Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 0.5 cup (115g) Unsalted butter, softened
  • 1 Large egg, room temperature
  • 1 Large egg white, room temperature
  • 0.5 cup (120ml) Dry Champagne or Prosecco
  • 1 tsp Vanilla bean paste
  • 1 cup (225g) Unsalted European-style butter, softened
  • 3 cups (375g) Confectioners' sugar, sifted
  • 2 tbsp Champagne reduction (from 0.5 cup simmered champagne)
  • 1 tsp Heavy cream
  • 0.125 tsp Fine sea salt
  • 30g Dark chocolate melting wafers
  • 1 tsp Edible gold luster dust
  • 1 tbsp Gold star sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with gold or silver liners. In a small saucepan, simmer 0.5 cup of champagne until reduced to 2 tablespoons; set aside to cool.
  2. In a stand mixer with a paddle attachment, cream 115g butter and granulated sugar for 3-5 minutes until pale and fluffy. Add the egg and egg white one at a time, mixing well after each addition.
  3. Alternately add the flour (mixed with baking powder and salt) and the 120ml of room-temperature champagne to the butter mixture, beginning and ending with the flour. Fold in vanilla bean paste.
  4. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes until the centers spring back when touched. Cool completely on a wire rack.
  5. Prepare the buttercream by beating 225g European butter with confectioners' sugar, the cooled champagne reduction, sea salt, and heavy cream until a stiff, crusting consistency is reached.
  6. Pipe a smooth mound of frosting on each cupcake. Use melted dark chocolate in a fine-tip piping bag to draw clock numbers and hands set to midnight. Finish with gold luster dust and star sprinkles.