Archive | 10:25 am

Day 150 – Sparkling Cupcakes

28 Dec

Ok, so these Sparkling Cupcakes (recipe below from The Daily Meal) might be a little early.  But, c’mon.  Let’s face it.  Is it ever too early for champagne?  I didn’t think so!

Besides, today is my parents 40th wedding anniversary.  And that deserves a toast-in-cupcake-form for sure (or just a toast, but you get what I mean)!  Happy Anniversary, Mom & Dad!!!!!!!!!

Cupcake     Mini-Cupcake

The cupcakes are dense with an oily (but not wet) texture.  They taste like a simple, sweet vanilla cupcake.


The glaze is nice. Thick enough to dollop on, but not so thin that it melts all over and makes a mess.  It’s got a very sweet champagne flavor. It takes on a very strong flavor of whatever sparkling wine you choose though, so choose carefully.

Sparkling-Cupcake     Mini-Sparkling-Cupcake-side

Together this is like a nice, small toast at midnight on New Years Eve. It’s not overly exciting. But a sweet, little morsel.

Sparkling-Cupcake-top     Mini-Sparkling-Cupcake

Notes: You can decorate these with anything you’d like to, that’s the joy of a glaze. I had a variety of sprinkles left from the holidays that I used. The recipe calls for minis, so that is what they are judged on. But, I will say, the minis and the full-sized are almost identical in taste and texture.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 17.5


Sparkling Cupcakes (recipe from The Daily Meal)


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 2/3 cup sugar
  • 3/4 cup unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk


  • 1 1/2 cups confectioners’ sugar
  • 2-3 tablespoons prosecco or champagne
  • Sanding sugar or tiny pastel candies, for decorating

For directions visit The Daily Meal.

*Tomorrow: Chocolate Bourbon Pecan Pie Cupcakes*

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