For New Years, I wanted to make something with champagne in it, since champagne is the first thing that comes to mind when I think of celebrating the New Year. I tossed around ideas for a cupcake with champagne frosting, or adding champagne to the cupcake itself, but in the end I decided to make champagne macarons (since making macarons has been a recent addiction of mine).
I made the macaron shells golden yellow, but plain (I've decided that I don't like to flavor my shells - after tasting the chocolate macarons that I made for Christmas, I realized that the extra flavor drowned out the taste of the almonds in the cookie, which I love).
For the filling, I added some champagne to my standard buttercream, but after whipping it together, I noticed that the it looked slightly foamy. Did the champagne curdle it? I almost threw it out and was about to start over, but decided to taste it first. The buttercream was light, airy, and had the slightest mildest champagne flavor to it. And the foamy-ness reminded me of champagne bubbles! So I went with it.
Hope you have a happy New Year!!!