I accomplished a great deal yesterday.
I slept until 11am. I found a parking spot at Northpark mall in under 10 minutes. I bought a cute, sparkly, bright blue new year’s dress and saved lots of money on it.
But most importantly, I got to bake with Kate! Bffae baking reunion!
Kate came over. We drank some wine. We ate a meal of food. Then we decided to make you something for New Year’s!
Obvs this something should have champagne in it. And cupcakes are usually a good bet.
You know what else is a good bet? Curd. Of any kind. Lemon, lime, cranberry, etc. I have a harder time resisting spoonfuls of that stuff than frosting or nutella, and that is saying something. We thought about a few different kinds, and settled on grapefruit curd. Big pink Texas grapefruit are one of the tastiest sources of vitamin C in existence. And we’re clearly all about vitamins when we’re making champagne cupcakes.
We used a recipe from Heidi and her gorgeous blog Sprinkle Bakes for the cupcakes without changing anything, so I’ll link to that below. We did tweak the frosting recipe a bit to up the champagne flavor. And we used a recipe for grapefruit curd from GoodLife Eats, and it is delicious. We made a full batch, with enough left for spreading on things, eating with fruit, and spooning into your mouth. Sprinkle some pretty sprinkles on top and begin the countdown!
How is your New Year’s Eve shaping up?
Going out to a crazy ultra club to the maxxxx…place?
Eating fabulous things, like lobster and caviar?
I’ll be wearing sequins and giant heels (because I can), going to dins with the Weatherman, at a restaurant we’ve never tried before (which I’m prettay excited about), and celebrating with some of my most fabulous friends.
That sounds like fun! These cupcakes are fun! You are fun!
The cupcake recipe can be found here. Once they’re baked and cooled, simply carve a small cone out of the center of the cupcake. Fill each with about 2 tsp grapefruit curd, and replace the tops of the cupcakes (it’s ok if a little curd leaks out, you’re going to put frosting on top). The curd recipe can be found here. Once you’ve filled the cupcakes, pipe or spread on the frosting…
Makes enough to frost 18 cupcakes, with a little left over
1 cup (= 2 sticks) unsalted butter, room temperature
3 1/2 cups powdered sugar
1 cup + 4 TBS champagne or prosecco (the same that you used in the cupcakes)
1. Pour 1 cup of champagne in a small saucepan and simmer over medium-high heat until the champagne is reduced to about 2 TBS. Pour into a small dish and let cool slightly.
2. In a large bowl or the bowl of a stand mixer, beat the butter and powdered sugar until fully combined and fluffy. Beat in the reduced champagne and 4 TBS (unreduced) champagne until combined. If you’d like the frosting to be a stiffer consistency, beat in a little more powdered sugar at a time. Store frosting, covered and in the fridge, until ready to use.
It’s been an exciting year here at Fleur-De-Licious…I mean, it was the first year, so that’s exciting in itself. I’m so glad I now share this blog with my bffae Kate! Thanks for reading all year, happy baking, and a very happy New Year to everyone!