Are you ready to ring in the new year with some sweet, sugary fun? Toast 2017 with champagne…in a cupcake. Delicious, and perfect for a New Year’s Eve party, everyone will love these champagne cupcakes. Not only do they look great, they’re flavorful, too!
Yield: 12 cupcakes
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, softened
- 1 cup sugar
- 1 whole egg plus two egg whites
- ½ cup Champagne or sparkling wine
- ¼ tsp vanilla extract
- 1¼ cups sugar
- 2 egg whites
- ⅓ cup Champagne or sparkling wine
- ¼ tsp cream of tartar
- ⅛ tsp salt
- 1 tsp vanilla extract
- Gold sprinkles, for decorating
Heat oven to 375°. Place 12 liners in a standard-size muffin pan. In a bowl, whisk flour, baking powder and salt. In a separate bowl, cream butter and sugar for 2 minutes with a hand mixer. Beat in egg and egg whites for 3 minutes, until pale yellow. Beat in flour mixture until just combined. Beat in Champagne and vanilla until blended.
Pour batter evenly into liners (batter should come ¾ of the way to the top of each liner). Bake at 375° for 18 to 20 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Remove cupcakes from pan and cool completely on a wire rack.
Place sugar, egg whites, Champagne, cream of tartar and salt in the top of a double boiler. (Alternately, place in a bowl above a small pot filled with 2 inches of simmering water.) Make sure top pan or bowl does not touch the water. Beat with a hand mixer on HIGH for 7 to 9 minutes, until fluffy. Beat in vanilla.
Transfer frosting to a piping bag fitted with a star tip. Pipe frosting on cooled cupcakes. Garnish with gold sprinkles.