Oh my deliciousness, of all of the cupcakes I have ever made these very well might be my favorite.
These cupcakes were inspired by a great recipe I found on the fabulous blog High Heels & Aprons. I decided to make them for our holiday dinner because look mouth watering in her pictures, and what says "New Year's" more than champagne?
I wasn't sure if the champagne flavor would be apparent in the cupcakes, but it really did shine through. I highly recommend this recipe, as would my New Year's companions ;-)
The original recipe called for pears, but I swapped that out with blackberries that I soaked in champagne and a little bit of sugar in fresh squeezed lemon.
Champagne Blackberry Cupcakes
2 3/4 cups flour
2 3/4 cups flour
2 cups blackberries
1.5 cups champagne
1 tbsp sugar
3 sticks unsalted butter, softened1 pound powdered sugar, sifted1/4 cup Champagne
Put blackberries into a bowl, add 1 tbsp sugar and squeeze 1/2 a lemon over mixture. Pour 1.5 cups champagne in bowl and let soak while preparing batter.
Preheat oven to 350. In a small bowl, sift together flour, baking soda and salt. Set aside. In mixer cream butter and sugar until well mixed and airy. Add eggs one at a time making sure each one is fully incorporated before adding the next.
Slowly add in flour mixture. Stir in vanilla and champagne.
Fill cupcake liners 1/2 full. Insert 1 blackberry into each cupcake. Cover with enough batter to cover berry.
Bake for 25 minutes.
Cream butter until smooth. Slowly add sifted powdered sugar. Mixture will be very thick, keeping adding champagne to get to the consistency you want.
Let cupcakes cool completely.
Frost cupcakes and top with one blackberry. Sprinkle with colored sugar (optional)
Also, if you want to check out this delicious confection we indulged in on NYE, stop by here!