New Year’s Eve Recipe: Champagne Cupcakes

Pop pop, fizz fizz, clink clink!  It’s that time of year again when we shake off the previous year and anticipate new beginnings.  If you read my post from a few days back, you know that I am really looking forward to a new year.  This holiday holds a special place in my heart because not only is it the marker for a new year, but it is also me and Cameron’s anniversary!  This year we will be celebrating 6 years!  The logic behind getting married on 1/1/11 (besides the fact that it’s super cool to say we were married on 1/1/11) is A. we will never forget our anniversary and B. there will alway be fireworks on our anniversary.  Now that we are an old married couple with a kid, fireworks is something that we now dread because we don’t want the neighbors to wake her from her sleep!

However you are ringing in the New Year, hosting a party, attending a party, or celebrating a quiet night in with your boo, starting the year off with a little champs is a must.

Just when you think that champagne can’t get any better, I am flipping the script and bringing you champagne cupcakes (mind blown…I know…)  This recipe is sweet, decadent, and champagne is the the star.  These are sure to be a hit as you celebrate the night away.

Yields 12-15 Cupcakes

Champagne Cupcakes

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Ingredients

For the Cupcakes
• 1 2/3 cups all purpose flour
• 1 cup sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup salted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup + 2 tbsp champagne ( I used a champagne on the sweeter side)
For the Icing
• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 4-5 tbsp champagne

Instructions

For the Cupcakes
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
For the Icing
7. Combine butter and shortening and mix until smooth.
8. Add 2 cups of powdered sugar and mix until smooth.
9. Add champagne and mix until smooth.
10. Add remaining powdered sugar and mix until smooth.
11. Add a little more champagne, if needed, until desired consistency is reached.
12. Top cupcakes with icing.

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Wishing you all the best in 2017,