Roasted Garlic Hummus

January 4, 2011

I have a little secret.

And, it’s this:  I am not a big fan of hummus. There.  I said it.

There are only a few times when I actually crave it…and one of those is when I visit a particular Egyptian restaurant here in town that I swear has the best hummus I have ever had.  And I’m not a fan of the store-bought kind.  It’s a nice thought, though, when I am feeling particularly inspired and motivated while in the grocery store, buying things that are only good for me.  And, alone in its healthy glory, it will sit, untouched and forgotten, in the bottom drawer of the refrigerator (which may be a strategic location on my part) until I am going through a “fridge clean-out session”….and whooooppsss…there it is again, most likely (very) expired and a reminder of money that I have wasted.  Good intentions?  Always.  Great follow-through?  Not so much. Does anyone else out there do this, too?

So, during my recent time off for the holidays, I tackled this recipe with the full hope that I would find a hummus recipe that I actually liked.  I’ve made lots of other homemade kinds before, but nothing ever hit the spot. But, I saw this one and thought there could be potential.  I love garlic, and I especially love roasted garlic, and the thought of the aroma in the kitchen as the garlic roasted was enough to motivate me to whip out the food processor and (literally) give it a whirl.  I even made the pita bread that you see pictured above.  However, I have a disclaimer with that pita bread.  I was not a fan.  It made great chips as leftovers when I baked them, but for soft, chewy pita bread, it was not my favorite.  So I will not post that recipe and will remain on the hunt for one that I feel worthy of sharing with you. Why would a girl (or guy), in her (or her) right mind, choose to commit to a pita bread that doesn’t leave her feeling completely satisfied?  We deserve so much better, don’t we?  That’s right!

Roasted Garlic Hummus

Servings:  Makes approximately 2 cups

Ingredients

2 heads garlic
2 tablespoons extra-virgin olive oil , plus extra for drizzling
2 thinly sliced garlic cloves
3 tablespoons juice from 1 to 2 lemons****I added two full lemons, but it was a tad bit too citrusy for my own taste. I recommend taste-testing as you go.
1/4 cup water
6 tablespoons tahini , stirred well
1 (14-ounce) can chickpeas , drained and rinsed
1/2 teaspoon salt, plus more for garnish***I have recently discovered Maldon flaked sea salt.  It’s crazy awesome, and I am putting it on everything now.
Pinch cayenne***I was pretty generous because I like spicy stuff.
2 teaspoons chopped fresh parsley

Instructions

1. Preheat your oven to 350 degrees, and remove outer papery skins from garlic (I leave some skin on-the skins that encase each individualized clove stay); cut top quarters off heads and discard.  Don’t worry if you don’t clean a completely clean cross-section of the head.  You will take care of this later.

2. Wrap the garlic head in aluminum foil and roast in the oven until browned and very tender, about 1 hour.

3. Meanwhile, heat olive oil and the sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 5 minutes or so.  ***Watch them closely.  I found that my stove was probably way hotter than it should have been, and they browned very quickly.

4. Using a slotted spoon, transfer the garlic slices to paper towel-lined plate and set aside; reserve oil.

5. Once the roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup). **This can get messy.  I recommend having a seafood pick to help get the mushy garlic puree out.

6. Combine lemon juice and water in small bowl or measuring cup.

7. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.

8. Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.

9. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.

10. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

11. Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.

12. Drizzle with olive oil, sea salt, and serve.

Barely adapted from Cook’s Illustrated.

Filed in:Appetizers | Vegan
comment
January 4, 2011 - 12:21 pm

Cherine - A beautiful creamy hummus

January 4, 2011 - 1:02 pm

Frankie - Roasted garlic hummus is one of my favorites! In fact, that sounds like lunch! 🙂

January 4, 2011 - 4:45 pm

Crepes of Wrath - I can’t believe that I have yet to make my own hummus. You have certainly inspired me to make some, soon!

January 5, 2011 - 3:18 am

Aku - Mmmmm, yes please. I am definitely going to attempt this now that I am the proud owner of a food processor at last! I always find the ‘genuine’ hummus in north African/middle eastern restaurants so much better than store-bought so hoping this will be comparable 🙂

January 5, 2011 - 10:54 am

healthy mamma - Not a fan of hummus?! 😉 You prob like the hummus from the resteraunt because home made hummus is a million times better than the packaged stuff. I love making my own and have been for years now. I have experimented w adding roasted peppers, different olives and roasted eggplant. We all loooove to dip our veggies in it, especially those little sweet peppers and also spread it on a pita with lots of sprouts, cuk’s and tomatoes!
I hope your a fellow hummus enthusiast now that you’ve made your own wonderful hummus!

January 5, 2011 - 6:35 pm

Annie - Have you tried either of the pita recipes from my blog? I would recommend both, but the whole wheat are the easiest to work with and my favorite overall. So yummy, I’m addicted!

February 14, 2011 - 1:45 pm

Valentine’s Day celebrations | Fairycakemother - […] if all this lovey dovey stuff is too much for you, here’s a recipe for roasted garlic hummus, also by The Curvy […]

February 29, 2012 - 9:01 am

Roasted Garlic Hummus | livelovepasta - […] Source:  Curvy Carrot […]

Mediterranean Chopped Salad

January 2, 2011

Happy New Year!

I figured I would start off 2011 with a healthy post.  We’re all in the beginning of a new year, so let’s start off on the right foot, right?

This salad fits the bill.  It’s fresh, packed with vegetables and protein, and bursting with flavor.  This could serve as a great side dish or even as a main meal.  It was even better on the second day as leftovers because the flavors had time to meld together.  And, even though it takes a little time to prepare (i.e., chopping the veggies, but I love chopping veggies, so this was right up my alley….), it’s not too challenging or overwhelming.  Which I love.  Seriously, three steps total to make?  I’m a fan!

If you’re not a fan of feta, you could substitute some mozzarella.  If you want to add some other veggies, feel free. This salad is so versatile that you could make it any way that you like.

Without the feta, it’s vegan.  With it, it’s vegetarian.  Lots of fiber.  Lots of protein.  Lots of vitamins.  My goal this year is to include more recipes like this one on the blog (but, of course, everything in moderation….I still will have overwhelming cravings for chocolate, butter, and cheese…let’s be honest….). Here’s to 2011….new year, new attitude, and new opportunities.

Mediterranean Chopped Salad

Servings: 4 to 6

Ingredients

1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes , quartered (about 1 1/2 cups)
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup chopped pitted kalamata olives
1/2 small minced red onion (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese , crumbled (about 1 cup)
Ground black pepper

Instructions

  1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
  2. Whisk oil, vinegar, and garlic together in large bowl.  Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
  3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.
And, congratulations to Trish-the winner of the A World of Cake Giveaway!
Her  response: “I LOVE molten chocolate lava cake!”
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Filed in:Entrees | Salads | Side Dishes | Vegetables
comment
January 2, 2011 - 7:51 am

Cherine - That’s a refreshing tasty salad!!

January 2, 2011 - 8:16 am

Lauren at KeepItSweet - i love feta so i’d definitely enjoy this salad as is! great way to start of the year healthy:-)

January 2, 2011 - 9:50 am

notyet100 - healthy one,..;-)

January 2, 2011 - 10:56 am

Jara - This looks like a fantastic salad. I’m not a big fan of olives so I’d probably leave that one out but everything else sounds like such a great combination. thanks for sharing!

January 2, 2011 - 11:16 am

georgia - this is a great salad! Nice to start the new year off with wonderful Salads! Great recipe Shay!

January 2, 2011 - 5:05 pm

Sara - Looks delicious! 🙂

January 4, 2011 - 7:45 pm

Molly - This looks wonderful!

August 24, 2011 - 1:28 pm

Lauren - This is long overdue (I’m a food blog newbie!), but I wanted to let you know that this salad is really, really tasty. I’ve made it a couple of times now, and just love it. It’s really refreshing. Thank you for sharing it!

January 21, 2013 - 11:28 am

DonnaKay - I made this yesterday, and it’s excellent. It would be really easy to make at the last minute with substitutions if you don’t have everything (cannellini beans for chick peas, black or stuffed olives for kalamatas, add avocados; very versatile). Definitely a keeper!

December 29, 2014 - 10:43 pm

Mediterranean Chopped Salad | A Nerd Cooks - […] Adapted ever-so-slightly from The Curvy Carrot. […]

Champagne Cupcakes with Champagne Buttercream

December 31, 2010

Happy New Year’s Eve to everyone!  I hope everyone spends the evening celebrating the end of another year safely.  I can feel it….2011 is going to be a big year!

The theme for my year, personally, has been that I have given life my best.  I accomplished several things during 2010…both professionally and personally.  In January 2010, I accepted a fellowship position in my dream specialty and will be moving in six months to the East Coast to begin the final phase in my (seemingly never-ending) training.  I took on extra responsibilities at work, presented at a national conference (which I had always wanted to do), and have made some life-long friends and mentors along the way.  Personally, in June of 2010, Annie persuaded me to attend the Food and Light Photography Workshop in Boulder-a trip which changed my life, in a way.  I picked up a camera, figured out how to turn it on, sat among people who are way more talented and creative than I ever hope to be, and decided right then and there in Boulder that I would start a little food blog of my own in July.  Balancing my professional and personal life (the blog, especially) has been a wonderful challenge and uplifting experience.  Has anyone seen Eat, Pray, Love?  Well, this is my “Eat” phase of the journey.  🙂  But, in all seriousness, I can take one retrospective look at the year 2010, and I can say that, “Yes, I have given my best.”

Thank you to everyone who has been so supportive: co-workers, friends, family, “internet” friends, and mentors.  It means the world to me.

To celebrate the end of a year and the beginning of a new one, I decided to make these cupcakes, which I had bookmarked last year…knowing that they would be fantastic for a New Year’s Eve celebration.  The cake part is light and sweet with subtle hints of champagne (I went for a sweet rosé type), but the buttercream?  This buttercream is close to the best frosting that I have ever had in my life.  I’m not kidding.  I’m picky when it comes to buttercream.  This would make the most amazing frosting for a wedding cake or cupcakes.  It’s thick and creamy, sweet with a little hint of champagne, but still light and airy.  It dances on your tongue.  (ok, that was cheesy, but you get my point.)  It’s incredible.  I followed Ali’s advice and actually doubled the frosting recipe, and I saved the extra for another fun treat that I served (post soon to follow) on Christmas Eve.  This frosting is way too good to let go to waste.  So it’s up to you if you want to double the recipe or not.

And, now, for the spun sugar embellishments.  I have to apologize for my lack of assembly photos.  I know that they would be extremely helpful, but you have to understand:  I’m alone in the kitchen, with 250 degree hot caramel, swinging it around, a heavy DSLR camera, bad lighting, and really weak wrists.  I couldn’t get a great shot of my technique.  Plus, the thought of hot caramel landing on my camera or hands scared me quite a bit. Now, I have since scored myself a nice tripod (and a macro lens is on the way, thank you to my Amazon gift certificate giver….), so better step-by-step photos are on their way.  Yes, the spun sugar took a little time to throw together, but it ended up being incredibly fun and got many “oohs” and “ahhs” when I recently served them up to some guests.

Champagne Cupcakes with Champagne Buttercream

Servings: About 20-22 cupcakes

Ingredients


For the cupcakes

2 and 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup unsalted butter, at room temperature

1 and 1/2 cups white sugar

3/4 cup champagne**I used a light pink rosé.

6 egg whites

For the buttercream frosting

3 and 1/4 cups powdered sugar

1 cup unsalted butter, at room temperature

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature

For the spun sugar

2 cups sugar

1/4 cup light corn syrup

1/4 cup water

Instructions


1. For the cupcakes: Preheat oven to 350 degrees.

2. Line cupcake pans with paper liners.

3. In a large bowl, cream together butter and sugar until very light and fluffy.

4. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

5. In another large clean bowl, beat egg whites until stiff peaks form.

6. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.

7. Fill the cupcake liners about 2/3 full.

8. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.

9. For the frosting: With an electric mixer, beat together sugar and butter.

10. Mix on low until well blended, and then on medium for another two minutes.

11. Add vanilla and champagne, beating on medium for another minute.

12.  Pipe onto cooled cupcakes.  (Again, I used my favorite, 1M Wilton pastry tip.)

13. For the spun sugar: Secure a long-handled wooden spoon under a heavy cutting board on the edge of the counter, with the handle facing out and extending over the edge.

14. Place newspapers on the floor, directly under the cutting board.  (Believe me, you will need them as this can get messy….)

15. Prepare an ice-water bath.

16. Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until the sugar has dissolved.

17. Stop stirring.

18.  Clip a candy thermometer to the side of the pan.

19. Cook until the mixture turns pale amber and registers 300 degrees (hard-crack stage) on the candy thermometer.

20.  Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250 degrees.  ***Be careful.  The pan is hot and will steam very strongly when you cool it so rapidly.

21.  Dip the tines of a fork into the caramel.

22.  Holding the fork about 2 feet above the spoon handle, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles. **You will most likely lose a lot to the floor below; hence, the newspapers.

23.  Let stand until ready to use, then gently gather some of the strands and shaped as desired.  **I wanted mine to look like fireworks, so I broke them into shorter fragments.

24.  Garnish the cupcakes with the spun sugar.

Cupcakes and Buttercream Frosting from Gimmesomeoven (originally from allrecipes.com) and Spun Sugar from Martha Stewart’s Cupcakes.

Filed in:Candy | Desserts | Holidays
comment
December 31, 2010 - 7:25 am

Annie - I am so proud of you, your blog, and all you have accomplished this year. I am also SO glad we went on that trip together. It was transforming for me too and I had a wonderful time.

And don’t worry about being cheesy. At least you didn’t say they were “overflowing with New Year’s cheer” 🙂

December 31, 2010 - 7:53 am

Tiffany @ Conor & Bella - Champagne cupcakes are for sure on my list to try next year! Yours look great. Happy New Year!

December 31, 2010 - 8:53 am

Lauren at KeepItSweet - You are right, these are fantastic NYE cupcakes! Sounds like 2010 was a really great year for you:-) Happy New Year!

December 31, 2010 - 10:26 am

Eat Good 4 Life - I love these, but then again I love everything you make, I need a taste 🙂
Well I guess I will have to make these wouldn’t I?
Happy new year from NYC and can’t wait for your next posts

December 31, 2010 - 10:28 am

Stephanie - Oh darn! I wish I had seen this recipe before I made all the treats for this evening as it would be perfect! But I can always make them for something else!! Its a yummy sounding cupcake and your sugarwork is just lovely. p.s. sounds like you’ve had a busy and rewarding year!!

December 31, 2010 - 12:26 pm

Claire - Wow, these look great! I’ve been eyeing the spun sugar in Martha’s cookbook for a while. Congratulations on all of your 2010 accomplishments, and best wishes for the new year!! I find myself very much relating to the “Eat, Pray, Love” metaphor you mentioned. This past year has been “Eat,” and I’ve been moving into the “Pray” part with yoga. Do you have info on the Food and Light Workshop in Boulder? Sounds really neat. I live in Denver, so Boulder is not too far away. A friend of mine is big into food photography, and I do the cooking! 😉 Cheers!

December 31, 2010 - 3:57 pm

Patty - Congrats on everything Shanon – you’re so very talented! Thank you for sharing your wonderful creations with us all. Happy New Year!

January 1, 2011 - 10:28 am

Joanne - These look fantastic! Did the champagne flavor come through much in the batter?

January 1, 2011 - 11:00 am

Aku - Hey Shanon, happy new year to you and congrats on 2010 being such a fabulous year of achievement and progress for you–I hope 2011 continues in the same vein! Looking forward to more beautiful posts and wonderful recipes

January 1, 2011 - 11:38 am

srlacy - Hi Joanne-

There was definitely a subtle hint of champagne in the batter. If I didn’t already know that there was champagne in it, I may not have tasted it. I bet you could make it stronger by picking a different type of champagne.

January 1, 2011 - 2:55 pm

Kate @ Diethood.com - First time reader and, Oh my my, you know your food. 🙂 These champagne cupcakes – yum! And that spun sugar looks fantastic.

January 2, 2011 - 6:37 pm

Myri - Thanks for the recipe! Just made them and they turned out beautiful!! And most important super tasty!!!

Thanks!

January 3, 2011 - 1:37 pm

Emily - I can’t wait to try the spun sugar technique! These look simply stunning!

January 10, 2011 - 11:18 pm

French Toast Cupcakes | Have Stand, Will Mix - […] Adapted from The Curvy Carrot […]

February 11, 2011 - 3:44 pm

Georgia @ The Comfort of Cooking - Hi Shanon, I just wanted to let you know that I featured these stunning little cupcakes of yours in my Valentine’s Day Favorites post today… Here’s the link: http://www.thecomfortofcooking.com/2011/02/my-favorite-valentines-day-recipes.html. Thanks for sharing them. Have a great weekend!

February 14, 2011 - 1:44 pm

Valentine’s Day celebrations | Fairycakemother - […] champagne? Make Champagne Cupcakes with Champagne Buttercream from The Curvy […]

February 14, 2011 - 7:53 pm

Pudding Pie Lane - What a lovely recipe – perfect way to start the new year! 🙂

March 15, 2011 - 3:07 pm

Elle - I was married on New Year’s Eve and this would be perfect for my next anniversary! Thanks!

April 1, 2011 - 9:33 am

Final Friday Five – Part III | The Sunday Flog - […] These cupcakes! I have been commissioned to make the cupcakes for my BFFs bridal shower, and I think these ones take the…uhh…cake. Champagne Buttercream and spun sugar!? I have another idea for toppers, but I don’t want Caitlin to see my final thoughts until the big day, so you’ll have to wait […]

April 3, 2011 - 2:21 pm

Jeanee - Beautiful!

I featured it on my blog:

http://blog.shopdirtylaundry.com/posts/2011/4/1/13-the-dirty.html

June 21, 2011 - 10:59 pm

Tomorrow Never Dies with Champagne Cupcakes : - […] a decadent discovery of this gorgeous cup cake!  I found this post on FoodBuzz.com by The Curvy Carrot.com.  […]

December 2, 2011 - 12:01 pm

Champagne Cupcakes & Campagne Buttercream Frosting Recipe – Best Friends For Frosting - […] the corner!  I’m going to save you some time, and just tell you to put the ingredients for these fabulous gems from The Curvy Carrot on your shopping list.  The cake is “light and sweet […]

December 31, 2011 - 1:12 pm

Happy New Year, Cupcake! « frillyfabulous - […] *Recipe adapted from Curvy Carrot -2 and 3/4 cups all-purpose flour -3 teaspoons baking powder -1 teaspoon salt -2/3 cup unsalted […]

December 31, 2011 - 1:32 pm

Nicole - These cupcakes look delicious! I found them through Pinterest. I will be making these for tonight! 🙂

December 31, 2011 - 5:59 pm

Alison @ Ingredients, Inc. - love these!!

January 1, 2012 - 5:41 am

Happy New Year! Champagne Cupcakes with Chambord Champagne Buttercream « Lolly's Sweet & Savory Treats - […] champagne buttercream icing. I first heard of champagne cupcakes last year when I saw them on The Curvy Carrot. There were so pretty. I knew these beauties were something I wanted to try to recreate, so I filed […]

January 2, 2012 - 3:34 am

First thing I made for New Years. | yup, i can make that - […] I decided to bake cupcakes to ring in the New Year. Champagne cupcakes seemed fitting. I forget how long it takes to make cupcakes from scratch, and icing, and spun sugar. I have never made spun sugar before but I was excited. I ended up burning it a little because I didn’t have a candy thermometer. I was still able to spin in and make it a beautiful cupcake topper. The recipe I used was from the curvycarrot.com. The link is http://www.thecurvycarrot.com/2010/12/31/champagne-cupcakes-with-champagne-buttercream/ […]

January 15, 2012 - 1:54 am

Birthday Bliss : Elleby Design - […] Pastel cake with gold edible glitter stars via The Cilantropist Embroidery with sprinkles via Clockwork Lemon Sixlets Cake with Sparklers via Sprinkle Bakes Champagne cupcake with Champagne buttercream via The Curvy Carrot […]

February 15, 2012 - 5:50 pm

Champagne Cupcakes! | Bride Ideas - […] Get the recipe here from The Curvy Carrot. We’d love to have these at a bridal shower, engagement party, wedding or on our desks right now!! […]

February 17, 2012 - 10:01 am

Design by Dessert: Fashion Week, Fall 2012 Collections | Chocolate vs. Sex - […] Gold cake 2. Macaroons with Sparklers 3. Champagne Cupcake 4. Rock Candy Cake 5. Donut Holes with Sugar Crystals 6. J. Mendel 7. Oscar de la Renta 8. […]

April 9, 2012 - 3:36 pm

Julie - Thanks for the recipe! I adapted it to my liking (almost the same as yours), and I too blogged about it (http://darlingjems.blogspot.com/2012/04/champagne-cupcakes.html). Thanks for the inspiration!

May 6, 2012 - 3:17 pm

Project52: Weeks 5-15 « Renzanity - […] bonus!  My friend Karissa from Atlanta came for the weekend festivities and she helped me make the most incredible champagne cupcakes, and that would be the fourth picture in the […]

June 26, 2012 - 7:11 am

Aurelia - Extremely beautiful cupcakes!

July 10, 2012 - 8:53 am

2012: week twenty-seven « her life with books - […] I made two kinds of delicious cupcakes – Brown sugar poundcake with brown butter glaze and Champagne. We got caught on the roof during a flash rainstorm, during the fireworks show – a soggy, fun […]

September 24, 2012 - 7:23 pm

Lu - Hey Shanon,
i was looking or a great recipe with a beautiful presentastion for my grand girl’s Sweet Sixteen Dinner. There are going to be beautiful in miniature on a beautiful tiered dessert stand. It will take their breaths away. Thank you for sharing your talents. BTW- got anything that is equal to a French Maccaroon? I was looking for something I could make and tint in pastel colors. Got any ideas? I will share my pictures of the dessert table with you. Blessings.

December 17, 2012 - 11:39 am

14 Days Of Celebrating – Glitz & Glamour Cocktail Party | Pin It - […] out the sugar straws on these Champagne Cupcakes from the Curvey […]

December 19, 2012 - 6:57 pm

Una sugerencia para fin de año: Cupcakes de champagne | Comunidad Petit Plaisir - […] thecurvycarrot.com via Jan on Pinterest Entrada publicada en la categoría Noticias. Puedes guardar el enlace […]

December 26, 2012 - 8:18 am

New Year’s Eve Ideas - […] New Year’s Eve Table / 2. For Auld Lang Syne Banner / 3. Champagne Cupcakes / 4. Mirror and Lights Garland / 5. Le Macaron de 2012 / 6. French 75 Cocktail […]

December 31, 2012 - 10:25 am

Happy New Year!!!! | Maddie G Designs - […] via […]

December 31, 2012 - 10:25 am

Happy New Year!!!! | Maddie G Designs - […] via […]

January 17, 2013 - 10:31 am

Bridal Shower Inspiration Boards | The Ultimate Bridesmaid Guide - […] from: Cupcakes, citrus cocktail, flowers, shower sign, balloons, pom-pom […]

February 11, 2013 - 3:44 pm

Eva @ Eva Bakes - Thank you for sharing this fantastic recipe. I had half a bottle of champagne left over from New Year’s and made your cupcakes. My husband officially declared these as his favorite cupcakes ever (I author a baking blog, so I bake cupcakes a lot). I’ve linked back to you here: http://evabakes.blogspot.com/2013/01/champagne-cupcakes-with-lemon-champagne.html

May 21, 2013 - 4:40 pm

febina - love the sugarspun

August 7, 2013 - 12:38 pm

cupcakes and wine. | kate mccoy - […] along with some delicious cupcake recipes. Some of my favorite cupcake recipes I have found are champagne cupcakes with champagne buttercream, raspberry swirl cupcakes, and toffee crunch… Just to name a few! Next step… to find […]

September 2, 2013 - 8:01 am

8 Fabulous Wedding Cupcake Ideas » Inspiring Pretty - […] by Shannon at The Curvy Carrot […]

November 1, 2013 - 7:05 am

Sparkling New Years Party - […] credits: cupcakes from The Curvy Carrot · fortune cookies from Cake Appreciation Society · cakepops from Celebrate Mag · drinks from […]

December 26, 2013 - 7:09 am

recipe reciprocity | Fortune Goodies - […] Champagne cupcakes with champagne buttercream from The Curvy Carrot. Enough said.  2. One of my resolutions for 2014 is to not […]

December 31, 2013 - 4:02 am

Birch + Bird Vintage Home Interiors » Blog Archive » Out with the Old: Happy New Year! - […] The Curvy Carrot […]

May 15, 2014 - 1:30 am

Champagne Cupcakes! | PrestonBailey.com - […] Get the recipe here from The Curvy Carrot. We’d love to have these at a bridal shower, engagement party, wedding or on our desks right now!! […]

June 2, 2014 - 10:46 am

Cosmic Cupcakes | Seduction Meals - […] LEO – Champagne Cupcakes with Champagne Buttercream the Curry Carrot  (RIGHT) […]

July 16, 2014 - 10:36 am

Campfire Cupcakes and S’more Treats | Garden Seeds and Honey Bees - […] Also see The Curvy Carrot […]

July 17, 2014 - 6:24 pm

Raspberry Champagne Cupcakes with Champagne Buttercream Frosting » The Curvy Carrot - […] Chicago-style popcorn- recipe coming your way soon).  Going back into my archives, I adapted this old version of a traditional champagne cupcake with champagne buttercream frosting to include some fresh raspberries and some Chambord.  I loved the results.  Perfect for a bridal […]

December 2, 2014 - 10:21 pm

POPBITES for Today | Popbee - a fashion, beauty blog in Hong Kong. - […] 5. 聖誕甜姐兒：香檳奶油蛋糕食譜[the curvy Carrot] […]

December 30, 2014 - 3:23 am

New Year's Party Ideas - Rioma - […] Champagne Cupcakes | Thecurvycarrot As said before, champagne and New Year’s go together hand in hand, so these Champagne Cupcakes are a great idea! […]

January 1, 2015 - 1:40 pm

New Year’s Champagne Cupcakes | Cupcake Lust Blog - […] via the curvy carrot […]

January 14, 2015 - 11:52 am

How to Host a Winning Awards Show Party - Renée ReardinRenée Reardin - […] 11. The Cupcakes The perfect treat option? Champagne cupcakes, of course. Image Credit: The Curvy Carrot […]

January 29, 2015 - 9:43 am

geraldine miles - could you please tell me the name of the champagne that you used? just in case I cant find the one that you used in cooking could you name a couple more good cooking champagnes