Did I see that correctly? Champagne cupcakes?! Oh, I am all over that.
Yes, I am one of those suckers who buys those little cook booklets at the grocery store based solely on the cover. I inherited it from Mom. In this case, I saw the champagne cupcakes on the cover and drooled for a minute before Mom threw a copy in the shopping cart. All right!
You will not even believe how easy this recipe is. Get a white cake mix and follow the directions on the back but use champagne instead of water. Could that be any easier? No, it couldn't.
I happen to have a few of those individual bottles of champagne hanging around. Between the cake and the frosting I used 2 bottles with just enough left over champagne for a refreshing swig. Perhaps one shouldn't swig champagne but then no one ever accused me of being refined.
The recipe for the frosting fell short for me though. Frosting should be fluffy and easily spreadable. Mine was not. Even when I added more champagne it wasn't very smooth. If you try this at home, make the frosting with 1/4 champagne and dribble in some milk until it is the consistency you like.
I topped my cuppy-cakes with pink cake sparkles(which you can't see well in the photo) and dressed them in bright pink and white polka dot papers, both of which I picked up at my favorite kitchen store, Sur la Table, better known around our house as the sewer store. Someday readers, if you're really well behaved, I'll tell you the story of how we came to call it that.