I’m counting down the days until FRAMED AND FROSTED releases! It’s available now for preorder on Amazon and will also be available on Kindle Unlimited. Print will be available on the release date. Don’t miss out on the special preorder sale price of $0.99!
Preorder link: https://amzn.to/3v6b7ud
I’m giving away a copy of the winner’s choice of either Sprinkles of Suspicion or Cake Popped Off. Print giveaway is limited to U.S. residents, all others will be awarded ebooks. Contest ends Sunday, June 13, 2021 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
Be sure to check out the blog tour and other virtual appearance dates at the bottom of the page and come visit for fun & giveaways!
One of the recipes included in Framed and Frosted is Champagne Cupcakes. Starting with a boxed mix (which makes this a quick dessert to mix up) the champagne gives it a light, airy texture. A simply, creamy buttercream frosting makes for the perfect backdrop for any type of decoration or celebration.
Makes 20 - 22 cupcakes
With the ease of using cake mix as the base and adding low-fat ingredients to the batter, these cupcakes still provide an elegant and tasty treat for any special occasion without overdoing the calories.
- 1 box white cake mix
- 1-1/4 cup champagne or prosecco
- 6 ounces 2% plain Greek yogurt (or substitute sour cream for richer cupcakes)
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, room temperature
- 4 - 5 tablespoons champagne or prosecco
- 1 teaspoon vanilla
- 4 cups confectioners' sugar
- Colorful sprinkles to match holiday or event
- Edible gold or silver stars
- Edible sugar pearls
- Fresh strawberries
- Substitute pink champagne for regular champagne
- 6 - 8 drops pink gel food coloring
Preheat oven to 350 degrees (F). Line a cupcake tin with paper liners. Set aside.
Add the cake mix, champagne, Greek yogurt, egg whites, and vanilla extract to a mixing bowl. Beat on low speed for 30 seconds, then increase to medium speed and beat for 1-1/2 minutes.
Fill the prepared cupcake liners 2/3 full.
Bake for 15 - 18 minutes or until a wooden skewer inserted into the center comes out mostly clean.
Allow the cupcakes to cool for 5 minutes in the cupcake tin, then remove and cool completely on a wire rack.
Beat the butter until smooth and creamy, about 3 minutes.
Mix in 2 cups of the confectioners' sugar then add in 4 tablespoons champagne and vanilla. Add the remaining confectioners' sugar and beat until light and creamy, about 4 minutes. If the frosting is too stiff, add additional champagne, 1 teaspoon at a time, until desired consistency is reached.
With a large star tip, pipe swirls of buttercream over the completely cooled cupcakes. Garnish with sprinkles, edible stars or sugar pearls, or fresh strawberries.
Substitute pink champagne in place of the regular champagne where called for.
Start with 6 drops of pink gel food coloring and add to the cupcake batter at the same time as the champagne. Mix for 1 minute. Add additional food coloring until desired shade is obtained, and mix for 1 additional minute. Do not overbeat the batter.
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Check out Mysteryrat’s Maze Podcast featuring the first chapter of Sprinkles of Suspicion!
On June 17, 2021, please join me as I “takeover” Cozy Mystery Launch Party Facebook page!
Click here to visit the event page: Kim Davis Author Takeover
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