New Year's Eve Dessert: Bubbly Champagne Cupcakes

Easy and delicious champagne cupcakes, recently featured in First magazine, on newsstands nationwide! 

Who is ready for New Year’s Eve? So to help you prepare a fantastic dessert for the New Year's evening, here is a festive New Year’s Eve recipe to make champagne cupcake with champagne buttercream frosting & edible glitter! That’s right, this cupcake is bubbly from bottom to top!

Don't they look elegant served up with mini bottles of bubbly and pretty champagne flutes for a New Year’s Eve dessert bar? Adding the bubble detail on top is my favorite element of these cupcakes, plus they taste incredible! We used a combination of mini white gumballs, white sixlets, and white pearl edible edible glitter to create the champagne bubble effect -- feel free to add Silver & Gold Edible Tinker dust as well to really make them pop!

** Bakers Tip - use a small round piping tip to pipe some round bubbles on with frosting. Then add a few little taps of our edible Tinker Dust or Luster Dust for touches of sparkle. They’re truly so easy to make and resemble the just-poured look of champagne!

Now we used a doctored up cake mix for this recipe but you could certainly try a homemade from scratch cupcake recipe if you are against cake mixes. The idea is the same, top with a delicious champagne buttercream (recipe below) and decorate with lots of “bubbles”. It truly makes a really delicious cupcake!

BUBBLY CHAMPAGNE CUPCAKES INGREDIENTS & RECIPE
Servings: 16 -24 cupcakes, depending on size
The perfect New Year's Eve dessert, these delicious bubbly champagne cupcakes will ring in the your new year in a tasty, glittery way!

FOR THE CUPCAKES

• 1 box white cake mix
• 3 large egg whites
• 1/3 cup vegetable oil
• 1 1/4 cups champagne
• 1 teaspoon almond extract

FOR THE FROSTING:

• 1/2 cup 1 stick butter, softened
• 4 cups powdered sugar
• 6 tablespoons champagne

FOR THE DECORATIONS:

• white sixlets
• white gumballs
• white pearl Tinker Dust
• additional Tinker Dust or Luster Dust colors

INSTRUCTIONS

1. Preheat oven to 350 °F and line muffin tin with cupcake liners.
2. In an electric mixer, combine cake mix and champagne. Add oil, eggs, and almond extract. Beat on low for 30 seconds and then medium for 1-2 minutes or until thoroughly combined.
3. Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top (and toothpick inserted in center comes out clean).
4. For buttercream frosting, cream softened butter until light and fluffy.
5. Add powdered sugar, 1 cup at a time, incorporating after each addition. add champagne and beat for 2 minutes on medium, until light and fluffy.
6. If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.
7. Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!