New Year’s Champange Cupcakes
Happy New Year’s Eve! Who’s ready for the new year?! I’m definitely looking forward to next year!
But we first need to get through today…
We are having a small party, just us family that normally get together every other weekend. This week is my sister’s turn to cook and I’m bringing dessert. I wanted to do champagne cupcakes and found a few ideas on Pinterest. I combined them for our dessert today.
The cake part is pretty easy. Get a box of Betty Crocker’s White cake mix and a bottle of champagne. I used Barefoot Pink Moscato. Follow the directions on the back of the cake mix, but use the champagne in replace of the water. Super easy! I didn’t have time to make the cake from scratch.
For the frosting I used this recipe from Haley at ifyougiveablondeakitchen.com that I found on Pinterest:
1 cup plus 1 tbsp Champagne
1 cup (226 g or 2 sticks) of unsalted butter, softened to room temperature
2 1/2 cups (300 g) confectioners’ powdered sugar
Put 1 cup of champagne in a small saucepan and simmer over medium-high heat until it reduces to 2 tablespoons. Transfer to a small bowl or cup to cool.
In a bowl, whisk the softened butter and powdered sugar together until it’s creamy. When the frosting is thick and fluffy, pour in the reduced 2 tbsp of champagne plus 1 tablespoon champagne from the bottle and mix well.
I used Wilton tip 2D to frost the cupcakes and immediately added chocolate sprinkles and pearl sprinkles.
Enjoy!! And I’ll see you next year 😉