Tobins' Tastes: Champagne Cupcakes!

Monday, June 25, 2012

Champagne Cupcakes!

I have been wanting to make some version of champagne cupcakes forever. First it was Valentine's Day. What a perfect date night treat and so romantic. Never happened. Then it was my sister's surprise engagement party but my mom had already ordered professional cupcakes and I wasn't going to compete with those. So when it came time for my parents' surprise 30th anniversary party (can you tell we like surprises around here?), I knew exactly what I would be making.

I was expecting these to be good but I was not prepared for how good they really were and how much they really tasted like champagne. You could actually taste the bubbles in every bite. The cake part was not too sweet and little bit savory (thanks to the surprising addition of sour cream to the batter) which paired perfectly with the sweet and bubbly champagne buttercream icing.

People went nuts for these at the party and I ended up making them later in the week for family members who didn't get to have one the night of the celebration. I made them in mini form (obviously) and I think that they might be too much in regular cupcake form. My friend Carrie had the genius inspiration to use the left over buttercream to fill strawberries and raspberries and people couldn't get over how great it tasted. All in all the fruit and cupcakes made for a super cute dessert display.

I actually used prosecco instead of regular champagne because it is a little sweeter and through trial and error in making these a few times I have found that the brand does matter. My favorite version was using Cupcake Prosecco (ironically appropriate!). It was actually the cheapest bottle I used too, about $7.50. And there was enough left in the bottle for me to enjoy a glass or two while the cupcakes baked and cooled, an added bonus in my opinion : )

You can probably tell that I had way too much fun taking photos of these so please bear with my excessive pictures.

Champagne Cupcakes adapted from Sprinkle Bakes

For the cupcake:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (try not to skimp or go with reduced fat, it will change the texture/flavor)
  • 1/2 cup champagne, prosecco, or even sparkling grape juice, just make sure it is something with bubbles : ) 
1.) In a stand mixer, cream together the butter and sugar until light and fluffy.

2.) Add in eggs one at a time and then vanilla mixing well after each ingredient. 

 3.) Combine the rest of the dry ingredients together and set aside. Then whisk together the sour cream and champagne/prosecco. It will bubble, it will seem weird, but believe me it works.

4.) With the mixer on medium, add in half the dry ingredients, then the  entire sour cream champagne mixture, followed by the rest of the dry ingredients making sure the batter is well combined but not over mixed. It will be pretty thick.

5.) Fill muffin liners/tin a little more than half way full. These will bake up nicely. Bake at 350 degrees and I baked the minis for about 12 minutes. You will want to adjust for different sizes. They are done when the tops are just starting to look golden and are firm to the touch. Let them cool completely.

In they go...

Out they come.
For the Champagne Buttercream Icing:
  • 1 cup of champagne/prosecco/what ever you used in the cake recipe, plus one tablespoon set aside
  • 2 sticks of unsalted butter, softened
  • 2 1/2 cups of powdered sugar
1.) In a small saucepan, simmer the champagne on medium to high heat. It will take awhile but it should start to reduce down. (this is a key step in the process to get the right flavor in the icing)

2.) Once it has reduced down to about two tablespoons, remove from the heat, transfer to a small bowl and let it cool.

This is what I ended up with.
3.) In a stand mixer using the whisk attachment, cream together butter and sugar.

4.) Beat in reduced champagne plus the extra tablespoon of regular champagne and whip until light and fluffy. It will seem watery at first but should fluff up soon.

Butter and champagne: a match made in heaven?
5.) Using a pastry bag (I used a Wilton #30 tip), ice your completely cooled cupcakes and decorate them any way you like.

Check out the Spiked! Recipe Challenge for more champagne recipes!

Click the MAGIC button below for nutritional info and WW points+

Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.

***Depending on the day this post may be linked up to any of these fabulous linky parties.***
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