Inspiration picture via Pinterest via Eats Well with Others Recipe modified from Eats Well with Others
Makes about 6 cupcakes
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large eggs
- 1/2 tsp vanilla
- 1 cups AP flour
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup non-fat Greek yogurt
- 1/4 cup champagne, prosecco, or any sparkling wine
- Champagne Custard Filling
- 1/4 cup light cream, divided
- 1/4 cup champagne or prosecco
- 1 tbsp cornstarch
- 2.5 tbsp granulated sugar
- 1/2 whole egg
- 1 egg yolks
- 1 tbsp unsalted butter
- 1/2 tsp vanilla
- Champagne Frosting
- 1/2 cup plus 1 tbsp champagne or prosecco, divided
- 1 stick unsalted butter, softened
- 1 1/4 cups confectioner's sugar
Start the cake!
- Preheat oven to 350* F
- Prepare cupcake pan and liners (about 6)
- In a large bowl cream butter and sugar with an electric mixer until fluffy. Add egg and vanilla and mix well. Set aside.
- In another bowl, mix flour, salt, baking powder and baking soda until combined. Set aside.
- In a third separate bowl, mix Greek Yogurt and Champagne together.
- Slowly add the flour mixture and yogurt mixture (alternate between the two) into the butter and sugar mixture and mix until combined.
- Fill cupcake liners 2/3 of the way full with batter.
- Bake for 17-20 minutes or until cupcakes spring back when touched lightly in the center.
While the cake is cooking start on the custard!
(Sorry I am copying this part of the recipe almost verbatim because I was so afraid to mess it up!! Again- all credit goes to Joanne-eats well with others! )
- In a medium bowl mix 1/8 cup of cream with corn starch.
- Combine the remaining light 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 in the stand mixer. With the stand mixer on, slowly 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 hole out of cupcake (Again I just used a cupcake corer) and fill with cream.
Finally make the frosting:
- In a sauce pan heat 1/2 cup of champagne over low heat until it reduces to about 1 tablespoon. (keep an eye on this I kept letting it reduce too much and having to do it again!)
- In a large bowl cream softened butter and powdered sugar with an electric mixer until fluffy. Add in the Tablespoon of reduced champagne and 1/2 Tablespoon of champagne from the bottle and continue to beat until well combined.
- Pipe or spread on cupcakes and decorate as desired! We added some cute little Nonpareils and sprinkles.
This picture shows the champagne cupcakes and the Wedding White cupcakes
- The frosting was sweet, but not too sweet.
- Cake was moist, fluffy and had a nice crumb.
- I could have eaten that champagne custard with a spoon (Ok, Ok- I totally did with the extra!)
- Nonpareils make cupcakes super cute- but I am shocked I didn't break my teeth trying to eat them.
Along with taste testing cupcakes today - we were also quite productive by:
- cleaning the house
- sending out save the dates
- and giving Ghreylin a shower! This is how he positions himself when he wants you to spray under his wings.
Photography by Jordan Garry unless otherwise stated