Coming up with a cupcake to bring to a New Year’s Eve party isn’t the easiest of tasks. There’s not really a flavor or theme synonymous with the holiday… except champagne. When it comes to champagne, I’ve had plenty of success incorporating it into batter, but not so much when it comes to icing. The alcohol tends to break down the butter in the icing and makes it look curdled. I knew I had to tackle champagne frosting again, but this time I crowd-sourced to twitter for some help. After a few people suggested cooking down the champagne into a syrup, I had a gameplan.
To accompany my champagne frosting, I made a strawberry cupcake. This gave me a chance to use my new Kitchen Aid food processor, which I’m in love with. It’s so quiet! I modified the recipe from a Sprinkles recipe to make it a bit more moist, and have a bit more strawberry flavor to it. I’ve never actually had a cupcake from Sprinkles, but if what they sell in the store comes from these recipes they publish, people must really love dry cupcakes. I also added some red food coloring to make the batter a nice pink color. It looked a bit on the grey side without the coloring. The cupcakes had a great texture and a perfect rise on them. Continue reading