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!
| Prep Time | 30 min |
| Cook Time | 15 minute |
| Servings |
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Ingredients
Champagne Cupcakes
- 1 cup sparkling white wine
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon zest
- 1 cup unsalted butter softened
- 2 cups sugar
- 3 cups cake flour
- 1 teaspoon baking powder
- 5 egg whites
St-Germain Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons St-Germain
Ingredients
Champagne Cupcakes
St-Germain Buttercream Frosting
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Instructions
- 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.