I’m actually (sorta) taking a break. And don’t mind that I will be posting all week. For me, I need to post to release a little pressure from my brain and my blog expectations. I assure you that it’s still me “taking a break” and I only write when baby is asleep and I want to be sitting upright! The time between Christmas and New Year’s is often like an amorphous BLOB of not knowing what day or time it is. Having a newborn is like that too. And you know what else is like that? If you guessed, “9 months of a pandemic,” then you are spot on! So I’m looking for some regularity and routine (and good health) in this BLOB. Like I said earlier, I got mastitis again, which seems like a nursing mama’s body’s way of saying, “Slow down.” So, slow down and let’s have a toast.

Champagne Cupcakes for New Year’s Eve:
What You Need:
Equipment:
Measuring cups
Measuring spoons
Mixing bowls
Mixing spoon
Electric Stand Mixer w/paddle attachment
Cupcake liners
Cooling racks
Decorative items
Cupcakes:
1 1/2 cups champagne or sparkling white grape juice
1 1/2 cups all-purpose white flour
3/8 cup unsalted butter (room temperature)
1 3/4 tsp baking powder
1 cup granulated white sugar
1/2 tsp vanilla extract
1 1/2 Tbsp vegetable oil
2 large eggs (room temperature)
1/2 cup champagne reduction (champagne or sparkling white grape juice)
2 Tbsp milk

Vanilla Buttercream Frosting:
1/2 cup solid vegetable shortening
1/2 cup unsalted butter (1 stick) (softened)
1 cup powdered sugar (confectioner’s sugar) (sifted)
2 Tbsp milk
1 tsp vanilla or lemon extract
(makes 12 cupcakes)
Prep time 25 min.
Bake time 15 min.

What You Do:
1 – Pour the champagne or sparkling white grape juice into a medium saucepan.
2 – And then, cook over a medium-low heat until you have a reduction of 3/4 cup remaining. (be sure not to boil and then refrigerate until cool)
3 – Preheat oven to 350° and prepare a cupcake pan with 12 cupcake liners.
4 – Then, combine the flour and baking powder in a medium-sized bowl and set aside.
5 – Place butter, sugar, and oil in a large mixing bowl and beat until light and fluffy.
6 – Add the eggs one at a time, mixing after each until combined.
7 – Add in the vanilla extract with the second egg and mix, and then scrape down the sides of the bowl often.
8 – Then, add half of the dry ingredients and mix until combined.
9 – Add the milk and champagne reduction and mix until thoroughly incorporated.
10 – Add the remaining dry ingredients and mix until well combined and smooth.
Be sure not to overmix the batter.
11 – Fill the cupcake liners about 3/4 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.
12 – Remove to cooling rack to cool completely.













13 – For the frosting, using an electric mixer with a paddle attachment, beat together the shortening and butter in a large bowl until light and fluffy.
14 – Beat in the vanilla. Using the paddle attachment instead of the whisk will help prevent air bubbles.
15 – Add sugar gradually, beating slowly at first and then beating well on a medium speed; and then scrape the sides and bottom of the bowl frequently.
16 – Gradually add milk or water, while beating at a medium speed, until the mix is light and fluffy.
17 – Add in the extract and mix.
18 – Using a piping tip of your choice, (I used a large open star tip) frost the cupcakes and decorate with additional items if you choose.






So, what’s your choice? Champagne or Champagne Cupcakes?





These are so lovely and perfect to ring in 2021! I have never been so ready for a new year! Happy New Year Tamara!!
Pinned too!
You are a cooking machine! How do you do it all? Much and love and best wishes to you and your family for a happy start to your 2021 🙂