Champagne Cupcakes via Take a Megabite
In the past year I have come into so much alcohol that we can justify having a liquor cabinet. It’s pretty cool and makes me feel like I live in Mad Men, and also makes me pretty popular with my friends when I open it up and say “what can I get you? *wink*”
In the past year I also got married, so that means I have champagne that I should’ve had the day after/night of my wedding – but we were so exhausted and overwhelmed we pretty much forgot. So we have extra.
I thought about it, and the next best place to use champagne is to ring in the new year, so – tada! Champagne Cupcakes.
Also, can we talk about Christopher Walken for a second? Old school SNL? Cham-pan-ya? Anyone? Sorry. I had to talk about it. Now I’ll tell you how to make them.
What you’ll need (makes 24 cupcakes)
- 2 ¾ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2/3 cup butter, softened
- 1 ½ cup granulated sugar
- ¾ cup champagne
- 6 egg whites (this is a lot, but it’s okay)
For the Frosting
- 1 stick (½ cup) unsalted butter
- 2-3 tbsp heavy cream
- 3 cups of confectioners sugar
- ½ tsp vanilla
- Pre-heat your oven to 10 degrees 350°F (sorry, I got caught up in the polar vortex)
- Mix the butter and sugar together in your main bowl until smooth.
- Mix the flour/baking soda/salt together.
- Add the flour mixture into the sugar/butter in parts with the champagne. Flour, champagne, flour, champagne, flour.
- In a hand mixer bowl, or something with a power whisk, beat the egg whites until they hold shape (stiff peaks). Fold this into the rest of your cupcake batter.
- Bake for 24 minutes. Or within a 2 minute range of that. Or don’t bake them, I don’t own your life.
- For the frosting, just make sure the butter is softened enough so you can whip it up with all of the other ingredients. I used a piping tool to try out different ways to frost them – it was fun. I landed on the swirlies. Follow me on instagram to see what I’m baking up all the time, and some cat pictures – @bakerhi
Happy New Year! Drink champagne and eat it too! 😉