Champagne Infused Super Bowl Cupcakes!

It’s that time ladies and gentlemen! The greatest Sunday Funday of the year and one that is close to my heart as the Patriots are in the Super Bowl… as we all know.  What to celebrate with?  How about Champagne infused cupcakes for Super Bowl Sunday!  There is still time… give it a try and Happy Superbowl Sunday! :)

Ingredients (From Allrecipes.com) – makes about 18

  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 1 cup champagne (Cook’s Brut)
  • 6 egg whites
  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. 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.
  3. In a 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. Pour into cupcake liners.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
Champagne Frosting (From Betty Crocker)
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup champagne (Cook’s)
  • 1 teaspoon vanilla
  • 4 drops red food coloring

and for the future hubby….. It’s an intense household right about now…. May the best team win!

Sunday Sips!

There is something so comforting and elegant about Cupcake Vineyards to me that I just can’t get enough of.  Is it the brand’s navy, white, and yellow colors that make it stand out so tastefully (no pun intended) on a dinner table and something I could totally see in Elle Decor?  Or is it simply its great taste and quality of the wine that makes for a predictable purchase when choosing between brands. How about all of the above!  A well received and well rounded brand visually and in taste makes it such a “go-to” wine.  And just when I think it couldn’t get any better, this Sunday I discovered that Cupcake also makes a lovely Prosecco to add to its repertoire.

A peach and apricot filled Prosecco that is enhanced with creamy citrus hints and finishes with a bursting bite to make this Prosecco enjoyable for really any occasion.  Enjoy as an apéritif with prosciutto and melon or even with homemade chocolate chip walnut pumpkin bread, which is what I am pairing with this as we speak (while enjoying football – hoping to cheers to a NE Patriots win)!  The spice of the pumpkin bread compliments the bubbles and citrus nicely!

And the cost?  $11 retail.  Seriously!

Happy Sunday and Cheers to Cupcake Prosecco!

Homemade Chocolate Chip and Walnut Pumpkin Bread Recipe (makes 2 large loaves)

4 Eggs
3 cups Sugar
1/2 tsp Baking Powder
2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Cloves
1 tsp Cinnamon
1 tsp Nutmeg
1 cup Olive Oil
2/3 cups water
3 1/2 cups Flour
1 can Pumpkin (2 cups)
1 cup Walnuts
1 cup Semi-Sweet Chocolate chips

Add ingredients in order, bake for 1hr 25 mins @ 325 degrees let cool and enjoy!

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