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:
- Preheat oven to 350 °F and line muffin tin with cupcake liners.
- 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.
- 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).
- For buttercream frosting, cream softened butter until light and fluffy.
- 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.
- If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.
- Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!