What is the best sound of the holidays? The pop of the champagne cork of course! Champagne has always been a traditional addition to New Years Eve celebrations in my family home growing up, and of course continues to be one now!
I am definitely not a champagne connoisseur, as you may be able to tell with my use of Yellow Tail Sparkling Wine in the video . . . why would I waste good champagne on something that is baked?!?! For cooking/baking purposes this brand is great . . . relatively cheap (not as cheap as Baby Duck!), has a definite champagne taste that stays throughout the baking process, and it doesn’t taste too bad when you drink the rest of the bottle when you’re done baking these cupcakes . . . using the bottle or a flute to finish it off works either way
Champagne Cupcakes Ingredients:
2 cups Granulated Sugar (400 g)
3 cups all-purpose flour (360 g)
1 tablespoon Baking Powder (15 mL)
1/2 teaspoon Salt (2 mL)
1 cup Butter (room temperature) (240 g)
1 cup Champagne (240 mL)
1 teaspoon Vanilla (5 mL)
Preheat Oven to 350F and the cupcakes will bake for 20-22 minutes.
Champagne Buttercream Ingredients:
½ cup butter (120 g)
3 cups icing sugar (300 g)
4 tablespoons champagne (60mL)
This recipe will make 18-22 cupcakes (depending on how full you fill the cupcake liners).
Have a look at the video for the procedure, and share if you liked it!
I hope you all have a happy and safe New Year’s Eve!