Happy {belated} New Year!
I’ve been quite a busy bee the past few months and have, admittedly, been slacking on my blog posts. Well, New Year = New Goals, right?! I’m going to try and post 2 recipes every week!
Before I fill you in on an awesome Champagne Cupcake recipe, let me tell you what I’ve been up to lately 🙂
I keep trucking away on growing my cupcake business – and things are going pretty good if I do say so myself. We are still working on renovating the cupcake truck and plan to have it up and running in February. I can’t even tell you how excited I am about it! Picture to come soon, I promise! I also had my first cupcake event at a local wine bar and it was a sweet, sweet success. I baked like a crazy women 600 mini cupcakes to give away as samples. People who came to the event were so friendly and so excited about my cupcakes. It felt really good to know that what I’ve been working toward for so long is starting to come together.
Also, my Etsy shop is still booming – keep an eye out for new Valentine treats and some really good discount codes!
Ok, enough about me. Are you ready to whip up a batch of deliciously boozy cupcakes? Great! Let’s get started.
Champagne Cupcakes
What you’ll need for the Cake Batter:
- 2 large eggs
- 2 cups flour – I like to sift it first
- 2 teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter. Make sure it is at room temperature (microwave for 15 sec)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- ½ Cup of Champagne (any brand will work)
- 1/8 teaspoon cream of tartar
What you’ll need for the Frosting:
- ½ cup butter or margarine, softened
- 4 cups powdered sugar
- ¼ cup champagne
- 1 teaspoon vanilla
Cupcake Directions:
- Preheat oven to 350 degrees F
- In a mixing bowl whisk together the flour, baking powder, and salt. Set aside.
- Separate the eggs, placing the yolks in one bowl and the whites in another bowl.
- Using an electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes).
- Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Mix in the Champagne
- With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
- Use a hand mixer to beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- Gently fold the egg whites into the batter until combined. Do not over mix the batter or it will deflate.
- Bake for 18 – 20 minutes
Frosting Directions:
- In your mixer, cream the butter on medium high until it turns white and fluffy (about 5 minutes)
- Add the powdered sugar one cup at a time- mixing on medium speed
- Add the champagne and the vanilla – mix for 2 minutes or until well combined
- If you want thicker buttercream – add more powdered sugar.
These cupcakes are delicious and add the perfect amount of elegance to any party. I like to decorate them with little pink and white pearls.
Until next time, stay sweet!
Xoxo, Jill
Stay Calm, Have A Cupcake! 