Champagne Cupcakes New Years Dessert
A perfect New Years dessert recipe, these champagne cupcakes are moist, delecate, and delicious!
Equipment
- Measuring spoons
- Mixing bowls
- Mixing spoon
- Electric stand mixer with paddle
- Cupcake liners
- Cooling racks
- Decorative New Years cupcake toppers
Ingredients
Cupcakes
- 1-1/2 cups Champagne Use sparkling white grape juice for a non-alcoholic variation
- 1-1/2 cups All-purpose flour
- 1-3/4 teaspoons Baking powder
- 6 Tablespoons Unsalted butter Room temperature
- 1 cup White sugar
- 1-1/2 Tablespoons Vegetable oil
- 1/2 teaspoon Vanilla extract
- 2 count Large eggs Room temperature
- 1/2 cup Champagne reduction Made with champagne or sparkling white grape juice
- 2 Tablespoons Milk
Buttercream Frosting
- 1/2 cup Solid vegetable shortening
- 1/2 cup Unsalted butter (1 stick) Softened, room temperature
- 1 cup Powdered sugar
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla or lemon extract
Instructions
Champagne Cupcakes
- Pour the champagne or sparkling white grape juice into a medium saucepan. Cook, but do not boil, over a medium-low heat until you have a reduction; about 3/4 cup remaining in the saucepan. Be sure not to boil. Refrigerate until cool
- Preheat oven to 350° F. and prepare a cupcake pan with 12 cupcake liners
- Combine the flour and baking powder with a spoon in a medium-sized bowl and set aside
- Place butter, sugar, and oil in a large mixing bowl and beat until light and fluffy
- Add the eggs one at a time, mixing after each until combined. Add in the vanilla extract with the second egg and mix. Scrape down the sides of the bowl as needed
- Add half of the dry ingredients and mix until combined
- Add the milk, and champagne reduction, and mix until thoroughly incorporated
- Add the remaining dry ingredients and mix until well combined and smooth. Do not to overmix the batter
- Fill the cupcake liners about 3/4 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Move to a cooling rack to cool completely
Buttercream Frosting
- Using an electric mixer with a paddle attachment beat together the shortening and butter until light and fluffy. Beat in the vanilla.
- Add sugar gradually, beating slowly at first and then beating well on a medium speed. Scrape the sides and bottom of the bowl often
- Gradually add milk or water, while beating at a medium speed, until the mix is light and fluffy. Mix in the vanilla extract
- Using a piping tip of your choice, (I used a large open star tip) ice the cupcakes and decorate with additional New Years themed toppers if you choose.
Notes
Using the paddle attachment instead of the whisk will help prevent air bubbles when making the frosting.