Champagne Cupcakes

Do you believe the messages you get from fortune cookies?  Well, maybe you should!  Earlier this year, while lunching at a Chinese restaurant I got this message: “Remember three months from this date!  Your lucky star is shining.” For some reason this message really struck me, I smiled, shared it with my friend, and quickly tucked it into my purse for safekeeping. And even though I never took this message out of my purse, I knew exactly where it was.  Over the next several months this message popped into my head every now and again, and I wondered just if and how would my lucky star would shine.  As it turns out, just about three months to the day after cracking open that fortune cookie I was offered an amazing opportunity at work! So, in honor of my promotion, I decided to bake these scrumptious Champagne Cupcakes and indulge with my family!
Champagne Cupcakes-1
Champagne Cupcakes
(Recipe adapted from here)

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
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

Champagne Buttercream Frosting:
3-1/4 cups confectioners sugar
1 cup unsalted butter, softened
1/2 teaspoon pure vanilla extract
3 tablespoons champagne
Pink pearl candy for decoration

For the cupcakes:
Preheat oven to 350 degrees. Line cupcake pan with paper or foil liners. Note, this recipe will yield 12 large cupcakes.

In a large bowl of an electric mixer, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, mixing well after adding each one then mix in the vanilla. In a medium bowl, combine flour, baking soda, baking powder, and salt and set aside. In a small bowl, add the sour cream and champagne and gently whisk together.

Alternate adding flour and champagne mixtures to the large bowl, beginning and ending with the flour. Add about ¼ cup of batter to each cupcake liner, or until they reach about half to three-quarters full. I used a bit more batter for each cupcake, just because I like my cupcakes a bit larger. Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely.

For the frosting:
Beat confectioners sugar and butter together on medium for 2 minutes, until light. Add vanilla and champagne, and then beat for another minute. Spread onto cooled cupcakes with an offset spatula.  Sprinkle lightly with pearl candy.

My husband said these were the best cupcakes I have ever made.  The addition of the champagne really gives them a uniquely refreshing and deliciously light flavor. So you see, don’t just toss away all of the incredible messages you get – one just may come true!  I’m off now to begin my new adventure with my lucky star!

B E L I E V E !


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