What Shall We Bake Today?

I thought we’d start the New Year off with Champagne Cupcakes!

Ingredients

For the cupcakes:

1 15.25 oz box vanilla or white cake mix

1 cup sparkling wine, such as champagne, prosecco or cava

3 eggs

1/2 cup vegetable oil

For the champagne buttercream:

2 sticks salted butter, softened (1 cup)

4 1/2 cups powdered sugar

2 Tbsp. heavy cream

1/2 tsp. finely grated lemon zest, optional

1/4 cup sparkling wine, such as champagne, prosecco or cava, at room temperature

Gold and white sparkly sprinkles, for garnish

Directions

For the cupcakes: Preheat the oven to 350 degrees. In a large bowl, whisk to combine the cake mix, sparkling wine, eggs and oil. Line 24 muffin cups with paper liners. Fill each with 3-4 tablespoons of batter. Bake for 12-15 minutes. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour.

For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Mix on low speed just until combined, then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy.

Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered. Top with sprinkles and serve.

ENJOY!