New Year’s Eve is right around the corner. I love this time of year, it is a great time to reflect on the year and look forward to the new year!!

What says New Year’s Eve more than champagne?? Not only do these cupcakes have a nice champagne flavor, they are beautiful, classy, and girly!!

You will want to make sure you use a sweet champagne to capture the best champagne flavor. I used Verdi Spumante.

To get the perfect girly look, I used just a tiny amount of Pink food gel.

I also used just a small amount of White Sparkling Sugar. This will give your cupcakes a beautiful sparkle! Just make sure you do not add too much, or it will make the frosting crunchy.

Champagne Cupcakes

• 1 cup (2 sticks) of butter, room temperature
• 1 cup of sugar
• 5 egg whites, room temperature
• 2 t vanilla
• 2 3/4 cups cake flour
• 2 t baking powder
• 1 cup of champagne

Yields approximately 18-20 cupcakes

1. Using a hand or stand mixer, mix butter and sugar together until light and fluffy, it will get lighter in color.
2. Add egg whites one at a time, beat after each addition. Mix in vanilla.
3. In a separate bowl, mix together cake flour and baking powder. Begin slowly adding the dry ingredients to the wet ingredients, alternately with the champagne. Begin and end with the dry ingredients.
4. Line a muffin pan with paper liners, spoon batter into paper liners. Bake for 18 minutes or until toothpick inserted in the center comes out clean.

Cupcakes adapted from The Cake Blog

Champagne Frosting

• 3 to 5 cups of powdered sugar
• 1 cup (2 sticks) of butter, room temperature
• 1/2 t pure vanilla extract
• 1/4 cup champagne

Optional:

• Pink Gel Food Coloring
• Sparkling White Sugar

1. Using a hand or stand mixer, mix butter and two cups of powdered sugar together until light and fluffy.
2. Add in vanilla and champagne, mix throughly.
3. Begin adding in additional powdered sugar 1/4 cup at a time until the frosting reaches your desired consistency. Mix until frosting is thick and fluffy. If adding in food coloring, add it now, and mix throughly.

Frosting adapted from Culinary Serendipity 

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