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Thursday, January 5, 2012


Champagne is often the chosen beverage of celebrations, but really should be enjoyed any time!!
I've heard it said don't cook with wine you wouldn't drink, and it is so true!! I decided to use up some left-overs from the fridge, causing my youngest son to say the cupcakes tasted like communion wine - not quite what I was going for. Also, the picture in the book was adorable, covered in the cutest round, pale pink frosting bubbles - unfortunately, mine didn't turn out quite the same - but the frosting still tasted absolutely delicious.


1/2 cup butter, softened
1 cup shortening
2 cups sugar
4 large eggs
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup pink champagne
1 teaspoon vanilla extract

Heat oven to 350F.
Beat butter and shortening at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt, add to butter mixture alternately with champagne, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Place paper baking cups in 2 (12 cup) muffin pans, spoon batter into cups, filling two-thirds full.
Bake 12 to 15 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans to wire racks and cool completely.
Frost with pink champagne frosting, and top each with edible glitter and pink sprinkles, if desired.

1/2 cup butter, softened
1/4 cup whipping cream
2 to 3 tablespoons pink champagne
1 teaspoon vanilla extract
2 drops red food coloring
1/8 teaspoon salt
1 16 ounce package powdered sugar

Beat first 6 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes, or until creamy.

Recipe adapted from Big Book of Cupcakes by Jan Moon

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