This past Saturday, I was invited to a cupcake exchange party at my friend Amy’s house. I was so excited to get the invitation, but a little concerned, because I really can’t bake. It is what it is, you know? I have other skills. I’ve come to terms with this handicap. But I didn’t want to let everybody down.
Luckily, I remembered fairly quickly that I’m married to a man who can bake. And he happens to have a recipe up his sleeve that’s perfect for a party: champagne cupcakes with champagne buttercream frosting. He agreed to make them, and I planned to help. Unfortunately, I accidentally woke up on Saturday with a raging hangover and could barely stand up. As it turned out, Brad slaved away in the kitchen all afternoon while I huddled under the covers waiting for death. It’s embarrassing.
Don’t worry, though. I recovered just in time to leave for my party. (Don’t pretend you’re relieved. You think I’m the worst wife ever and don’t deserve to go to parties. I get it. I don’t blame you.) And now, here I am to share the recipe!
CHAMPAGNE SHIMMER CUPCAKES
(This recipe is from Gimme Some Oven, so you should really go over there to read it, but I know y’all are lazy, so I’m posting it here, too, with some very slight adjustments.)
- 2 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 1 1/2 cups white sugar
- 3/4 cup champagne
- 6 egg whites
- Preheat oven to 350 degrees. Prepare a cupcake pan with liners. (FYI: This recipe makes about 20 cupcakes, and we needed at least 24, so Brad multiplied all the ingredients by 1.5. He ended up with 30.)
- In a large bowl, cream together the butter and sugar until light and fluffy. Sift flour, baking powder and salt together. Add that and the champagne slowly to the butter and sugar mixture and blend on low.
- In another large bowl, beat the egg whites until stiff peaks form.
- Add the egg whites slowly to the batter and blend.
- Fill the cupcake liners about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the cake comes out clean.
Frosting ingredients: (Again, FYI: If you like a lot of frosting, you may want to double this. Worst case scenario is that you have an extra bowl full of buttercream frosting to
immediately eat with a spoon save for later.)
- 3 1/4 cups powdered sugar
- 1 cup butter at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons champagne at room temperature
- Beat together sugar and butter. Mix on low until well-blended, and then on medium for another two minutes.
- Add vanilla and champagne, then beat on low for another minute.
Make sure to wait until your cupcakes are totally cooled before you frost them, or their faces will melt off and you’ll be really bummed. Then make sure you garnish them with something pretty. We like gold sugar crystals and raspberries.
Just a tip: If you plan to drink the remaining champagne, you might want to buy something a little better than Cook’s. (Or not. Up to you.) I was clearly not thinking straight while dragging my hungover butt through the grocery store.
We went with Extra Dry because it’s sweeter than Brut, but not too sweet. I bet rosé would be good, though.
Amy has an adorable blog called The Chirping Dog, and she took some great pictures on Saturday, so I hope she posts about the party soon! She did the most amazing job with cupcake-themed goody bags, cupcake carrying boxes, a prize for the best cupcakes and even a cupcake-themed Christmas tree.
I want to see the pictures so bad! In the meantime, here’s an Instagram shot of all the other creations.
UPDATE: Amy posted about the cupcake swap on her blog! Go check it out!
What would you bring to a cupcake exchange party? Would you ever be cruel enough to ask your significant other to make them for you? (PS: LOVE YOU, BRAD! THANKS AGAIN!)