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Sip & Savor

December 28th, 2012

Don't Fall Off The Fizzy Cliff

May old boyfriends be forgot.

How to make every day as festive as New Year's Eve? Whip up a sparkly recipe from Sweet Success, an up-and-coming Dallas catering biz that offers totally custom, reasonably-priced dessert menus for your 2013 soirees large and small. Because after tonight, you don't have to stress about squeezing into your sequins.

Champagne Cupcakes With Sweet Champagne Buttercream Frosting
2 3/4 cups cake flour
3 tsp baking powder
1 tsp salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter, the better)
6 egg whites

Frosting:

3 1/4 cups powdered sugar
1 cup butter softened
1/2 tsp vanilla extract
3 tbsp champagne at room temperature

Preheat oven to 350 degrees. Prepare a cupcake pan with liners. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.  Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean. Cool cupcakes completely before frosting. To make the frosting, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. (Yields 24 cupcakes)

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