The countdown to 2013 is on. Throw a party with friends and family to celebrate the most memorable moments of 2012 and what you have to look forward to in 2013. Champagne is often a drink of choice on New Year’s Eve. So open a bottle and pour some in a glass or this cupcake batter! These sparkling champagne cupcakes have champagne in the cake batter, filling and frosting; they are sure to be a hit at your party.
Sparkling champagne cupcakes: (By Sprinkle Bakes)
1/2 cup butter softened
1 cup sugar
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup champagne, prosecco or your choice of sparkling wine
1. Heat oven to 350 degrees.
2. In a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, and then add vanilla. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.
3. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Cool.
Champagne pastry creme filling ingredients:
1/2 cup heavy cream, divided
1/2 cup champagne or prosecco
2 tablespoon cornstarch
5 tablespoon sugar
1 whole egg
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla
1. In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.
2. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture by pouring 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 steady stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.
3. Use an apple corer to core out the middle of the cupcakes and fill or 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 ingredients:
1 cup plus 1 tablespoon 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 a stand mixer, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoons champagne plus 1 tablespoon champagne from the bottle and mix well.
3. Frost the cream-filled cupcakes and decorate.
Don’t want to overdo the champagne flavor? Try filling your cupcakes with strawberry filling for a classic strawberries and champagne flavor combination.
Need a place to bring in the New Year in the Madison area? Stop by the following locations:
• Dlux, located at 117 Martin Luther King Blvd. in Madison WI, is having a New Year’s party that starts at 8pm on Dec. 31. They will have a premium bar, hors d’oeuvres, champagne and DJ Christian Rokk. You can reserve tables.
• Whiskey Jacks Saloon, located at 522 State St. in Madison WI, is having a special where a $50 ticket will get you open bar for the night (minus anything top shelf or shots). Their bash goes from 8pm-midnight.