The main thing that could get me back in the kitchen this early was sweet Jenna from Eat, Live, Run requesting that I do a visitor post for her. Jenna and I joke that we have the same lives: we're both Southern young ladies who live in northern California wine nation and we both spent the occasions in Texas.
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.
Ingredients
- 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
- 4 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- 2-3 tablespoons champagne
- candied orange peel for garnish (optional)
For the cupcakes:
For the buttercream:
Instructions
- 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.
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