Tasty Tuesday - Champagne Cupcakes

Photo and Recipe Courtesy of Gimme Some Oven

I am fairly certain that the phase "the calm before the storm" was not coined by a meteorologist or a boatsman used when describing the weather.  No.  I think it was how a tax accountant described the morning of April 15th (or in our case the 17th).  It is eerily quiet in the office early this am.  Many of my coworkers were literally burning the midnight oil, so I think they might be slow to rise this morning.  The thing about the deadline day is that the silence is what is scariest.  We are so used to phones ringing and Outlook notifications chiming that we don't know what to do with silence other than worry about what the day will bring.  Because there is one thing that is certain, it won't be quiet for long.  And that's when the storm comes.  Soon it will be raining emails and faxes and phone messages.  For now, I will enjoy the peace and the calm that can be found on the morning of a good storm.

After all is said and done today, we will get together as a firm and toast to another tax season behind us.  Pop the bubbly!!!!  Whether it's for drinking or cooking, I sure do love me some champagne!  This cupcake recipe looked to good not to share!

Champagne Cupcakes with Sweet Champagne Buttercream Frosting Recipe

Ingredients:

Champagne Cupcake Ingredients:

2 3/4 cups all-purpose flour

3 tsp. baking powder

1 tsp. salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup champagne (the sweeter the better – even strawberry would be great!!)

6 egg whites

Sweet Champagne Buttercream Frosting Ingredients:

3 1/4 cups powdered sugar

1 cup butter, at room temperature

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature

Method:

To Make The Cupcakes:

Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. (This recipe yielded about 20 for me.)

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.

(**I had to nearly double this recipe to have enough to frost all of the cupcakes as pictured above. If you’re doing a “flatter” frosting style, this recipe should be enough to cover all of the cupcakes!**)

Hope tax season brought you a refund that you will spend unwisely!