Easy Champagne Cupcakes
We just got back from spending time with our families in Minnesota! From where we live, it’s an 8 hour drive each way. 16 hours total.. so that’s a lot of time in the car. The first 5-7 times we did that drive, Ryan and I would play various car games like the alphabet game or this weird game where whenever you pass a cow pasture the first person to say “those are my cows” gets to add a tally to their cow herd count. But, whenever you drive past a McDonald’s, the first person to spot the sign says “I killed your cows” therefore you lose a tally – whoever has the most tallies at the end of the drive, wins.
The car games just weren’t cutting it, so when the first season of Serial was hot last Christmas, we binge listened to that. Ever since then, we rent audio books or listen to podcasts because it helps the time fly by!
Since we were big fans of Serial, I found another podcast about the same case called Undisclosed: The State vs. Adan and it is SO good. Almost better than Serial. They present new evidence and go more in depth – in fact we only got through 8 episodes out of 17! They even have FAQ episodes where the answer listener questions. Now we need to find the time to listen to the remaining podcasts.. and there goes my productivity!
I’m hoping we’ll have the chance to squeeze in a few more episodes around NYE. I’m thinking if I listen to the podcast it will help guarantee that I stay awake to see the ball drop at midnight.. otherwise Grandma Beth might be snoozing :)
For those of you who have much more adventurous plans then me, consider taking these champagne cupcakes with you whenever you plan to celebrate!
They have a subtle champagne taste in the cake and in the frosting, plus they are loaded with gold sprinkles and you can top them with some fun gold sparklers made out of gold wire and gold tinsel!
Happy New Year!
Total Time: 1 hour
- 1 box white cake mix, plus ingredients on back of box, **replace the water with champagne
- 2 sticks of butter, room temperature
- 1/2 cup vegetable shortening
- 4-6 tbsp champagne
- 4-5 cups powdered sugar
- gold sprinkles
- homemade gold sparklers (gold wire and gold tinsel), for decoration
- Preheat the oven according to the directions of the package.
- Line a muffin pan with muffin liners.
- Prepare and bake the cake mix according to the directions on the package, however substitute the water for champagne, so if your box calls for 2/3 cup water use 2/3 cup champagne. Divide the batter evenly among the muffins cups.
- Bake according to the suggested time - roughly 20-25 minutes.
- Remove the cupcakes and place them on a cooling rack to cool.
- When the cupcakes are cooled, prepare the frosting.
- In a mixing bowl, combine the butter and vegetable shortening and beat using an electric mixer until smooth, 1-2 minutes.
- Add in the champagne, starting with less and adding more for stronger flavor if desired.
- Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.
- Place the frosting in a large piping bag fit with a 1m piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
- Top with gold sprinkles and gold sparklers.