Sparkling Champagne Buttercream Cupcakes
The New Year is upon us, but before we head into it, we’ve got to get the party started! No matter what you’re doing at midnight on New Year’s Eve, at least a toast of champagne is probably part of your plan. Why not complement that sparkly flute with a pretty little cupcake made with champagne?
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better)
6 egg whites
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
To make cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
To make frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.
Add vanilla and champagne, beating on medium for another minute.