CHAMPAGNE CELEBRATION CUPCAKES

They say beauty is only skin deep. No so with the most beautiful cupcake ever. Beauty on the outside and inside as well. And it tastes heavenly. What better way to celebrate the New Year or brunch the next day, than with this elegant show stopper. Simple and easy, truly a memorable way to party the New Year. Cheers!

This is what you will need-

Cupcakes...

1 2/3 Cup Flour

1 Cup Sugar

¼ Teaspoon Baking Soda

½ Teaspoon Baking Powder

¾ Cup Butter

3 Egg Whites

1 Teaspoon Vanilla Flavoring

½ Cup Sour Cream

¾ Cup Champagne

Frosting...

1 Cup Butter

4 Cups Powdered Sugar

7 (or so) Tablespoons Champagne

White Pearl Sprinkles

Large Pastry Bag and Large Star Tip

Preheat your oven to 350 degrees. Add cupcake liners to muffin pan.

Blend flour, sugar, baking soda, and baking powder together.

Cream in slightly softened butter, egg whites, vanilla and sour cream.

Add the Champagne and mix completely.

Fill each cupcake liner about ¾ full.

Bake about 16 minutes, or until an inserted toothpick comes out clean. Do not over bake, there should be no slightly brown edges.

Let cool completely.

In a stand mixer, cream butter.

Slowly add powdered sugar to the butter, about ½ cup at a time.

Add Champagne one tablespoon at a time until frosting is creamy but not runny.

Cover stand with a cloth and whip frosting on high for 1 full minute.

Add frosting to a large bag. See post from April 2016, Rainy Day Cloud Cookies for a tearless way to fill the pastry bag.

Start with making a star in the center of each cupcake to provide a base for the frosting swirl.

Follow with a quick counter clockwise swirl around the star once or twice. Finish with vertical pull upwards.

Add white pearls to top.

Refrigerate until ready to party.

And party. Hope it is a fabulous and Happy New Year...Cheers!