Champagne Cupcakes from cozy mystery novel: Wedding Cake Crumble
A light fluffy cake topped with champagne frosting.
Ingredients
Cupcake
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup sour cream
- ½ cup champagne
Frosting
- 1 cup champagne
- 1 cup butter
- 2 cups confectioner's sugar
- 1 Tbsp champagne
Instructions
Cupcakes
- Preheat the oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add the eggs and the vanilla.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
- In a small bowl, whisk together the sour cream and the champagne. It will fizz a bit.
- Alternately add the flour mixture and the champagne mixture to the large bowl, mixing until the batter is smooth.
- Fill cupcake liners until two-thirds full.
- Bake for 17 to 22 minutes until golden brown.
Frosting
- Simmer one cup of champagne in a small saucepan until reduced to two tablespoons.
- Allow to cool.
- In a small bowl, cream together the butter and confectioners' sugar until thick and creamy.
- Add the reduced champagne plus one tablespoon of champagne.
- Whip together until light and fluffy.
- Decorate the cupcakes with the frosting using a pastry bag. Garnish with champagne-colored pearlized sprinkles.