Move over Christmas cookies, its time to ring in the new year with some bubbly!! With Christmas come and gone (tear...) it is time to start thinking about New Years Eve. There are the traditional "lucky" new years foods to have at your NYE bash but when it comes to the sweets there is just one thing on my menu: champagne cupcakes! I haven't figured out what I am doing for New Years yet, but I am certain that these will be made! Not only does this bubbly recipe from Sprinkle Bakes have champagne in the cake, but it also has it in the pastry filling and icing! You can top these with some edible glitter and ring in the new year with a glass in one hand and a bubbly treat in the other! Cheers!

  • 1/2 cup butter softened
  • 1 cup granulated 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, prosecco or sparkling wine

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. 
3. In a separate bowl whisk together flour, baking soda, baking powder and salt, set aside.  
3. In a third bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). 
4. Add flour and champagne mixture alternately to the stand mixture, beginning and ending with flour.  The batter will be thick.
5. Fill cupcake papers with 1/4 cup level measures of batter and bake for 17-22 minutes.  Set aside to cool.

Champagne Pastry Cream Filling
  • 1/2 cup heavy cream, divided
  • 1/2 cup champagne or prosecco
  • 2 tbsp cornstarch 
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla

1. In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. 
2. Next combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.
3. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture.  Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook.  Return the remaining champagne/heavy cream mixture to a boil.  Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens.  Remove from heat and beat in the butter and vanilla.  
4. Cut a divot into the top of each cupcake and fill with pastry cream.  Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot.

Champagne Frosting
  • 1 cup plus 1 tbsp. champagne or prosecco
  • 2 sticks of butter softened
  • 2 1/2 cups confectioners' sugar

1. Place 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until reduced to 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool.
2. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.  Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.
3. Once the champagne is mixed in frost your cupcakes and decorate! Enjoy!

Make sure to enjoy a glass of the champagne while cooking and always remember you can NEVER have too much champagne. Just ask F. Scott Fitzgerald...
What is your favorite New Years treat? 


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