BEST CHAMPAGNE FOR NEW YEARS RECIPES

Steps:

• Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty stand mixer until creamy; gradually add sugar, and beat until light and fluffy, about 3 to 4 minutes.
• Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with Champagne, beginning and ending with flour mixture, beating just until blended after each addition. Stir in vanilla.
• Beat egg whites with an electric mixer at medium-high speed until stiff peaks form. Fold one-third of egg whites into batter; fold remaining egg whites into batter. Pour batter evenly into 4 greased (with shortening) and floured 8-inch round cake pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 17 to 19 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.
• Reserve 1 cup of Champagne Buttercream, if desired, to pipe decorative stars. Spread Champagne Buttercream between layers, and on top and sides of cake. 
• Roll fondant (about 2 oz.) to 1/8-inch thickness. Use cookie cutters to cut out numbers. Place cut out numbers on a paper towel or piece of parchment paper. Spray numbers with edible gold color spray. Allow to dry completely, about 4 hours. Using a small paint brush, brush dried numbers with edible gold luster dust. Garnish with fondant numbers, and pipe top of cake, using a 2D star tip, with stars, if desired.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. In a large bowl, whisk to combine the cake mix, sparkling wine, eggs and oil. Line 24 muffin cups with paper liners. Fill each with 3-4 tablespoons of batter. Bake for 12-15 minutes. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour. For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Mix on low speed just until combined, then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy. Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered. Top with sprinkles and serve.