Friday, December 30, 2011

NYE Champagne Cupcakes

By Christy

Can you even believe that tomorrow is the last day of 2011? I sure can't! SOOOO much has happened in my life over the last year. Started grad school, remodeled part of my house, started dating a really great guy, bought a new car, my parents split up, my nephew turned one, a big international trip and lots of little domestic trips, moved to a window seat at work, started a baking blog with my mom and sister :) .... The list could go on. It's crazy all that can happen in a span of 365 days.... I can't wait to see what the new year will bring!

So...In honor of the new year and baking with alcohol this week I decided to make champagne cupcakes. It's such a delicious twist on a simple white cupcake with buttercream icing. After work today, my date and I are headed to Louisville, KY to bring in the new years. (This year I get to spend the first day of the year with my fellow Buttercream Bakers <smiles>). I wouldn't be a proper house guest without an offering to the hosts, so I'm headed north with my New Years Eve Champagne Cupcakes. Figured we might as well end 2011 with a delicious, calorie full cupcake before we begin our 2012 resolutions.

So, today I want to make a toast... (raise your glasses, or in this case-cupcakes!)
"Here's a toast to the future, A toast to the past, And a toast to our friends, far and near. May the future be pleasant; The past a bright dream; May our friends remain faithful and dear". ~ Anonymous

And last but not least- a toast to baking everyday better in 2012!

1 Duncan Hines white cake mix
Make cupcakes according to the box. Only difference is you will replace the water with champagne. Ingredients listed should be: 3 egg whites, 2 tbsp vegetable oil, 1 1/3 cup champagne (I used Martini and Rossi - Asti flavored. I think the sweeter the better for this recipe)

Champagne Icing:
3 sticks butter (at room temperature)
3 cups powdered sugar
3 tbsp champagne
(More softer icing use a little more champagne. If you make it to runny, add some more powdered sugar)

Preheat oven to 350. Make cupcakes according to the box but remember to replace the water called for in the recipe with champagne. Bake cupcakes.

While cupcakes are baking/cooling, make the icing. First whip the butter until smooth. Add the champagne and slowly add the powdered sugar until the icing is smooth. More softer icing use a little more champagne. If you make it to runny, add some more powdered sugar.

I wanted to dress up my cupcakes. So I added a few little classy touches. First I added cupcake pearls. They can be found in the baking section at your local grocery right next to the sprinkles. The pearls on the creamed colored icing made for a very pretty contrast.

Secondly, I wanted to make my cupcakes more festive for New Years so I decided to make chocolate cupcake toppers. To do this as well, just put a square of chocolate bark in a plastic bag and melted the chocolate in the microwave. Once the chocolate is melted, snip a very small corner of the zip lock and pipe your design (obviously I chose to write out 2012) on wax paper. For text, make sure to use cursive and that all letters/numbers are touching. When you are done piping as many toppers as you desire, put them in the freezer to harden. Once hard, simply just peel the cupcake topper from the wax paper and gently push into the top of the icing.

No comments: