I mean, what could be more appropriate for New Year’s Eve?
I had a few unopened bottles of champagne and was heading to a friend’s holiday party, so the timing seemed right to make these delightful cupcakes!
The champagne in the batter results in THE most tender, fluffy cupcakes you’ve ever had. And it cuts beautifully through what can sometimes be cloying buttercream frosting.
Some sparkly sprinkles and you are ready to celebrate!
Signing off for the year; see you all in 2019! xo
4 sticks (1 pound) unsalted butter at room temperature, divided
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
3/4 cup champagne, divided (can substitute with ginger ale or sparkling apple cider for a non-alcoholic option)
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups confectioner’s sugar
silver and gold sprinkles (optional)
Pre-heat oven to 350 degrees; line 18 cupcake cups with paper or parchment liners.
Beat 1 stick (8 tablespoons) of the butter with the granulated sugar, till light and fluffy. Scrape down the bowl. Add the eggs and vanilla and beat again. Whisk the sour cream and 1/2 cup of champagne in a small bowl and add it to your mixer – beat once more. Add the flour, baking soda, baking powder and salt and beat till well combined.
Transfer batter evenly to your prepared cupcake cups (use this method!) and bake for 18 – 20 minutes or till a toothpick tests clean. Cool completely on a wire rack. Clean out the mixer bowl and beater.
Beat the remaining 3 sticks (24 tablespoons) butter and confectioner’s sugar till light and fluffy. Add the remaining 1/4 cup champagne and beat on high for 3 minutes. Transfer buttercream to a piping bag fitted with a pastry tip (or use a heavy duty ziploc bag with the corner snipped off) and frost each cupcake. Finish with sprinkles, if using.
This delicious recipe brought to you by Sheri Silver