Champagne Cupcakes

Standard

Alcohol is so cheap in the U.S that it really makes sense to use it as a substitute for water. Given that we had such a dry winter in California, it’s the most responsible thing to do.

I recently tried my hand at Champagne Cupcakes based on this recipe –> http://www.thetomkatstudio.com/champagnecupcakes/

I couldn’t find the cupcake vineyard prosecco so I used something called Italian Bubbles (it can only end well right?). I wish I had time to pipe the icing because it looked a little suspicious on the cupcakes but I assure you it was delicious. The champagne adds a nice hint of effervescence.

The recipe I used is as follow. I didn’t make the champagne cream filling in the original because I thought that was a little too much.

Cake Mixture

Ingredients:

  • Butter – 1/2 cup softened
  • White sugar – 1 cup
  • Eggs – 2
  • Vanilla extract – 1 tsp
  • Flour – 1 3/4 cups
  • Baking soda – 1/2 tsp
  • Baking powder – 1/4 tsp
  • Salt – 1/4 tsp
  • Sour cream – 1/2 cup
  • Italian bubbles – 1/2 cup (I’m not going to lie, I doubled it which was probably a bad idea)

Instructions:

  1. Preheat oven to 350F or 180C. Do whatever you need to get your tray ready.
  2. Beat butter and sugar until light and fluffy using an electric mixer or a fork and lots of muscle power.
  3. Add eggs one at a time, beating well after each.
  4. Add vanilla and mix.
  5. Sift together the dry ingredients in a separate bowl.
  6. In a third bowl, beat together the champagne and sour cream (prepare for bubbles!)
  7. Take turns adding the flour and champagne mixture to the original bowl, begin and end with flour. Beat as you go.

Bake cupcakes for 15-20 minutes – in my experience they took closer to 25 but that may have been because I was overzealous with the champagne.

Frosting

Ingredients:

  • Italian bubbles – 1 cup and 1 tbsp
  • Butter – 1 cup
  • Confectioner’s sugar – 2 1/2 cups

Instructions:

  • Simmer 1 cup of champagne in a small saucepan over medium-high heat until reduced to 2 tablespoons. Transfer it to a bowl or cup and allow it to cool.
  • Beat softened butter and sugar then pour in the reduced champagne.
  • Add the 1tbsp of champagne and beat until nice and fluffy.

2013-05-04 21.12.20

 

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