I seriously need to go on a diet. This winter has been brutal, and by the looks of it, Spring isn’t looking any better. I have a membership at a local fitness center, and for awhile I was going 4-5 nights a week. Then, the last semester of school arrived and I was working on my final papers late into the night. My trips to the gym were the first to go. Alas this recipe for Champagne Cupcakes won’t help much.
The second thing that hinders me is this blog! For over a year I have been doing a recipe each week, which often times has to be made more than once so I can tweak it a little….and being the frugal person I am it means that the food can’t be wasted….you get my drift. I leave on vacation next week, so I am promising myself that I will get back to the gym on a regular basis as soon as I return. That being said, this particular recipe must be done before I go…because I have no self-control over this particular dessert.
My sweet husband sent me a text today, telling me that his co-worker, Heather, has a birthday tomorrow. This is his subtle way of saying “can you whip a little something up for me to bring to work tomorrow for her birthday?” Being that I like his co-worker, (she’s a very sweet woman) I won’t be sending store-bought cake or cookies. I thought and thought of what I could do, and I remembered a very “adult” cupcake that would surely be perfect. And as usual, I am going to share it with you.
I am making Champagne Cupcakes. Sound crazy? Maybe a little. Easy to do? Absolutely.
Amber would surely love making these because it doesn’t take the whole bottle of champagne; leaving the remainder for her to drink because she absolutely abhors wasting alcohol. She had better not try and deny it because it’s the truth! If you don’t believe me, refer back to the blog on Wine Jelly.
Amber comments: That’s why we have wine saver tools these days darling…
Children aren’t going to enjoy these, but the grownups certainly are! They are fast and easy and are perfect to bring to an adult get together. Use beautiful muffin cups and sparkly sprinkles, and you have a gorgeous dessert that tastes heavenly and took just minutes to prepare.
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1 box of white cake mix (plus the ingredients of the back of the box)
1 bottle of (inexpensive) champagne (I used 2 little ones, but a regular size bottle would probably have been better.)
2 cubes of butter, at room temperature
1/2 cup shortening
5-6 TBSP of Champagne
4-5 cups of powdered sugar
pretty cupcake sprinkles of your choice
1. Preheat the oven to the heat stated on the back of the cake mix box.
2. Line a cupcake pan with pretty liners. (I use the double lined metallic ones for adults)
3. Make the cake according to the directions on the box, BUT USE CHAMPAGNE INSTEAD OF WATER!!!! It is normal for the mix to foam a little bit at first. Mix until smooth.
4. Fill the cupcake liners 2/3 full with batter and bake according to directions on the box. It should be around 20 minutes.
5. Allow the cupcakes to cool completely before icing them.
While the cupcakes are cooling….make the icing.
1. Mix together the softened butter and the shortening with a mixer until smooth.
2. Add the champagne and mix slowly with the mixer so it doesn’t splash. The shortening/butter mixture will become very light and fluffy as the champagne is mixed in! Once the liquid is absorbed, mix at a higher speed to get it fluffy!
3. Keeping the mixer at a slow speed, begin to add the powdered sugar, a little at a time. Keep adding until the frosting is the consistency you want. Whip at a higher speed at the end to whip in some air and make it fluffier. You can tint the icing if you prefer.
4. Once the cupcakes are cool, pipe or spread the icing onto each cupcake and then sprinkle with your choice of cupcake sprinkles. I tend to use metallic ones, and sometimes pearly ones, to make them look more “adult.”
I promise you are going to want to lick the beaters AND the bowl with this one…
Enjoy, and have a wonderful week! ~ April