Sometimes a random Wednesday in January deserves a cupcake. OK, in full disclosure, these Kir Royal Mini Cupcakes were actually part of a New Year’s Eve Celebration to ring in 2017, but I’m just getting around to posting today. Besides, they would be just as yummy today. Nom Nom Nom.
Ingredients
for the cupcakes
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup sparkling wine
for the frosting
3 – 3 1/2 cups powdered sugar
1 cup unsalted butter, softened
1/4 teaspoon salt
4 tablespoons black currant jam
4 tablespoons creme de cassis (black currant liqueur)
Instructions
For the cupcakes: Preheat oven to 350F. Line cupcake pan with paper liners.
In a large bowl, beat sugar and butter together until light and fluffy. Add eggs, one at a time, mixing after adding each one. Mix in vanilla. In a medium bowl, combine flour with baking soda, baking powder, and salt. Set aside. In a small bowl, carefully mix sour cream and sparkling wine together. Alternate adding flour and sparkling wine mixtures to large bowl, beginning and ending with flour. Add a tablespoon or so of batter to each mini-cupcake liner (they should be about 3/4 full). Bake for 14-15 minutes, until a toothpick inserted in the middle comes out clean. Let cool completely.
For the frosting: beat butter, salt, jam and cassis. Add 3 cups powdered sugar and continue beating on medium for 2 minutes, until light. Add additional powdered sugar as needed. Pipe onto cooled cupcakes and garnish as desired.
