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 (113g) unsalted butter, room temperature and cubed
  • 3 large egg whites, room temperature
  • 0.5 cup (120ml) sparkling champagne or Prosecco
  • 1 tsp vanilla bean paste
  • 2 tbsp vegetable oil
  • 1 cup (225g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar, sifted
  • 0.75 cup champagne (reduced to 0.25 cup/60ml liquid)
  • 1 tsp heavy cream
  • 1 pinch fine sea salt
  • 4 oz (115g) white fondant or white chocolate melting wafers
  • 1 edible gold or black ink marker
  • 1 tbsp gold sparkling sugar or edible glitter

Instructions:

  1. Simmer 3/4 cup of champagne in a small saucepan over medium-low heat until it reduces to exactly 1/4 cup. Remove from heat and allow to cool completely before using in the frosting.
  2. Sift the flour, granulated sugar, baking powder, and salt into a stand mixer bowl. Add the 113g of cubed butter and mix on low speed until the mixture resembles damp sand (reverse creaming method).
  3. In a separate bowl, whisk together the egg whites, oil, vanilla bean paste, and 1/2 cup of room-temperature champagne. Gradually pour the liquid into the dry ingredients, mixing on medium speed until the batter is fluffy and pale.
  4. Divide the batter evenly into a 12-cup muffin tin lined with metallic liners. Bake at 350°F (175°C) for 18–20 minutes, or until the tops are springy to the touch. Cool completely on a wire rack.
  5. To make the buttercream, beat 225g of softened butter for 5 minutes until nearly white. Slowly add the powdered sugar, the cooled champagne reduction, and a pinch of salt. Whip on high for 3 minutes until voluminous. Add heavy cream if needed for consistency.
  6. Roll out the fondant and cut 12 small circles using a cookie cutter. Use the edible marker to draw clock hands and numbers. Pipe a tall swirl of frosting onto each cupcake, top with sparkling sugar, and place the fondant clock face on top.