Sorry I am so late on posting today!
7 hours of baking + 2 hours of frosting + 1 ½ hours of decorating = 108 cupcakes
I think it’s time I invest in a larger Kitchen Aid Mixer… Maybe an Artisan Series in a cute color like “Pistachio.” Who wants to buy it for me? But seriously..
Today was my first real baking job! I have made plenty of cupcakes for bridal showers, baby showers, and holiday parties for friends and family in the past, but thanks to my cute little blog, The Bite-Sized Baker, I was asked to bake for a bridal shower today!
I made four different flavors of cupcakes, which I will share eventually! One flavor that I am very excited to share with y’all today are my Champagne Cupcakes (Sorry, too much Paula)! I did a lot of research and experimenting on these cupcakes and I ended up with a truly amazing champagne flavor profile.
Since I was making Champagne Cupcakes I wanted the champagne flavor to really shine through. I made a champagne cake, champagne pastry crème filling, and champagne buttercream. Maybe it was the glass of champagne I was sipping on while baking or the single cupcake I consumed, but I definitely felt light-headed after ;). I was a little nervous that the use of champagne would make the cake end up dry, but it was moist and fluffy. Some of the other cupcakes I made using champagne were very fluffy, but dry. And I don’t do dry! And then there was the champagne pastry crème filling… Oh, my goodness. I found the recipe on Sprinkle Bakes. The author of Sprinkle Bakes, Heather, is a genius… Champagne Pastry Crème Filling?!! It is a smooth custard that gets injected to the cupcake creating a delectably moist cupcake… Umm, yeah.
I am not sure what else I can say about this cupcake. But if you want to impress a crowd, you must bake these cupcakes! They are delicious, elegant and perfect for any celebration! Well, except for a child’s birthday party…
Champagne Cupcakes recipe from Homemade By Holman:
2 ¾ cup all purpose flour
3 teaspoons baking powder
1 teaspoons salt
2/3 cup unsalted butter, at room temperature
1 ¾ cups sugar
¾ cup champagne
½ teaspoon vanilla extract
6 egg whites (Don’t worry, you can use the egg yolks to make custard or gelato!)
- Preheat oven to 350 degrees and line muffin pan with paper liners (recipe yields about 22 cupcakes).
- Combine flour, baking powder and salt in a large bowl and whisk to combine. In mixing bowl, cream butter and sugar on medium high speed until light and fluffy, about three minutes. Add flour mixture in three additions, alternating with two additions of champagne combined with vanilla.
- In a clean bowl, beat egg whites on high speed until they hold stiff peaks. Fold in about 1/3 of the egg whites to lighten the batter then gently fold in the remaining egg whites. Transfer batter to cupcake liners, filling each about 2/3 of the way full. Bake approximately twenty minutes, until a toothpick inserted in the center comes out clean. Cool about five minutes in the pan and then transfer to a wire rack to cool completely.
Champagne Pastry Crème Filling recipe by Sprinkle Bakes:
½ cup heavy cream, divided
½ cup champagne or prosecco
2 tablespoons cornstarch
5 tablespoons granulated sugar
1 whole egg
2 egg yolks
2 tablespoons unsalted butter
1 teaspoons vanilla
- In a medium bowl, whisk cornstarch in ¼ cup of heavy cream.
- Combine the remaining heavy cream, sugar and ½ 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.
- Use a Wilton No. 230 round decorating tip for an easy, clean, and controlled tool to fill cupcakes.
Champagne Buttercream Frosting recipe by Homemade by Holman:
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
3-4 cups powdered sugar
4 tablespoons champagne
- In a large mixing bowl, beat butter on medium high speed until smooth and fluffy, about three minutes.
- Add vanilla extract and about three cups of powdered sugar. Mix on low speed to combine.
- Add in champagne and mix on low to incorporate.
- Increase speed to medium and beat about one minute to whip frosting.
- If frosting appears to be thin, add additional powdered sugar as necessary to reach desired consistency.
- Frost cooled cupcakes as desired. (I used white pearlized sprinkles to decorate cupcakes to resemble champagne bubbles!)