|Auld Lang Yum.|
|A 9 dollar bottle of champagne is about as fancy as it gets in Clovis.|
- 1 and 2/3 cup of flour
- 1 cup sugar
- 1/4 tsp of baking soda
- 1 tsp baking powder
- 3/4 cup room temp butter
- 3 egg whites at room temp
- 1 tsp vanilla
- 1/2 cup sour cream softened to room temp
- 3/4 cup of champagne--get this out about an hour before you're ready to bake so it isn't freezing cold but just cooled so it mixes well with the other ingredients. No one wants warm champagne, you heathen.
Preheat your oven to 350 and line your muffin tin with cupcake papers. I went with a festive gold shimmer liner as to properly reflect that these cupcakes contain all the champagne. Now mix together the flour, sugar, baking soda, and baking powder in a bowl and set aside. Cream the butter in a stand mixer for a couple minutes until fluffy. Add in the egg whites one at a time and mix well....I suck at separating whites from yolks, so I had some yolk in there, no biggie. We can't all be perfect, but that won't stop me from trying anyway. Add in the vanilla, sour cream, and blend. Add in the champagne a little at a time and blend. Add in half of the dry mix and blend until incorporated. Finish off by adding in the rest of the dry mix and blending until fully incorporated.
Spoon in enough batter to fill the cupcake liners 2/3 of the way. Bake these for 16-20 minutes. They'll be pretty blonde in color, so just test for doneness with a toothpick. When it comes out clean, you're good.
|I'm told gentlemen prefer blondes anyway.|
|Surprisingly, did not drink the champagne out of the measuring cup. I am growing up.|
- 3/4 cup of room temp butter
- 3/4 cup of Crisco
- 5 cups of powdered sugar
- 5-6 tablespoons of champagne, chilled
Start by creaming together the butter and Crisco for a few minutes. Add in two cups of powdered sugar, two tablespoons of champagne, and blend well. Add in two more cups of powdered sugar, two more tablespoons of champagne, and blend well. Finish off by adding in the remaining cup of powdered sugar and remaining tablespoon of champagne. I wanted a stiff frosting to hold shape, but if you like things a little more loosey goosey both figuratively and drunkenly, add in the extra tablespoon of hooch.
|I used a 1M tip and the standard swirl design for these cupcakes piled nice and high.|
|You are precisely the opposite of what New Year's resolutions are made of, my dear.|
|To a very bubbly and effervescent 2016, minus the crippling hangover.|