Cheers! Tomorrow is New Year’s Eve! We all love champagne, so why not add some
cupcakes? I absolutely love this recipe,
because it makes a small batch that is perfect for a small, intimate get
together!
Recipe
Notes:
*When preparing the garnish, cookie cutters are optional, you
can also break up the candy into shards, which also look very nice.
*Be sure to use small, metal cookie cutters when dealing with
melted candy.
Champagne Cupcakes
Adapted from Dessert for Two via Eat, Live, Run
Cupcakes
½ cup canola oil
1/8 tsp salt
2/3 cup sugar
2 large eggs
¼ cup champagne
½ tsp pure vanilla extract
2/3 cup, plus 2 tbsp flour
¼ tsp baking powder
1/8 tsp baking soda
Champagne Butter Cream
½ cup vegetable shortening
2 cups powdered sugar
½ tbsp meringue powder
4-5 tbsp champagne
Pinch of salt
Garnish
Jolly Ranchers or other
hard candy
Small cookie cutters
Preheat the oven to 350
degrees F. Line a muffin tin with 8
liners.
In the bowl of a stand
mixer, beat together the oil, salt and sugar on medium-high for about 2
minutes.
Turn the speed to low and
add the eggs, one at a time, making sure they are well combined before adding
another. Add in the champagne and
vanilla; beat until combined.
Lightly sprinkle the flour,
baking powder, and baking soda on top of the batter. Mix on medium-low until combined.
Fill each muffin cup about
¾ full and bake for 19-21 minutes, or until a toothpick inserted into the
center comes out clean. Move to wire
racks and cool completely.
While the cupcakes are
cooling, prepare the garnish by lining a baking sheet with parchment paper and
spraying desired cookie cutters with non stick spray. Arrange the candies in a square shape in the
center of the pan.
Place the baking sheet in
the oven and bake for 5-7 minutes or until the candy is melted. Be sure to check the candy frequently, so it
does not begin to bubble or foam.
Move the baking sheet to a
wire rack and immediately place the cookie cutters into melted candy. Allow the candy to cool and harden with the
cookie cutters in place.
Once the candy is hardened and
cool, carefully break the candy to remove the cookie cutters and the shaped
candy. Break up any left over candy for
additional garnish.
Once the garnish and
cupcakes have cooled, begin the icing.
Combine the shortening,
powdered sugar, meringue powder, salt, and 4 tablespoons of champagne (add the
additional tablespoon to thin the icing, if needed) in the bowl of a stand
mixer. Beat on low until combined. Beat
on medium high until fluffy; 1-2 minutes.
Transfer the icing to a piping bag fitted with a Wilton tip 1M. Swirl the icing onto the cupcakes and garnish
with candy pieces.
Makes 8 cupcakes
I remember these!! We'll miss your treats this year!
ReplyDeleteHi Amy, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
ReplyDeletehttp://chelencarter-retiredandlovingit.blogspot.ca/
The cupcakes look truly WONDERFUL!!! Delicious and pretty!!
ReplyDeleteThanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!! HAPPY NEW YEAR!!
Love this idea! You really should enter this in This Gal Cooks's & I's Spiked! Recipe Challenge this month. Here is the link for details- http://www.thefrugalfoodiemama.com/2013/01/spiked-champagne-recipe-challenge.html
ReplyDeleteThank you for linking up with Marvelous Mondays! :)
Hi Amy!
ReplyDeleteThese look fantastic! Thanks for sharing on Marvelous Mondays. I will be featuring these at tonight's party. Have a great Sunday!
Julie