Well hi there, y’all! I’m Christina from the small dessert blog Dessert For Two, and I’m so happy to be guest posting for Jenna today. Jenna and I share a love of wine, so I instantly knew I wanted to make her a wine-infused dessert. Since New Year’s Eve is coming up soon, I thought champagne cupcakes would fit the bill nicely. I chose a sparkling wine from Jenna’s neck of the woods (Sonoma). Half the fun of making these cupcakes is choosing your favorite bottle of bubbly to bake with. You only need ¼ cup for this recipe, so you get to drink the rest!
And just a heads up, if you couldn’t figure it out by my blog name, my desserts only serve two people. After much hemming and hawing, I made the executive decision that 4 cupcakes is the perfect serving size for two people. Two for me, two for you. But, sometimes in my house, it goes a little something like this: 1 for me as soon as soon as they come out of the oven, then we both eat one together, and finally, we might fight over the last one. Cupcakes are worth it—fight for your fair share!
So today, you will only need to line 4 muffin cups with paper liners because we’re only making 4 cupcakes:
Fill each cupcake liner 3/4 of the way full.
The best part of cooking with booze is enjoying a glass while your creation bakes!
The bubbles in the champagne make such pretty domed cupcakes.
If you’re the type that likes to pipe on fancy frosting, I have a little tip to share: Place your frosting bag into a glass and fold the edges over the sides of the glass to give you a better angle for scraping the frosting inside. Like this:
When you’re ready to frost the cupcakes, simply grab the edges of the bag and twist it closed to force the frosting down to the tip. Then, pipe away in whatever style your heart desires.
makes 4 cupcakes
For the cupcakes:
1/4 cup vegetable oil
pinch of salt
1/3 cup sugar
1 large egg, at room temperature
2 tablespoons champagne
1/4 teaspoon vanilla
a few drops of almond extract
1/4 teaspoon freshly grated orange zest
1/3 cup + 1 tablespoon flour
1/8 teaspoon baking powder
pinch of baking soda
For the frosting:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2-3 tablespoons champagne
candied orange peel for garnish (optional)
Preheat the oven to 350° and line 4 cups in a muffin pan with paper liners.
In a medium bowl, beat together with an electric mixer the oil, salt and sugar. Beat very well for 1 minute until light and fluffy. Add the egg, champagne, vanilla, almond extract, and orange zest and beat to combine. Sprinkle on top the flour, baking powder and baking soda. Beat lightly to combine—do not overmix. Fill each muffin cup 3/4 full and bake for 19-21 minutes, test for doneness at 20 minutes with a toothpick. Let cupcakes cool on a wire rack completely before frosting.
To make the frosting, beat together in a medium bowl the butter, powdered sugar and 2 tablespoons champagne. If you need a little more liquid, add the last tablespoon of champagne. Frost cupcakes and serve.