What do you have to celebrate this weekend? I’m celebrating the return of 50-60 degrees to the weather forecast (only a few days away!) and the fact that Leo didn’t have a blowout today (a rare occasion lately).
I made these champagne cupcakes for New Year’s Eve this year, but you can pretty much think of a reason to celebrate anything, so…don’t wait! Make these now! Champagne in the cupcake batter and St-Germain in the frosting make for a cupcake that tastes like one of my favorite cocktails. If you really want to celebrate, enjoy them together!
Champagne Cupcakes With St-Germain Buttercream Frosting
Preheat oven to 350 degrees F and line mini muffin tins with cupcake liners.
Combine the sparkling wine with the vanilla and almond extract.
Whisk the egg whites until stiff peaks form, set aside.
Cream the butter and add sugar and lemon zest, beating until it's light and fluffy.
Mix the flour and baking powder and slowly add 1/3 to the butter mixture, stirring to combine. Then add 1/3 of the champagne mixture and alternate between the two until they are all incorporated.
Gently fold the egg whites into the batter.
Fill cupcake liners 3/4 full and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
For the frosting, cream the remaining butter and powdered sugar together with the remaining vanilla and St-Germain, beating until light and fluffy. Fill a piping bag with the frosting, and frost the tops of the cooled cupcakes. Decorate with gold sugar pearls.