I’m actually (sorta) taking a break. And don’t mind that I will be posting all week. For me, I need to post to release a little pressure from my brain and my blog expectations. I assure you that it’s still me “taking a break” and I only write when baby is asleep and I want to be sitting upright! The time between Christmas and New Year’s is often like an amorphous BLOB of not knowing what day or time it is. Having a newborn is like that too. And you know what else is like that? If you guessed, “9 months of a pandemic,” then you are spot on! So I’m looking for some regularity and routine (and good health) in this BLOB. Like I said earlier, I got mastitis again, which seems like a nursing mama’s body’s way of saying, “Slow down.” So, slow down and let’s have a toast.
Champagne Cupcakes for New Year’s Eve:
What You Need:
Electric Stand Mixer w/paddle attachment
1 1/2 cups champagne or sparkling white grape juice
1 1/2 cups all-purpose white flour
3/8 cup unsalted butter (room temperature)
1 3/4 tsp baking powder
1 cup granulated white sugar
1/2 tsp vanilla extract
1 1/2 Tbsp vegetable oil
2 large eggs (room temperature)
1/2 cup champagne reduction (champagne or sparkling white grape juice)
2 Tbsp milk
Vanilla Buttercream Frosting:
1/2 cup solid vegetable shortening
1/2 cup unsalted butter (1 stick) (softened)
1 cup powdered sugar (confectioner’s sugar) (sifted)
2 Tbsp milk
1 tsp vanilla or lemon extract
(makes 12 cupcakes)
Prep time 25 min.
Bake time 15 min.
What You Do:
1 – Pour the champagne or sparkling white grape juice into a medium saucepan.
2 – And then, cook over a medium-low heat until you have a reduction of 3/4 cup remaining. (be sure not to boil and then refrigerate until cool)
3 – Preheat oven to 350° and prepare a cupcake pan with 12 cupcake liners.
4 – Then, combine the flour and baking powder in a medium-sized bowl and set aside.
5 – Place butter, sugar, and oil in a large mixing bowl and beat until light and fluffy.
6 – Add the eggs one at a time, mixing after each until combined.
7 – Add in the vanilla extract with the second egg and mix, and then scrape down the sides of the bowl often.
8 – Then, add half of the dry ingredients and mix until combined.
9 – Add the milk and champagne reduction and mix until thoroughly incorporated.
10 – Add the remaining dry ingredients and mix until well combined and smooth.
Be sure not to overmix the batter.
11 – Fill the cupcake liners about 3/4 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.
12 – Remove to cooling rack to cool completely.
13 – For the frosting, using an electric mixer with a paddle attachment, beat together the shortening and butter in a large bowl until light and fluffy.
14 – Beat in the vanilla. Using the paddle attachment instead of the whisk will help prevent air bubbles.
15 – Add sugar gradually, beating slowly at first and then beating well on a medium speed; and then scrape the sides and bottom of the bowl frequently.
16 – Gradually add milk or water, while beating at a medium speed, until the mix is light and fluffy.
17 – Add in the extract and mix.
18 – Using a piping tip of your choice, (I used a large open star tip) frost the cupcakes and decorate with additional items if you choose.