adapted from Sprinklebakes.com
Champagne Cupcakes
yield: 15 cupcakes
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne
Preheat oven to 350 degrees. In a bowl cream together butter and sugar with an electric mixer (or in bowl of stand mixer fitted with paddle attachment) until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix.
In a medium sized bowl mix together flour, baking soda, baking powder and salt, set aside. In a separate bowl whisk together champagne and sour cream (mixture will fizz and bubble). Add flour 1/3 at a time, alternating with champagne and sour cream mixture.
Fill cupcake liners with level 1/4 cup of batter. Bake for 17-20 minutes until tops are just beginning to brown. Cool completely before frosting.
Champagne Buttercream Frosting
1 cup champagne plus one tablespoon
1 cup butter softened
2 1/2 cups confectioners sugar
Place 1 cup of champagne in a small saucepan, and simmer over medium high heat until it has reduced to 2 tablespoons. Remove from heat and allow to cool.
Cream softened butter. Add confectioners sugar in three batches, using a medium high speed. Add in reduced champagne and additional tablespoon champagne and mix well.
This printable recipe from StartingtoSimmer.blogspot.com
