Sparkling Champagne Cupcakes

These pretty little things are perfect for any celebration!
These will definitely impress anyone at your beautifully hosted Christmas Party this year!

Recipe makes about 16 Cupcakes.

Cake:

Ingredients:

• 1/2 Cup Softened Butter
• 1 Cup Granulated Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 3/4 Cups of Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Sour Cream
• 1/2 cup Champagne, or your choice of Sparkling Wine

Method:

Preheat oven to 180°C.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.

Add eggs one at a time beating well after each addition.
Add vanilla and mix.

Whisk together flour, baking soda, baking powder and salt, set aside.

in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). 

Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.

Fill cupcake papers with 1/4 cup level measures of batter.  

Bake for 17-22 minutes.  Set aside.

Champagne Pastry Creme Filling:

Ingredients:

• 1/2 Cup Heavy Cream, divided
• 1/2 Cup Champagne or Sparkling Wine
• 2 Tbsp Cornstarch
• 5 Tbsp Granulated Sugar
• 1 Whole Egg
• 2 Egg Yolks
• 2 Tbsp Unsalted Butter
• 1 Tbsp Vanilla Extract

Method:

In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. 

Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. 

Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. 

Return the remaining champagne/heavy cream mixture to a boil.
Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens.
Remove from heat and beat in the butter and vanilla. 

Cut a divot into the top of each cupcake and fill with pastry cream.

Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot.

Champagne Frosting:

Ingredients:

• 1 Cup plus 1 Tbsp 
  Champagne or Sparkling Wine
• 1 Cup of Softened Butter
• 2 1/2 Cups Confectioners' Sugar (Icing Sugar)

Method:

Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. 

Transfer to a small bowl or condiment cup and allow to cool.

In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.
Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.

Frost the cream-filled cupcakes and decorate with Sparkly Silver Dragees.

Credit:

http://www.sprinklebakes.com

http://www.sprinklebakes.com/2010/12/sparkling-champagne-cupcakes.html