These cupcakes are a variation of my favorite white cake. I added brown sugar and sparkling cider into the base recipe, and then topped the cupcakes with festive gold sprinkles.
Other than Champagne, Sparkling Cider is the go-to drink for New Years Eve. Why not utilize this celebratory beverage and incorporate it into delicious cupcakes? Sounds good to me!
PS – I still have 1 more recipe to show in 2011. It’s another cupcake recipe because, what can I say, I love cupcakes!
Makes: About 24 Cupcakes
Sparkling Cider & Brown Sugar Cupcakes
2 tsp. Baking Powder
1 tsp. Salt
1 cup (2 sticks) Unsalted Butter, at Room Temperature
1½ cups Brown Sugar
1½ tablespoon Pure Vanilla Extract
1 cup Sparkling Cider
1 ½ cups (3 sticks) Unsalted Butter, at Room Temperatur
3 cups Confectioners Sugar
1 tsp. Pure Vanilla Extract
Divide the batter among the prepared baking cups. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Remove the cupcakes from the oven and allow them to cool in the pan for a couple minutes. Transfer the cupcakes to a cooling rack to cool completely.
Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes.
To frost the cupcakes, place the frosting in a piping bag fitted with a large round tip. Pipe a round “blob” on the top of the cupcakes.