Ingredients:

  • 1.5 cups (355ml) Brut Champagne or Sparkling Wine
  • 1 tsp (5ml) Vanilla Bean Paste
  • 1.5 cups (190g) All-Purpose Flour
  • 1 cup (200g) Granulated Sugar
  • 1.5 tsp (7g) Baking Powder
  • 0.5 tsp (3g) Salt
  • 0.5 cup (113g) Unsalted Butter, room temperature and cubed
  • 2 large Egg Whites, room temperature
  • 0.25 cup (60ml) Sour Cream
  • 1 cup (226g) Unsalted Butter, softened
  • 3 cups (360g) Powdered Sugar, sifted
  • 2 tbsp (30ml) Champagne Reduction
  • Gold Sprinkles
  • Black Edible Ink Pen
  • 12 White Fondant Circles (2-inch diameter)

Instructions:

  1. Simmer the champagne and vanilla bean paste in a small saucepan over medium heat until the liquid reduces to approximately 1/2 cup (118ml). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with festive liners.
  3. In a stand mixer, whisk together the flour, granulated sugar, baking powder, and salt. Beat in the 1/2 cup of cubed butter until the mixture resembles wet sand.
  4. Gradually add the egg whites, sour cream, and 1/4 cup of the cooled champagne reduction. Mix until the batter is smooth and well combined.
  5. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool entirely.
  6. To make the frosting, whip the 1 cup of softened butter, powdered sugar, and 2 tbsp of champagne reduction until light and fluffy. Pipe a high swirl onto each cooled cupcake.
  7. Using the edible ink pen, draw clock hands pointing to midnight on the fondant circles. Place one 'clock' onto each cupcake and finish by decorating the edges with gold sprinkles.