Sparkling Champagne Cupcakes

2010 is almost a memory, and what remains is mostly the bitter-sweet disassembling of Christmas.  I’ve been finding pieces of packaging shrapnel from eager gift opening and the odd half-eaten piece of Christmas candy (a sure sign of overindulgence).  For me, these days-after feel a little awkward, but reflecting on the year fills my glass half-full again.  So many amazing things happened, and I am hopeful that 2011 will be even better!

I may even have a resolution or two.  Do you?

Though I’ll miss the ornaments and lights, these cupcakes have plenty of sparkle to welcome in the new year.  They are festive little parcels that carry bright, fruity notes of champagne.

The filling is my favorite element of this dessert.  It holds the most champagne flavor and keeps the cupcakes incredibly moist.  I tweaked a standard vanilla pastry cream recipe, and although the original recipe has been halved, you may still have a bit left over after filling the cakes.

I think I’ll thicken the unused portion (with mascarpone?) and use it as a macaron filling.

Wishing you a delicious New Year!

Sparkling Champagne Cupcakes

Yield:  about 17 cupcakes                                                                               [click to print]

Cake: 

1/2 cup butter softened

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup sour cream

1/2 cup champagne, prosecco or your choice of sparkling wine

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside.  in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).  Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.

Fill cupcake papers with 1/4 cup level measures of batter.  Bake for 17-22 minutes.  Set aside.

Champagne Pastry Creme Filling:

1/2 cup heavy cream, divided

1/2 cup champagne or prosecco

2 tbsp cornstarch

5 tbsp granulated sugar

1 whole egg

2 egg yolks

2 tbsp unsalted butter

1 tsp vanilla

In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture.  Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook.  Return the remaining champagne/heavy cream mixture to a boil.  Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens.  Remove from heat and beat in the butter and vanilla. 

Cut a divot into the top of each cupcake and fill with pastry cream.  Trim the cut-out cake pieces flat to make a “lid” and place on top of the filled divot.

Champagne Frosting:

1 cup plus 1 tbsp. champagne or prosecco

2 sticks of butter softened

2 1/2 cups confectioners’ sugar

Place 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until reduced to 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool.

In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.  Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.

Frost the cream-filled cupcakes and decorate with pastel dragees.

Follow:
Subscribe
Notify of
guest
137 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Heather Ozee
Heather Ozee
10 years ago

Yum! And almost too pretty to eat. I said almost. I wouldn't be able to resist!

Kristina @ spabettie
Kristina @ spabettie
10 years ago

the only thing that takes the sting out of packing away Christmas is the excitement for the coming year… one or three of these cupcakes would ease the blow as well…

these look incredibly beautiful and mouth wateringly delicious… I want one for breakfast!

Happy New Year!

Erin
Erin
10 years ago

oooooooh so pretty – yum!

nicole
nicole
10 years ago

mouth = watering. I'd be very willing to raise one of these at midnight for a toast!

Shannon
Shannon
10 years ago

Wow! These look so perfect! I was going to use some of my left over eggnog to make eggnog cupcakes for New Year's, but these seem so much more festive and fun!! LOVE!!

Erica Lea {Cooking for Seven}
Erica Lea {Cooking for Seven}
10 years ago

Oh my! This is brilliant. I have never cooked with (or tasted, for that matter) champagne. Your little cakes are so pretty.

I like your reflections of the year. "2010 is almost a memory." 🙂

NicoleD
NicoleD
10 years ago

Your baked goods are always unbelievably pretty! What a perfect dessert for a New Year's Eve party or anytime, really 🙂

Tiffany @ Conor & Bella
Tiffany @ Conor & Bella
10 years ago

These are lovely!

Rosa's Yummy Yums
Rosa's Yummy Yums
10 years ago

OMG, those cupcakes are so refined! They must taste heavenly. Perfect for the new Year.

Cheers,

Rosa

Eat the Love
Eat the Love
10 years ago

Gorgeous as usual. Happy New Year!

Unknown
Unknown
10 years ago

Awesome, also try using almond champagne…it does lovely things too. I love the decoration..adds a nice touch.

Also I just posted your gingerbread pie recipe on my blog…I just loved it!

marla
marla
10 years ago

Heather – you have captured New Years Eve perfectly in these BEAUTIFUL cupcakes! Brilliant & gorgeous photography 😉 XXOO

Cookbook Queen
Cookbook Queen
10 years ago

So pretty!! ANd gorgeous, as always.

I HATE packing up my Christmas…:( it's just sad.

Megan
Megan
10 years ago

What a great cupcake I love the colored dragees. Simply stunning and a perfect way to welcome the new year.
I've put away some Christmas stuff but cant do the lights till after new years day. They are my favorite part of the decorations!
Happy New Year Heather!

Blog is the New Black
Blog is the New Black
10 years ago

GORGEOUS!! And now I have to go purchases those dagrees!

Vegan reviews
Vegan reviews
10 years ago

Very pretty but wouldn't it be hard to eat the dragees?? Plus here in california they are illegal 🙁 Happy New Year!!!

linda
linda
10 years ago

your cupcake is so very festive & the recipe looks great!
i noticed in the first photograph that you used a double cupcake liner…i sometimes, by accident, do that…do you always bake that way?
wishing you a happy & healthy new year heather!
all the best in 2011!

Heather Baird
Heather Baird
10 years ago

To Fondant Girl (hi!): The dragees are not hard to eat, they are essentially just sugar and considered non-toxic. They have to put a warning on them because they contain a minute quantity of heavy metal – which, might be bad if eaten in large quantities (like, the whole bottle at once) So sorry that you can't get them, but the pearlized dragees are pretty too. Those would be nice on these. Thanks for your question! Hi Linda! I use one liner to bake the cupcakes in, then after baking I add another. It's purely cosmetic. I find that the… Read more »

Anonymous
Anonymous
10 years ago

I will certainly be trying this recipe…these cupcakes look amazing!!! Xoxoxo 1942charm.blogspot.com

Marie @ Myculinarycalling
Marie @ Myculinarycalling
10 years ago

Cute! I need to take some more cupcake decorating classes…mine never come out that beautiful!

Jessica @ How Sweet
Jessica @ How Sweet
10 years ago

Now THIS is my kind of cupcake! Beautiful my friend!

Anonymous
Anonymous
10 years ago

Heather, one of my best friends and I make homemade wine and champagne–these are going to be my next project!
Gorgeous, gorgeous pictures!

🙂 Lisa

linda
linda
10 years ago

thanks for the quick reply – i totally agree with you!
my new year's rez will be to add another liner for a perfect presentation…LOL!

Jeanee
Jeanee
10 years ago

Adorable!

Where do you get the sprinkles?

Heather Baird
Heather Baird
10 years ago

Hi Jeanee,

They are from Fancy Flours. I linked them at the bottom of the recipe. (click "dragees"- last sentence in recipe)

Cancemini4
Cancemini4
10 years ago

I have always wanted to make these! Great addition with the filling, too. I think these will be my first resolution of the New Year 🙂

Dina
Dina
10 years ago

they look beautiful. i love your pics.

Ramona
Ramona
10 years ago

i love your blogger!!.. xoxo from Mexico

Missy
Missy
10 years ago

That cupcake look so cute! Love it!

Peace
Missy
http://throughanindielens.blogspot.com/

Mara Campbell
Mara Campbell
10 years ago

Beautiful cupcakes, I love the soft blues and pinks. So so lovely!!

chow and chatter
chow and chatter
10 years ago

wow these cupcakes are amazing 🙂

happy new year

Rebecca

Marie
Marie
10 years ago

Those pastel dragees on top of the cupcakes are gorgeous – like sophisticated sprinkles, ha. Love the cupcakes and the photography!

{:miss v:}
{:miss v:}
10 years ago

These are just darling! Wonderful job and thanks for sharing the recipe!

Lora
Lora
10 years ago

ooh so pretty and I love the champagne pastry cream filling. Happy New Year!

Winnie
Winnie
10 years ago

Wow- the photos are breathtaking and I just love how you've incorporated champagne into both the filling and the frosting. Just gorgeous 🙂

CaSaundraLeigh
CaSaundraLeigh
10 years ago

These look absolutely stunning–almost too pretty to eat. Two thumbs up!

The Urban Baker
The Urban Baker
10 years ago

these are brilliant. you are so clever! happy new year, heather. you continue to inspire. may 2011 make all your dreams come true!

Marisa
Marisa
10 years ago

These are magnificent! The dragees really give the perfect finishing touch. I have some pearl dragees that need to be used…I think I have found their true purpose. 🙂 Thanks for sharing!

Holly
Holly
10 years ago

Yummy! These look sooo pretty and sound delicious too!:)

Heather (Heather's Dish)
Heather (Heather's Dish)
10 years ago

these make me want to dress up in a frilly dresses and drink tea out of dainty little cups 🙂

Andrea
Andrea
10 years ago

Yum, yum, yum! These look too good to eat, yet I want to eat 3!

Lindsey @ Hot Polka Dot
Lindsey @ Hot Polka Dot
10 years ago

Lovey cupcakes Heather! I adore that photo of the sprinkles, naturally. That filling looks to die for!

Unknown
Unknown
10 years ago

Ohh this is so pretty.

Anonymous
Anonymous
10 years ago

I love these! I decided yesterday to make your blue velvet cakes with champagne soaked on the top it turned out okay but you couldn't taste the champngne but they were a very festive blue. a friend said I should put them in a martini glass and pour the champagne right before serving. we tried this and it was delcious!!!! one has to use very good stuff though…. a cupcake in a cup how fun!

Kristen
Kristen
10 years ago

Those cupcakes are Perfect for New Year's. They are sparklie and festive and, I am certain, delicious

Marie Söderberg
Marie Söderberg
10 years ago

OMG thank god I find you !! (frpm Fifi Flowers) I love your cupcakes, Im of course your lates follower and will immediately write about you at my blogg Happy New year !!!

Sweet Bella Roos
Sweet Bella Roos
10 years ago

Ahhh, I am so making these for NYE! Love your site!!

Lili
Lili
10 years ago

Your photography is just stunning Heather. Sometimes I just sit here in amazement, like now, in total awe. I am such a fan. What a perfect New Year's pairing. All the best to you in 2011! ~Lili

stephanie
stephanie
10 years ago

wow

Unknown
Unknown
10 years ago

Made these for our NYE party. I subbed silver sugar cupcake gems for the dragees. Can't wait for people to try them tomorrow!