Thursday, December 29, 2011

Champagne Cupcakes

Christmas was a wonderful whirl of activities and we were blessed to have all our children at home for the holiday. I really hadn't planned on taking a month long vacation from Mimi's Kitchen, but somehow it happened. Believe me, I was in the kitchen, but I didn't seem to be able to find my way to the computer.  We were having a lot of fun baking, eating and laughing with our friends and family.

 To make up for our absence, we have these beautiful champagne cupcakes to ring in the New Year. Mimi Jr. made these  (she found the recipe on The Curvy Carrot) and they really delivered on the champagne taste. They are a nice moist white cupcake, and the mellow wine taste lingers without being overpowering. These would be a great make ahead New Year's Eve dessert to have with that midnight champagne toast, or if you find you have a little left over champagne the next morning, these are the perfect way to use it up.

Champagne Cupcakes with Champagne Buttercream
Makes 22-24
Line muffin tin with liners.

2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup unsalted butter, room temperature
1 1/2 cups white sugar
3/4 cup champagne *you can use any kind you like, even flat champagne works*
6 egg whites

Mix dry ingredient together, set aside
In a large bowl cream together butter and sugar until light and fluffy.
Blend the in dry ingredients alternately with champagne.
In a clean bowl beat egg whites until stiff peaks form.
Fold 1/3 of egg white into batter to lighten it, then fold in remaining egg whites.
Fill cupcake liners about 2/3 full
Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Cool before frosting.

Champagne Buttercream:

3 1/4 cups powdered sugar
1 cup unsalted butter room temperature
1/2 teaspoon vanilla
pinch of salt
3 Tablespoons champagne.(If frosting is to stiff add additional champagne one tablespoon at a time)

With an electric mixer beat together sugar, butter and salt. Add champagne and vanilla, beating until light and fluffy. (I beat my buttercream for 5-8 minutes)
Wishing you the peace of God in the coming year.