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New Year’s Eve is just a few days away. Usually for the holiday I make a few appetizers and desserts for my husband and I and then we open up a bottle of champagne to enjoy in front of the fire. I’m not quite sure there will be a fire this year as it’s been unseasonably warm. I can guarantee there will be food though.
Some years we go out to dinner then come home and snack. Other years we stay in and make a nice dinners. Then other years we go out to friends houses but we almost always make it back to our own home to ring in the new year with treats and champagne. This year will be no different.
I change the food we eat every year as well. I think this year we’ll probably enjoy some type of crab appetizer because we have some lump frozen from before Christmas. I also like making cupcakes because we can eat one or two that night and save the rest for later.
This year I decided to use some of the champagne we’ll be drinking in our cupcakes. Because why not? If I’m going to drink it I might as well enjoy it in my dessert as well. I made a traditional vanilla cupcakes and then topped it off with my champagne buttercream frosting along with silver sprinkles and pink edible pearls to make it special. These are a great New Year’s cupcake or special celebration cupcake.
For the Cupcakes:
- 1 c. butter, softened
- 1 1/4 c. sugar
- 3 eggs
- 1 Tablespoon vanilla
- 2 1/3 c. flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 c. milk
For the frosting:
- 1 c. butter, softened
- 3-4 Tablespoons champagne
- 4 c. powdered sugar
- silver sprinkles
- pink edible pearls
- Preheat the oven to 350 degrees. Line two muffin tins with cupcake liners.
- In a large bowl cream the butter and sugar until smooth. Add the eggs and mix well. Stir in the vanilla.
- In a medium bowl combine the flour, baking powder, and salt.
- Add half of the flour mixture to the butter mixture and mix well. Add in the milk and stir until combined. Stir in the remaining flour until smooth.
- Fill the cupcake liners 2/3 of the way full with the vanilla batter.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool on a wire rack.
- Meanwhile beat the butter for the frosting with a hand mixer until smooth. Add in the champagne and mix well.
- Add the powdered sugar 1/2 cup at a time until your frosting is the desired consistency. Pipe onto cooled cupcakes.
- Top the cupcakes with silver sprinkles and pink edible pearls.
A Hezzi-D Original Recipe