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  • Heather Green

New Years' Champagne Cupcake Recipe!

Happy New Year!!! In this Autumn Becomes Me episode, I will show you how to make Champagne Cupcakes just in time to watch the Ball Drop. This is a lightly flavored sweet cupcake that is perfect to have with a glass of bubbly! Even if desserts don't make when it comes to your New Year's Resolutions, these cupcakes are absolutely perfect if you're looking to end 2022 on a delicious note.

 

Champagne Cupcakes

Ingredients:

  • 1 1/2 cups (360ml) champagne

For the Cupcakes:

  • 1 1/4 cups (163g) all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 6 tbsp (84g) unsalted butter, room temperature

  • 3/4 cup (155g) sugar

  • 1 1/2 tbsp vegetable oil

  • 1/2 tsp vanilla extract

  • 2 large eggs

  • 1/2 cup (120ml) champagne reduction, above

  • 2 tbsp (30ml) milk


For the Frosting:

  • 3/4 cup unsalted butter, room temperature

  • 1/4 cup shortening

  • 4 cups (460g) powdered sugar

  • 4 tbsp champagne reduction, above

  • 1/8 tsp salt

Instructions:


* To make the champagne reduction:

1.) Add all of the champagne to a medium-sized sauce pot and cook over medium heat until only 3/4 of a cup remains. Don’t boil. When done, refrigerate until cool.


* To make the cupcakes:


1.) Line a cupcake pan with liners and preheat the oven to 350°F (176°C).

2.) Mix together the flour, baking powder, and salt in a medium bowl and set aside.

3.) Add the butter, sugar, and oil to a large bowl and whisk together until it's light in color and fluffy, which will take about 3 minutes

4.) Add the eggs one at a time, mixing until just combined. Add the vanilla extract two the second egg before adding it to the mix.

5.) Add half of the dry ingredients to the batter and mix until mostly combined.

6.) Add the milk and champagne reduction and mix. The batter might look a little curdled and that's normal.

7.) Add the remaining dry ingredients. Mix until well combined and smooth. Do not over mix the batter.

8.) Fill the cupcake tin and liners about 3/4 full and bake for 14-16 minutes. You'll know it's done when a toothpick inserted into the center comes out clean with no batter on it.

9.) Remove cupcakes from the oven and place on a cooling rack to cool COMPLETELY or your buttercream will melt off of it.


* To Make the Butter Cream Frosting:

1.) Combine the butter and shortening in a large mixer bowl and beat until smooth.

2.) Add half of the powdered sugar and mix until smooth and well combined.

3.) Add 3 tablespoons of the champagne reduction and the salt to the frosting and mix.

4.) Add the remaining powdered sugar and mix until smooth. Add additional champagne reduction as needed to a frosting like consistency which should be soft not soupy and yet not crumbly.

5.) Pipe the frosting onto the cupcakes. You can use a frosting bag and applicator tip, or even just a Ziplock bag with the corner cut off. Feel free to add decorations such as sprinkles if you desire.

6.) Store the cupcakes in an air-tight container. Cupcakes are best if eaten within 2-3 days.


If you made this please let me know how it went and what you thought of the cupcakes! I hope regardless it's a sweet start to your New Year or a delicious end to 2022. Thank you so much for watching and be sure to subscribe because next year is packed with fun adventures and yummy recipes! Thanks for checking out my blog and I hope you have a wonderful day (and Year!). -Heather Autumn



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