Happy New Year Champagne Cupcakes with Chocolate Truffle

Happy New Year!

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Did you do something special last night?

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Did you dress up, eat caviar and drink champagne?

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Go out on the town with your honey?

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Did you nibble on some Champagne Cupcakes with Chocolate Truffle perhaps?

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The only thing I did was nibble on the aforementioned cupcake… alas, HH has been sick since Christmas, so New Year’s Eve was pretty dull…I’m not a big fan of New Year’s Eve anyway, so I curled up by the fire and watched movies on TV, sipped a little champagne and indulged in a Chocolate Truffle topped Champagne cupcake with Champagne buttercream icing.  It was pretty much heaven!

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I had fun setting the scene,

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getting out the silver Champagne cooler

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and finding candles and sparkly things to make things festive

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and playing with cupcakes and cake domes

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Sometimes I am not so high maintenance…sometimes…

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anyway it was actually a cozy evening at home and quite nice!

I recommend starting the New Year with a sweet treat! Just a bite is very all right!

Here’s the recipe: {adapted from gimmesomeoven.com}

MINI CHAMPAGNE CUPCAKES with CHOCOLATE TRUFFLE GARNISH

for a printable version click here

Champagne Cupcake Ingredients:

2 3/4 cups all-purpose flour

3 tsp. baking powder

1 tsp. salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup champagne

6 egg whites

6 quality chocolate truffles, cut in half and then sliced into moons

Champagne Buttercream Frosting Ingredients:

3 1/4 cups powdered sugar

1 cup butter, at room temperature

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature

To Make The Cupcakes:

Preheat oven to 350 degrees F (175 degrees C). Prepare a mini cupcake pan with liners.  This recipe makes 48.

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 14-16 minutes, or until a toothpick inserted into the cake comes out clean.

Makes 4 dozen

To Make The Frosting:

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.

Top each cupcake with a chocolate truffle slice and proceed to WOW your guests!

The painted tableware is from JMdesigns Gallery

I’m joining

the Tablescaper for SEASONAL SUNDAY

Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY

Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY

The Gunny Sack for WHAT’S IN THE GUNNY SACK?

Savvy Southern Style for WOW US WEDNESDAY

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY

No Minimalist Here for OPEN HOUSE THURSDAY

Comments
4 Responses to “Happy New Year Champagne Cupcakes with Chocolate Truffle”
  1. What an absolutely beautiful and festive tablescape! Your cupcakes sound amazing, too. Happy New Year!

    Like

  2. Graciousness!!!

    A hurra for the most elegant table so far. TY for the tips.

    Happy New Year to one and All,

    Greetings from D´Box,
    /CC girl

    Like

  3. mikemows says:

    nice post

    Like

  4. mikemows says:

    hats off

    Like

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