Champagne Cupcakes

It's hard to believe that another year is coming to an end.  I can't think of any better way to ring in the new year than with a glass of champagne.  This year, I decided to take it one step further and make some champagne cupcakes to enjoy while celebrating.  I hope you all have a very Happy New Year and I look forward to sharing more recipes with you in the new year!



Cupcake Ingredients:
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 butter and sugar together with a mixer.  Add eggs one at a time, beating after each addition.  Add vanilla and mix.  In a separate bowl, combine the flour, baking soda, baking powder, and salt and set aside.  In another small bowl, mix together 1/2 cup champagne and 1/2 cup sour cream.  Alternate adding flour and champagne mixture to the batter, mixing after each addition.  Fill cupcake wrappers with 1/4 cup of batter.  Bake for 17-22 minutes.

Champagne Custard Ingredients:
1/2 cup heavy cream, divided
2 tbsp cornstarch
1/2 cup champagne
5 tbsp granulated sugar
1 egg
2 egg yolks
2 tbsp unsalted butter
1 tsp vanilla

In a small bowl, mix together 1/4 cup heavy cream and cornstarch.  In a small saucepan, combine the remaining heavy cream, champagne, and sugar.  Bring to a boil and then remove from heat.  Beat the egg and egg yolk into the cornstarch mixture.  Pour 1/3 of the boiling champagne mixture into the egg mixture, whisking constantly.  Return the remaining mixture in the saucepan to a boil.  Pour the hot egg mixture into the saucepan while stirring constantly until the mixture thickens.  Remove from heat and beat in the butter and vanilla.

Cut out the top of each cupcake and fill with pastry cream.  Trim off excess cake to make top flat.

Champagne Frosting Ingredients:
1 cup plus 1 tbsp champagne
2 sticks butter, softened
2 1/2 cup powdered sugar

Heat 1 cup of champagne in a small saucepan.  Simmer over medium heat until reduced to 2 tbsp.  Remove from heat and allow to cool.  Mix butter and powdered sugar with a mixer until thick and fluffy.  Add the 2 tbsp of reduced champagne plus 1 tbsp of champagne from the bottle and mix well.