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.
Looking for a new brunch idea for the weekend? I have attempted these hashbrown and egg nests a few times now, and I FINALLY got it right. Crispy, brown hashbrown cups filled with perfectly soft cooked eggs that spill yolk all over when you cut into them. They are the perfect little breakfast cup, and are a FANTASTIC option for any upcoming brunch festivities … like, say, Easter?
Fill those muffin tins and triple (or sixtuple?) the recipe and you can feed quite a few people with perfectly cooked eggs, all at one time. Your guests will be so impressed! And happy. And isn’t that what every host or hostess wants? Happy happy guests.
They also work just as well for a low key weekend breakfast for two. Happy Friday!
Preheat oven to 400 degrees F and coat four spaces of a muffin tin with olive oil.
If you're working with frozen hashbrowns, take a few minutes to thaw them in a skillet over medium heat. Season with salt and pepper. (If using fresh hashbrowns, season with salt and pepper in a bowl).
Scoop 1/2 cup of the hashbrown potatoes into each cup, and make a little pocket in the middle by packing the potatoes down and along the sides of each muffin tin. Brush the top of the hashbrowns with remaining olive oil.
Bake for 20 minutes, or until slightly browned around the edges.
Remove pan from the oven and crack an egg into the middle of each hashbrown cup. Sprinkle with salt, pepper, and fresh chives.
Bake for 10 minute or until egg whites are cooked through but the yolks are still wobbly and runny on the inside.