"Bubbles and Sprinkles" Jenna Levy bakes up some wonderful Champagne Cupcakes. For more cupcake information and Jenna's blog: CLICK HERE
CHAMPAGNE CUPCAKES RECIPE & NOTES - by Jenna
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup sparkling wine of your choice
- 1 cup pop rocks candy
- Frosting ingredients
- 16 oz confectioner’s sugar
- 1/2 cup melted butter
- 1/4 cup sparkling wine of your choice
- Edible glitter for garnish
Line your cupcake tin and pre-heat the oven to 350. Mix first your dry ingredients, then fold in your sour cream and eggs. Stir in your sparkling wine and pop rocks last, the batter will fizz (the best part, in my mind).
Fill cupcake tin and bake 14 minutes at 350. While cupcakes are cooling, combine frosting ingredients and beat until smooth. Frost cupcakes and decorate with edible glitter. Enjoy!
Okay so you have your sprinkles, now let’s talk about the bubbles. A couple of things to look for when you’re shopping for sparkling wine-
So, technically- it’s only Champagne, if it’s from the Champagne region of France. Otherwise, it’s sparkling wine. This includes varietals like cava, prosecco, Lambrusco.
These are all great alternatives, because Champagne can come with a heavier price tag. The key to finding the best alternative to the real thing is the label “method traditionelle.” This means that it went through the same fermentation process as Champagne.
Next up is the decision between sweet or dry—I’ve found that with cupcakes, you’ll want a bit of a drier bubbly, otherwise you’re asking for a pretty sweet headache the next day. Look for “brut” on the label. Ironically “extra dry” is on the sweeter end of the spectrum.
A couple of local bubblies that I recommend this holiday season are Argyle’s 2012 Black Brut, ROCO’s 2013 RMS Spring Disgorgement and Apolloni’s Pinot Blanc.