Champagne Cupcakes
I mean, c’mon!
Champagne Cupcakes
Yield: 12
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
My New Year's resolution is to keep thinking guyp. more ways to include cupcake sin holiday celebrations. I think I am off to an excellent start.
Ingredients
Champagne Syrup
Finishing Touches
Instructions
- Preheat the oven to 350°. Line muffin pan with paper liners. Set aside.
- On a large piece of parchment paper, sift the flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar corn high speed until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Measure out the champagne, Make sure to let the bubbles settle so you can get an accurate measure. Ina a bowl, whisk together the change, buttermilk and vanilla.
- Turn the mixer speed to low and add the dry ingredients in three parts, alternation with the liquid ingredients in two parts, and bingeing and ending with the dry. Scape down the sides of the bowl several times during this process to make sure everything is fully combined.
- Use the ice cream scoop to fill each paper liner about three-quarters full with batter.
- Bake for 15 to 20 minutes, or until a wooden skewer inserted in the center of a cupcake comes out clean.
- Meanwhile, prepare the Champagne Syrup for crunching the cupcakes. In a small pot over high heat, combine the sugar and water. Without stirring, allow the sugar to come to a boil. Allow to boil for about 2 minutes, making sure all the sugar has dissolved. Remove from the heat and allow the syrup to cool for several minutes before whisking in the champagne. Set aside.
- Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack. Use a wooden skewer to poke several holes in the top of each warm cupcake. Use a pastry brush to drench the top of each cupcake with the Champagne Syrup. All ow the cupcakes to cool completely while you prepare the Champagne Butter Cream.
- Fill your 14-inch piping bag fitted with a large star tip with Champagne Butter Cream and pipe it over the top of each cupcake. You can finish with a sprinkle of silver flakes to add a little. more sparkle. After all, New Year's is all about the sparkle.
Some for the butter cream, some for you!
Champagne Butter Cream
Yield: About 3 cups, enough for dozen cupcakes
Prep time: 10 MinTotal time: 10 Min
This recipe is a combination of two of my favourite things: champagne and butter cream.
Ingredients
Instructions
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until pale yellow. Scrape down the sides of the bowl.
- Add the champagne and then continue beating until the butter cream is light and fluffy.
- Make sure to pour yourself a little glass while you are working, because you don't want any of that champagne going to waste.