Tuesday, January 3, 2012

Another Year of Cupcakes

Happy New Year!  2012 should be a wonderful year filled with lots of friends, family, and cupcakes.  To celebrate the end of 2011,  I made a couple different cupcakes to serve at my family's New Year's Eve dinner party.  Since it seemed so festive and appropriate, I chose the champagne cupcakes and decided to pair them with some lavender glazed brownies.  It was the perfect way to watch the ball drop and welcome in the new year- with a cupcake in hand!

Lavender-Iced Brownie Cupcakes
From Martha Stewart's Cupcakes
Makes 24

3/4 cup plus 2 tbs flour
1/2 tsp baking powder
12/ tsp salt
1/2 cup plus 2 1/2 tbs butter, softened
3 1/2 ounces unsweetened chocolate, finely chopped
1 1/3 cups sugar
2 large eggs
1 tsp vanilla

Preheat oven to 350°.

Whisk together flour, baking powder, and salt.  Melt butter and chocolate in a heatproof bowl set over a pan of simmering water; stir until smooth.  Remove from heat and let cool slightly.

With an electric mixer on medium, beat chocolate and sugar until combined.  Add eggs and vanilla.  Reduce speed to low.  Add flour mixture and beat until just combined.

Bake brownies for about 17 minutes.

Lavender Icing
Adapted from Martha Stewart's Cupcakes

1/3 cup milk
3 cups confectioners sugar
1/2 teaspoon lavender extract

Bring milk just to a boil in a saucepan.  Remove from heat and stir in lavender.  Whisk in confectioners sugar until smooth.  Use immediately.

 Champagne Cupcakes
From Crazy About Cupcakes
Makes 18

2/3 cup butter, softened
1 1/2 cups sugar
2 3/4 cups flour
3 tsp baking powder
1 tsp salt
3/4 cup champagne
6 large egg whites

Preheat oven to 350°.

Cream together butter and sugar until fluffy.  In a separate bowl whisk together flour, baking powder, and salt.  Blend the dry ingredients into the creamed mixture alternately with the champagne.

In a large clean bowl beat the egg whites on high speed until stiff peaks form.  Fold one-third of the egg whites into the batter until blended, then fold the remaining whites.

Bake for 16-20 minutes.

Champagne Buttercream
From Crazy About Cupcakes

3/4 cup vegetable shortening
12 tbs butter
3 tbs champagne
4 1/2 cup confectioners sugar

Beat shortening and butter until light.  Add confectioners sugar 1/2 cup at a time, beating until thoroughly combined.  Add champagne once half of the sugar has been added.

Happy 2012!


  1. Great photos!
    The cupcakes looks absolutely fabulous!


  2. The champagne cupcakes were my favorite! When I have my daily cupcake craving I have found myself wishing I had saved one from New Year's Eve. Thanks for sharing the recipe. I plan on making them for Valentine's Day and, fingers crossed, I hope they turnout half as good as yours.