Who doesn't love champagne, especially on New Years! Here is a delicious cupcake recipe for those whole love there bubbles and cupcakes!
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla
1/2 cup sour cream
1/2 cup champagne, prosecco or your choice of sparkling wine (I used Chandon)
1 cup plus 1 tbsp. Champagne or prosecco
1 cup (2 sticks) of unsalted butter, room temperature
2 1/2 cups confectioners' sugar
Preheat oven to 350° F. Line a cupcake pan with baking cups.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
Gradually add in the flour mixture in three parts, alternating with champagne (So it goes flour, champagne, flour, champagne, flour). Mix until batter is uniform and smooth.
Fill baking cups about 3/4 full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.
Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
Frost the cupcakes and serve with some bubbly!
Recipe Adapted from www.ifyougiveablondeakitchen.com