When it came to a recipe to share, I really struggled with something new. Whenever I’m feeling less than inspired, I like to check out the National Calendar to see what the day has in store. It’s Moldy Cheese Day – doesn’t sound appetizing. And then there’s Pizza and Beer Day. Except I’m not a big pizza fan nor do I drink beer. So what else . . .
Today is Pro-Life Cupcake Day. Yeah, there is such a thing. It’s meant to bring awareness to the whole Pro-Life movement. As a Catholic, it goes without saying that I am pro-life. However; I find it rather strange that there is a day set aside to bake cupcakes and hand them out to people while talking about the evils of abortion. Are you suppose to go door to door with your cupcakes? Should you set up a cupcake stand on the corner like a Lemonade Stand? Bring them to work?
When I was researching the story behind this day, I came across a comic strip that, in my opinion, summed up the bizarre connection of cupcakes and Pro-Life movement.
Every moment of every day day should be pro-life in the broadest sense. I mean, who out there is anti-life? Life, with all it’s pitfalls and shortcomings and disagreements, should be embraced without judgement. I don’t know about you, but I am far from perfect. So who am I to judge or dictate to others.
I’d much rather celebrate with love and compassion and put aside all those things that make us different. Strip away those differences, and you’d be amazed at how alike all human being are deep down inside. Besides, if you really want to sway people, the best way to do that is through mutual respect and understanding. Cupcakes are nice, too. Who doesn’t like a good cupcake?
Champagne Cupcakes with Champagne Frosting
1/4 Cup Vegetable Oil
1/4 Cup Melted butter
1 Box French Vanilla White Cake
1 Cup Champagne
Heat oven to 350 degrees and line two cupcake pans with cupcake liners.
In a large bowl, whip eggs with oil. Melt butter, add to egg mixture is a slow stream with beaters running. Add cake mix, and champagne. Beat for 30 seconds on low, then 2 minutes on medium speed. Bake cupcakes according to directions on the cake box, depending upon size of the cupcakes. Let cupcakes cool completely.
1 cup Butter, softened
4 cups Powdered Sugar, sifted
1/2 teaspoon Vanilla Extract
1/2 teaspoon Kosher Salt
1/4 cup Champagne
Gold sanding sugar, for garnish
In a large bowl, combine butter, 2 cups of sifted powdered sugar, vanilla, salt, and ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups sifted powdered sugar 1/2 cup at a time and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.
Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve and enjoy.