I have a standard (and excellent) vanilla cupcake recipe I’ve been relying on for a while now. It’s fast and easy and I could probably make it in my sleep.
For our book club meeting, though, I wanted to bring something a bit more interesting without having to put more than a bit more effort in. I didn’t feel like going to the store and wanted to make do with whatever I had on hand. How’s that for restrictive parameters?
I Googled something like “awesome cupcakes” or “world’s most awesome cupcakes.” Lemon Sugar’s recipe for champagne cupcakes popped up. I assumed it was going to involve fanciness I just wasn’t up to. But Erin, the maestra of Lemon Sugar, said it was easy peasy yoga pant baking.
And, luckily, I had a bottle of champagne on hand.
And you know what? It was super easy AND only used a portion of the bottle. So I got to sip in my PJs and bake and feel fancy, accomplished, and all without working too hard. Heck, this month I even finished the book early.
She went for pink frosting, I used purple gel food coloring which came out more pale blue than anything else. I decided that was champagne-y. Someday I will not accidentally double the recipe despite the warnings to not double it. We had so much GD frosting.
A few dragées because why not (and it turns out the source recipe used ‘em too. I’m a genius!).
I had it in my head that there would be a Pop Rocks experience…that the bubbles would somehow crystalize and solidify and burst? They didn’t. But I would definitely say there was an effervescence to the cupcakes that was really lovely. The addition of the champagne syrup Erin devised was awesome and essential.
I won’t repost the whole recipe but, again, you should go here and bake ‘em yourself. People will think you are fancy! Nay, people will know you are fancy!