Tuesday, January 6, 2015

NYE 2015 Champagne Cupcakes

Even though we moved and no longer have our fantastic roof deck, we decided we still wanted to throw a New Years Eve party. I'll do a separate post on the party and decorations, but wanted to share the updated cupcake recipe. Last year I made champagne cupcakes with champagne butter cream, and they were so good, I decided to make them again. However, this year I updated them a bit to improve the butter cream and went with the mini version because it's adorable. These are such fluffy cupcakes and perfect for any celebration. Enjoy!

Sparkly dress from Rent the Runway

Champagne Cupcakes

1 box white cake mix
1 ¼ cups champagne
3 egg whites
1/3 cup vegetable oil

Heat oven to 350. Place foil baking cups in 24 mini muffin cups.

Mix dry cake mix and champagne in mixer. Add oil and egg whites. Mix on medium speed until batter is smooth. Fill muffin cups 2/3 full.

Bake 20-22 minutes. Allow the cupcakes to cool completely before frosting.

Champagne Butter Cream

½ cup room temperature butter
¼ shortening (Crisco)
4 cups powdered sugar (more if the butter cream seems too liquid)
1/3 cup champagne
1 teaspoon vanilla

Mix room temperature butter, shortening, champagne and vanilla in mixer at low speed. Sift powdered sugar into mixer cup by cup allowing to mix thoroughly in between.

Once the cupcakes have cooled, pipe the butter cream onto the cupcakes and add desired garnish. I used these little pearl candies I got from AC Moore (craft store) because I thought they looked like champagne bubbles! 

Happy New Year!


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