Ingredients:

  • 1.5 cups Brut Champagne or Sparkling Wine
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.25 cup prepared champagne reduction
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups confectioners' sugar, sifted
  • 3 tbsp prepared champagne reduction (for frosting)
  • 1 tsp heavy cream
  • Edible gold leaf or gold sprinkles

Instructions:

  1. Simmer 1.5 cups of champagne in a small saucepan over medium-low heat until reduced to approximately 0.5 cup (about 15-20 minutes). Cool completely before use.
  2. Preheat oven to 350°F (175°C). Cream 0.5 cup butter and granulated sugar until pale and fluffy. Add egg, egg whites, and vanilla, beating until combined. Whisk dry ingredients in a separate bowl. Alternately add dry ingredients, sour cream, and 0.25 cup champagne reduction to the butter mixture, beginning and ending with dry ingredients.
  3. Fill lined muffin tins 2/3 full. Bake for 18-20 minutes until tops spring back and a toothpick comes out clean. Cool completely on a wire rack.
  4. Beat 1 cup butter until smooth. Gradually add confectioners' sugar and the remaining 3 tbsp champagne reduction. Whip on high for 2 minutes until light and fluffy. Pipe onto cooled cupcakes and garnish with gold leaf.