Pink Champagne Cupcakes

Pink Champagne Cupcakes might be just the hor d'oeuvre you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 234 calories, 3g of protein, and 5g of fat per serving. This recipe serves 18 and costs 53 cents per serving. This recipe is liked by 8 foodies and cooks. This recipe from Blahnik Baker requires heavy cream, eggs, champagne, and salt. It will be a hit at your new year eve event. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 44 minutes. With a spoonacular score of 8%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Pink Champagne Cupcakes with Strawberry Champagne Frosting #sundaysupper, Pink Champagne Cupcakes, and Pink Champagne Cupcakes.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 14 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners.In a medium bowl sift together flour, baking powder, baking soda, and salt.In the bowl of an electric mixer, cream butter and sugar until pale and fluffy, about 3-5 minutes on medium speed. Add eggs one at a time, beating until combined after each addition. Beat in vanilla extract. In a medium mixing cup, whisk together Greek yogurt and champagne.Reduce mixer speed to low and alternately add the flour and champagne mixture, beginning and ending with flour, mixing after each addition. Beat until just combined. Scrape down the side of the bowl as needed.Divide batter into cupcake wrappers. Fill liners about full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-15 minutes.Remove cupcakes from pan and finish cooling on a wire rack.In a small bowl, whisk together cup heavy cream and cornstarch. Combine the rest of the heavy cream, champagne and granulated sugar in a saucepan. Bring to a boil over medium high heat and remove from heat. Whisk the egg and egg yolks into the cornstarch/heavy cream mixture. Pour a cup of the hot mixture into the egg mixture, whisking constantly to not overcook the eggs. Return the saucepan to the stove and bring to a boil. Gradually whisk in the egg mixture until the mixture thickens. Remove from heat and whisk in the butter and vanilla extract.Once cupcakes are cooled, cut a hole in the middle and fill with the creme filling.Heat champagne in a small saucepan. Bring to boil and simmer over medium heat until it reduces to 2 tablespoons. Let cool completely before using.Whip butter on medium speed until pale and creamy. Add the powdered sugar and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Pour the champagne down the side of the bowl and beat for another minute.Frost cooled cupcakes with frosting and garnish with sparkling sugar if desired.

 

Step by step:

1. Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners.In a medium bowl sift together flour, baking powder, baking soda, and salt.In the bowl of an electric mixer, cream butter and sugar until pale and fluffy, about 3-5 minutes on medium speed.

2. Add eggs one at a time, beating until combined after each addition. Beat in vanilla extract. In a medium mixing cup, whisk together Greek yogurt and champagne.Reduce mixer speed to low and alternately add the flour and champagne mixture, beginning and ending with flour, mixing after each addition. Beat until just combined. Scrape down the side of the bowl as needed.Divide batter into cupcake wrappers. Fill liners about full.

3. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-15 minutes.

4. Remove cupcakes from pan and finish cooling on a wire rack.In a small bowl, whisk together cup heavy cream and cornstarch.

5. Combine the rest of the heavy cream, champagne and granulated sugar in a saucepan. Bring to a boil over medium high heat and remove from heat.

6. Whisk the egg and egg yolks into the cornstarch/heavy cream mixture.

7. Pour a cup of the hot mixture into the egg mixture, whisking constantly to not overcook the eggs. Return the saucepan to the stove and bring to a boil. Gradually whisk in the egg mixture until the mixture thickens.

8. Remove from heat and whisk in the butter and vanilla extract.Once cupcakes are cooled, cut a hole in the middle and fill with the creme filling.

9. Heat champagne in a small saucepan. Bring to boil and simmer over medium heat until it reduces to 2 tablespoons.

10. Let cool completely before using.Whip butter on medium speed until pale and creamy.

11. Add the powdered sugar and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy.

12. Pour the champagne down the side of the bowl and beat for another minute.Frost cooled cupcakes with frosting and garnish with sparkling sugar if desired.

Nutrition Information:

covered percent of daily need