What better way to celebrate on New Year's Eve than with Champagne AND Champagne Cupcakes! This Barnaut Champagne is the perfect accompaniment to nearly anything from mushrooms to mac and cheese and is especially fabulous with anything sweet. The Barnaut Vinyard is in Bouzy France and has been maintained through five generations. The Champagne is made of two-thirds Pinot Noir and one-third Chardonnay. The Champagne is very rich and full bodied. It can be purchased in North Carolina at Cork and Cow Wine and Cheese Bar.
These cupcakes are the perfect easy yet impressive dessert for New Year's Eve!
(image from Pinterest)
(recipe adapted from Life Love and Sugar)
1 2/3 cups all purpose flour
1 cup sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup butter, room temperature
3 egg whites
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup plus 2 tablespoons champagne
Preheat oven to 350 degrees. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Fill gold cupcake liners a little more than half way. Bake 18 - 20 minutes. Allow to cool for slightly, then remove to cooling rack to finish cooling.
2 sticks of butter, room temperature
1/2 cup vegetable shortening
4 - 6 tablespoons champagne
4 - 5 cups powdered sugar
Homemade Gold Sparklers (gold wire and gold tinsel)
In a mixing bowl, combine the butter and vegetable shortening and beat using an electric mixer until smooth. Add in the champagne, starting with less and adding more for stronger flavor. Begin to add the powdered sugar, about 1 cup at a time, with the mixer on low. Continue adding powdered sugar until the frosting is of desired consistency.
Place the frosting in a large piping bag fitted with a piping tip. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake and swirling out. Top with gold sprinkles and gold sparklers.