Friday, December 30, 2011

Sparkling Champagne Cupcakes

Sparkling Champagne Cupcakes

Posted by: Maggie

Happy New Year's Eve-Eve everyone! 

I've been wanting to make these cupcakes since seeing them on Heather's blog last December. I loooove champagne, and I love an opportunity to make a holiday themed cupcake even more.

If your New Year's resolution falls into the drink less booze/eat less junk category that so many resolutions do, I recommend making these pronto, while you still have the chance.

What you're looking at here is a vanilla cupcake spiked with champagne, a champagne flavored pastry creme center, and a champagne buttercream. Festive, right?


Here's what you'll need:

For the cupcakes:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup champagne (no need to use the good stuff here...my $4 bottle of Andre worked quite nicely)

Preheat the oven to 350 degrees, and line cupcake tins with 17 paper liners. Adjust oven rack to middle position.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, and beat well after each addition. Beat in vanilla. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. In a separate bowl, stir together sour cream and champagne.

With the mixer on low speed, add the flour mixture and the champagne mixture to the butter/egg mixture alternately, beginning and ending with the flour mixture.

Using level 1/4 cup measures, divide batter between prepared cupcake tins. Bake for 17-22 minutes, rotating cupcake tins halfway through baking time. Set aside to cool completely before filling and frosting.

For the pastry creme filling:

1/2 cup heavy cream, divided
1/2 cup champagne
2 tablespoons cornstarch
5 tablespoons granulated sugar
1 whole egg
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla

In a medium sized bowl, whisk together 1/4 cup of the heavy cream and the cornstarch. Set aside.

In a saucepan, combine the remaining 1/4 cup heavy cream, the champagne, and the sugar. Stir to combine, and bring to a boil over medium heat.

While waiting for the mixture to boil, beat the egg, and yolks into the heavy cream and cornstarch mixture.

When the champagne mixture is boiling, remove from the heat, and add 1/3 of it to the egg mixture, whisking constantly so the eggs don't cook. Return the champagne mixture to a boil, and add in the egg mixture in a slow stream, whisking constantly.

Continue to whisk until the mixture thickens, and remove from heat. Stir in butter and vanilla, and continue to stir until the butter has melted completely.

Allow the mixture to cool for 15 minutes before filling cupcakes. Using a paring knife, or one of these handy dandy cupcake corers (I got mine from Target) cut out the center of the cupcake, and fill with cooled pastry creme. I spooned mine into a large ziploc bag, and snipped off the end to make this easier.

You will have leftover pastry creme. I'm sure you can figure out what to do with it! Allow the filling to cool completely before frosting the cupcakes.

For the frosting:

1 cup plus 1 tablespoon champagne
2 sticks unsalted butter, softened
2 1/2 cups powdered sugar

Add 1 cup of champagne to a small saucepan. Simmer over medium-high heat, until it has reduced to 2 tablespoons (about 7-10 minutes, but keep an eye on it!) Transfer to a small bowl to cool completely.

In a large bowl, beat together butter and powdered sugar on medium speed until fluffy. Add in reduced champagne, and the remaining 1 tablespoon of champagne and beat until smooth.

Store cupcakes in the refrigerator, and bring to room temperature 15 minutes before serving.

Printer-friendly
Source: Sprinkle Bakes

11 comments:

  1. sooo pretty.I wish I liked champagne. Makes me crazy in the head!!!!

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  2. Whaaaaat.... I want I want I want! Heather is to Maggie as Maggie is to Nicola...

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  3. These look so pretty! A perfect way to ring in the New Year!

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  4. If only we lived closer and I could eat these without having to make them! They look amazing!

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  5. Oh my goodness! I want one soo bad! Happy New Year ladies!

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  6. What unique and festive cupcakes - they look incredible. Happy New Year!

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  7. oooh pretty! i've made these several times & loooove them! each time i try a different champagne to see which i like best. so far the barefoot moscato is the winner for me! happy 2012, girls! xo

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  8. I made minis of these cupcakes, but left the custard out. These were soooooo good!

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  9. I love your blog name and these cupcakes...lovely.

    Saw Heather make them and yours are so pretty!

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  10. They sound yummy! Already printed out the recipe and can't wait to try! i think they will go great with chocolate covered strawberries.

    leslie gagne

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