Champagne Cupcakes

Cupcakes, Vegetarian | January 5, 2017 | By

Good morning! Y’all, it’s almost the weekend and I think I know what your plans are: finish off that leftover champagne from your awesome NYE party. Don’t have leftover champagne? You’re gonna want to go buy some then, because these cupcakes are that good. Between the three of us (my mom, Lane and me) we ate the whole dozen. #noshame #noregrets

On an unrelated note, you know how my hubby is in Georgia and I’m in Texas for the week and I left him tons of food to eat? Yeah, he told me yesterday that he is almost out of food. After 3 days. How is that even possible? He had an entire lasagna, lots of taco chili, 1/2 a roasted turkey, tons of lunchmeat, bread, and PB. Now you see why I don’t go out of town very often. My husband would literally starve. To be honest, I’m not really sure how he didn’t die during the short time that he lived on his own after college. It must have been pretty touch-and-go there for a while.

But I keep him around because I love him and he is our official champagne opener. Those things scare me, hardcore. I’m not really into inanimate objects that shoot corks at me just because I’m trying to open them up. But Lane is great at it which worked out well because these cupcakes were worth the 20 seconds of sheer terror I experienced while the champagne bottle was being opened.

For the record I’m not crazy about this word, but it’s the only way to describe these little cakes: they are incredibly moist. And with Valentine’s Day coming up, what is more romantic that ingesting your booze in cake form? That is how you win at life. Plus with 12 cupcakes you can probably manage to share 1 with your significant other, or eat them all yourself and hide the evidence. Because that is what true love is, hiding evidence of delicious food so your lovah doesn’t feel hurt that you didn’t share with them. Letting them find out you had yummy cupcakes but ate them all is just rude.

If you’re new to the baking game don’t worry. Baking cupcakes/cakes isn’t so much hard as it requires diligence and patience. Normally these two things are not my strong suit but when the end goal is cake I can fake it just long enough to make it. Here are the main things you gotta do anytime you are going to bake a cake (cupcakes!):
1. Use the exact measurements in the recipe: In cooking you can kinda do whatever you want. I mean you probably don’t want to replace the chicken breast with bananas or make an entire meal using a main ingredient that you don’t like, but other than that there are really no rules. Baking is more of a science because the chemicals in ingredients like baking powder/soda react differently at different levels. So you need to be super serious about using the exact measurements (obvious exceptions: throw as many chocolate chips into that cookie as you want!).
2. Let your butter and your eggs come to room temperature: Butter is a little tricky. You want it to be soft, but not too soft. A good rule of thumb to follow is pressing it with your thumb. If you can’t leave an indentation or it’s hard to, it’s too cold. If the butter is really squishy and shiny and your thumb goes super deep, it’s starting to melt. The butter should have the consistency of a ripe peach and it should be easy to leave a small indentation. Generally about 30 minutes on the counter top is enough time. If you forget to take the butter out, DO NOT microwave it (some people will tell you this is OK and it just isn’t). Yes, it will soften your butter but it will also cause it start melting from the inside, no matter how short of a time you put it in the microwave for. Instead, if you forget to set out your butter grab your grater and grate it into the bowl you are going to cream it in.
3. Use a toothpick/cake tester: I can’t tell you how many cakes/cupcakes I’ve burned over the years (sad day!) because I used the “eyeball” method for testing doneness. There have been times that cakes just didn’t look done (or did look done and were raw inside, also very sad) and I was too cocky to use the tester. After losing a lot of good cakes to my pride I gave up and I use a toothpick every. single. time. Don’t second-guess the tester: if it comes out clean take the cake out.
If you remember these three things you are basically a master baker. Congrats!

Champagne Cupcakes
Yields 12
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 1 c. butter
  2. 1 c. sugar
  3. 2 eggs
  4. 1 t. vanilla
  5. 1 3/4 c. flour
  6. 1/4 t. baking soda
  7. 1 t. baking powder
  8. 1/2 t. salt
  9. 1/2 c. greek yogurt
  10. 1/2 c. champagne
For the frosting
  1. 1 c. butter
  2. 4 1/2 c. powder sugar
  3. 1/2 t. salt
  4. 3 T. champagne
Instructions
  1. Set out the butter and eggs for about 30 minutes to come to room temperature (total time depends on the temp of your home). Preheat oven to 350. Prepare a muffin tin with cooking spray and/or cupcake wrappers.
  2. Once butter and eggs are at room temp, in a large bowl using a beater cream together the butter and the sugar until creamy and combined. Add eggs and vanilla and beat until well combined. In a separate bowl whisk together flour, baking soda, baking powder, and salt. Add flour mixture and greek yogurt to butter mixture in segments, starting and ending with flour mixture. Lightly stir after each addition until combined.
Fold in champagne. Using a 1/4 cup scoop, put batter into prepared tin, filling the tins about 2/3 full. Bake for 18-20 minutes. Remove from tin to cooling wrack. While muffins cool make the frosting
  1. Cream butter with beater. Add powdered sugar and salt about 2 cups at a time, beating after each addition until well combined. Pour in all champagne at once and beat until combined. If you want the frosting to be thinner you can add an additional T of champagne.
  2. Once cupcakes are cool, frost and enjoy!
Rose Garden Lane http://rosegardenlane.com/
Let’s celebrate getting through (almost) an entire week in 2017- cheers!

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