Cocktail Cupcakes: Champagne Cupcakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/2 cups Confectioners' sugar
  • 1 3/4 cups Flour
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 2 sticks Butter
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Champagne
  • 1 1/16 cup Champagne or prosecco

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 3/4 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup sour cream
• 1/2 cup champagne, prosecco or your choice of sparkling wine (I used Chandon)
• 1 cup plus 1 tbsp. Champagne or prosecco
• 1 cup (2 sticks) of unsalted butter, room temperature
• 2 1/2 cups confectioners sugar

Directions

• Preheat oven to 350° F. Line a cupcake pan with baking cups.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
• In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
• Gradually add in the flour mixture in three parts, alternating with champagne (So it goes flour, champagne, flour, champagne, flour). Mix until batter is uniform and smooth.
• Fill baking cups about 3/4 full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.
• Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
• Frost the cupcakes and serve with some bubbly!