• Carly Zimmaro

Champagne Cupcakes


How tomorrow is January 2020 is beyond me. This year went by in two seconds. I think we can all agree there...but then I think the older we get the easier time goes by and faster and faster and faster it goes each year. It's amazing honestly..and sort of, scary! But with each year is a brand new chapter and I think that is always something to look forward to. So, cheers to 2020! & what better way to cheers than with a cupcake...made with Champagne!?

I am one to grab the cheap bottle of champagne because, let me be honest...it goes down quick, so why spend the extra money? But for this recipe a good bottle of champagne is needed. Grab the Korbel. And once your cupcakes are done, you'll have a nice little drink afterwards to put down. It's like a win win.

The frosting for these cupcakes is so easy. I have had many bad fights with the classic buttercream frosting and I just didn't want to end up throwing my kitchen aid for this recipe, because c'mon people...the holidays are stressful enough. SO I used a Buttercream mix that Pillsbury makes. It was amazing and so easy to whip up! I just added a few extra ingredients to it to make it feel "home-ier".

The cupcakes themselves are so light and airy. You could completely omit the champagne and have the best simple classic vanilla cupcake. But, who would want to do that? The little edible white beads on top add an extra cuteness. They reminded me of the bubbles in champagne.

I hope you have the best new years! I've spent the last month binge watching friends since it is being taken off Netflix and I've been inhaling all of the cheese, chocolates & wines. It was surely the best way to end 2019.

Champagne Cupcakes

yield: 12 cupcakes

prep time: 10 minutes

cook time: 10-12 minutes

Ingredients:

Champagne Cupcakes:

  • 1 stick of butter (room temp)

  • 1 c sugar

  • 2 eggs (room temp)

  • 1 1/2 tsp pure vanilla extract

  • 1/2 c coconut milk

  • 1 c champagne

  • 2 c all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • big pinch of kosher salt

  • pinch of cinnamon

Champagne Icing:

  • Pillsbury Purely Simple Buttercream Mix

  • 1 stick of butter (room temp)

  • 1/4 c champagne

  • 2-3 Tbs heavy cream

  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners, set aside.

  2. In a bowl, cream together the butter and sugar until light fluffy.

  3. Add in the eggs one at a time until incorporated, then add the vanilla and coconut milk.

  4. Mix well.

  5. Add in all dry ingredients and mix until just combined. Don't over beat, use a spatula to finish off the mixing process.

  6. Pour the batter in the cupcake lines about 3/4 way up.

  7. Bake for 8 minutes, starting...keep checking with a toothpick until the toothpick comes out JUST clean, we want these to be just a touch underdone because they will continue to bake when you take them out.

  8. Let cool and meanwhile make your buttercream.

  9. In a bowl beat together the butter and the buttercream mix until crumbles form. Add in the champagne slowly until the icing JUST comes together. Then add in the heavy cream and vanilla and beat on high until the buttercream is light and airy. about 1 minute.

  10. When cupcakes are cool, ice them and ENJOY!

at my age, I need more glasses.