Butter Cream

–          2 sticks of butter (softened)

–          2 ½ cups of powdered sugar

–          1 teaspoon of vanilla

–          ⅓ cup of champagne or sparkling wine

With a stand mixer or a hand mixer start mixing the butter. Add a cup of the sugar and add the vanilla. Alternate adding the rest of the sugar and the champagne until it is all incorporated.

Pipe or spread on the cooled cupcakes.

I also used silver sparkling sugar to decorate the tops!

CHAMPAGNE ∙ TOAST ∙ CUPCAKES

END!

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