Is there a pretentious asshole in your life you need to make cupcakes for? These champagne cupcakes will be perfect.
3 cups sifted cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup champagne or sparkling wine
1/4 cup whole milk
10 tablespoons unsalted butter, softened
2 cups granulated sugar
Preheat the oven to 350 degrees F. Line muffin pans with baking cups.
In a large bowl, sift together the flour and baking powder; stir in salt and set aside. In another bowl, combine wine and milk. Mixture may curdle, but that that is okay.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, scraping down the bottom and sides of the bowl after each. Alternately add the flour mixture and the wine mixture in 3 additions, beginning and ending with the flour. Fill baking cups 2/3 full. Bake for 19-22 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool for 10 minutes in the pan; remove to a cooling rack to cool completely before filling.
3 sticks unsalted butter, softened
2 – 2-1/2 cups confectioners’ sugar, divided
Pinch kosher salt
1/3 cup evaporated milk
1/2 cup champagne or sparkling wine
In a large bowl, beat butter until smooth and creamy, about 1 minute. Add 1/2 cup of confectioners’ sugar and a pinch of kosher salt, and beat on low speed until nearly incorporated. With the mixer still running, slowly stream in half of the evaporated milk. Scrape down the bottom and sides of the bowl. Repeat, alternating confectioners’ sugar with sparkling wine and remaining evaporated milk. Scrape the sides and bottom of bowl as necessary. Add champagne flavoring and beat until well combined.