Decadent Champagne Cupcakes

• Produce

  • 1 Strawberry, slices

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

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

• Beer, Wine & Liquor

  • 3 tbsp Champagne
  • 1/2 cup Champagne or sparkling wine

Found on mommyinsports.com

Description

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/2 cup champagne or sparkling wine
• 1 cup butter. (I like 1 salted stick, and 1 unsalted)
• 2 1/2 cups powdered sugar
• 1 tsp vanilla (if youd like)
• 3-4 Tbsp champagne
• Strawberry slices for garnish

Directions

• Always start by creaming the butter with the sugar.Make sure its extra whippy!
• Then add each egg one at a time, and mix before adding the second. I use them at room temperature.
• Stir in vanilla.
• Mix the flour with baking soda, baking powder and salt.
• Mix together the sour cream and champagne.
• Add the flour mixture, then the bubbly mixture, alternating. End with the flour that is remaining.
• Spoon small teaspoons full of batter into mini-cupcakes. Dont overfill, they will stick to the cupcake pans!
• Bake at 350 degrees for 12-15 minutes.
• Recipe yields 48 mini-cupcakes
• Cream the butter and sugar.
• Then add the vanilla.
• Lastly add the champagne.
• Frost when cupcakes are completely cool.