Happy New Years Everyone! I hope 2013 is a wonderful year for you all. I can't wait to see what 2013 has in store for me and my family. I am hoping that by the end of this year I will have an amazing job teaching! (Wish me luck!)
I rang in the New Year with my husband and amazing friends. When I was deciding what to make for New Years Eve I knew I wanted something special to go with the holiday! What do you think of when you think of New Years Eve? One of the things I think of is a nice crisp glass of sweet bubbly champagne. So what recipe did I stumble upon to try? Ding Ding Ding, you guessed it! Champagne Cupcakes! YUMMMM! The original recipe can be found at
Sprinkle Bakes Blog and her pictures are beautiful! I am new to taking pictures of my desserts and she does an amazing job so I encourage you to check our her pictures too! Ok so back to the champagne cupcakes. The star of the cupcake show was Pink Moscato Champagne. (You can substitue the Pink Moscato Champagne with any champagne you love or with a sparkeling wine of your choice.)
Pink Moscato Champagne Cupcakes
Yield: Approximately 16 Cupcakes
Champagne Cupcake:
1/2 Cup Butter Softened
1 Cup Granulated Sugar
2 eggs
1 tsp. Vanilla Extract
1 3/4 C. Flour
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Sour Cream
1/2 C. Pink Moscato Champagne
Preheat Oven to 350 degrees.
With a mixer, cream together butter and sugar. Beat in eggs one at a time until well combined. Mix in the vanilla. In a seperate bowl, whisk together the flour, baking soda, baking powder, and salt. In another small bowl whisk together the sour cream and champagne. Alternate between adding the flour mixture and champagne mixture to the batter, starting with and ending with the flour mixture.
Fill cupcake liners with 1/4 cup of batter. (This was the first time I used the foil lined cupcake liners and I loved them. The design didnt become oily or wear off after baking like your typical cupcake liners. Also the cupcakes came out very easily!) Bake for 17-20 minutes or until an inserted toothpick comes out clean.
Look how beautiful! I already want to take a bite of that delicious cupcake!
Pink Moscato Champagne Cream Filling
1/2 C. Heavy Cream
1/2 C. Pink Moscato
2 Tbs. Cornstarch
5 Tbs. Granulated Sugar
1 Whole Egg
2 Egg Yolks
2 Tbs. Unsalted Butter
1 tsp. Vanilla Extract
Whisk Cornstarch into 1/4 cup of heavy cream in a small bowl. Beat the whole egg and 2 egg yolks into the cornstarch mixture; set aside. In a small saucepan bring the champagne, sugar, and remaining 1/4 cup of heavy cream to a boil over medium-high heat. Remove from heat and pour approximately 1/3 of boiling mixture to cornstarch & egg mix, (It doesn't have to be exactly 1/3 so just eyeball it), whisking constantly so the eggs do not cook. Return the remaining ingredients from the saucepan back to the stove and boil. Once boiling, pour in the hot egg mixture slowly whisking constantly until it thickens. It will be a custard like consistency. This only takes 1-2 minutes. Remove from heat and beat in the butter and vanilla until well combined.
Cut a hole into the top of each cupcake. Just take a sharp knife and make a cone shaped hole like pictured here. Fill with pastry cream. Trim the cone shaped cake pieces flat to make a lid for the cupcake. Doing this will help make it easier to frost the cupcakes and makes them look prettier!
Look at how delicio
Pink Moscato Champagne Frosting:
1 C. + 1 Tbs. Champagne
2 sticks of Butter, Softened
2 3/4 C. Powdered Sugar (Original recipe calls for 2 1/2 but my frosting wasn't thick enough)
Place 1 cup of champagne in a small saucepan. Boil over medium-high heat until reduced down to 2 Tbs. I looked at the recipe and wondered how in the world I was supposed to be able to tell their was 2 Tbs. left in the saucepan so I just guessed. Good news is the reduced champagne just gives the frosting flavor so if you end up with a little less it won't ruin the recipe, the champagne flavor will just be a little less dominant in the frosting. Also if you take it off a little early, just use 2 Tbs. and pitch the rest. Transfer the 2 Tbs. to a small container and let cool completely. I sped up this process by sticking the reduced champagne in the fridge.
With mixer, cream softened butter and powdered sugar. Once the frosting is thick and fluffy, mix in the 2 Tbs. reduced champagne plus 1 Tbs champagne from the bottle. If your frosting is too runny just slowly add in powdered sugar until you reach youru desired consistency.
If you want to dye your frosting, now is the time to do so! Frost your cupcakes and decorate as desired. I made chocolate accents to set on top of my cupcakes (I'll include a post later on how easy it is to make these cute edible chocolate toppers for cupcakes and desserts.)
I had rave reviews on how moist, delicious, and beautiful these cupcakes were. Just an advance warning though, these cupcakes were time consuming to make. The end result is absolutely delicious, but I would write this recipe down and save it for those special champagne worthy moments since it takes a while to whip up! :)
Have a Happy New Year. Keep checking back with Sweet Treats with Sonnie to satisfy all those sweet tooth cravings.
