Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 stick unsalted butter (room temperature)
1 egg
1 egg white
1 teaspoon vanilla extract
1/2 cup champagne
4-5 drops red food coloring
Frosting Ingredients:
1 cup champagne
1/2 cup unsalted butter
2 cups powder sugar
1/2 teaspoon vanilla extract
4-5 drops red food coloring
gold sprinkles or decorations (as desired)
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
• Preheat an oven to 350F. Line a standard 12-cup muffin pan with paper or foil liners.
• In a bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
• Add the flour mixture in 3 additions, alternating with the champagne in 2 additions, beating until just combined. Add food coloring for the desired color. Scrape down the sides of the bowl as needed and be careful not to over beat.
• Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full (you should get about 11-12 cupcakes).
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• While the cupcakes are baking; in a small saucepan, bring the champagne to a boil over medium-high heat. Reduce to medium and allow to simmer until it reduces down to about 1/4 cup (about 8-10 minutes).
• Reserve 2 tablespoons of the reduction for the frosting, and use the rest to brush on top of the warm cupcakes. Brush each cupcake twice with the reduction and discarded the leftover. Let cupcakes cool completely before frosting.
• In large bowl, using an electric mixer, beat the butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add food coloring for desired color. Frost as desired and sprinkle with sparkling sugar.
Yield: 1 dozen cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
• In a bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
• Add the flour mixture in 3 additions, alternating with the champagne in 2 additions, beating until just combined. Add food coloring for the desired color. Scrape down the sides of the bowl as needed and be careful not to over beat.
• Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full (you should get about 11-12 cupcakes).
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• While the cupcakes are baking; in a small saucepan, bring the champagne to a boil over medium-high heat. Reduce to medium and allow to simmer until it reduces down to about 1/4 cup (about 8-10 minutes).
• Reserve 2 tablespoons of the reduction for the frosting, and use the rest to brush on top of the warm cupcakes. Brush each cupcake twice with the reduction and discarded the leftover. Let cupcakes cool completely before frosting.
• In large bowl, using an electric mixer, beat the butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add food coloring for desired color. Frost as desired and sprinkle with sparkling sugar.
Yield: 1 dozen cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
