By Tracey
Champagne Cupcakes for Two
cupcakes and frosting barely adapted from Dessert for Two
Ingredients:
Cupcakes
- 1/4 cup canola (or vegetable) oil
- 1/3 cup sugar
- pinch salt
- 1 large egg, at room temperature
- 2 tablespoons champagne
- 1/4 teaspoon vanilla
- few drops almond extract
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1/8 teaspoon baking powder
- pinch baking soda
Frosting
- 4 tablespoons unsalted butter, at room temperature
- 1 cup confectioners’ sugar, sifted
- 2-3 teaspoons champagne
Directions:
Preheat oven to 350 F. Place 4 paper liners in the wells of a cupcake pan.
Add the oil, sugar and salt to a medium bowl. Beat with a hand mixer for 1-2 minutes, or until very well combined. Add the egg, champagne, vanilla, and almond extract to bowl, then beat until the mixture is smooth. Sprinkle the flour, baking powder and baking soda on top of the batter and beat just until combined.
Divide the batter evenly among the 4 liners, filling each about 2/3-3/4 full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.
To make the frosting: Add the butter, sugar and 2 teaspoons of the champagne to a medium bowl. Starting on low speed, and gradually increasing, beat the mixture until light and fluffy. You can add the remaining teaspoon of champagne as necessary if you want to adjust the consistency (I went with about 2 1/2 total teaspoons). Transfer the frosting to a piping bag fitted with a decorative tip. Pipe the frosting onto the cooled cupcakes.
Makes 4 cupcakes.
