Wedding Cupcake Trial: Part 5: Champagne Cupcakes

Wedding Cupcake Trial: Part 5: Champagne Cupcakes


Inspiration picture via Pinterest  via Eats Well with Others  Recipe modified from Eats Well with Others 

Champagne Cupcakes 

Makes about 6 cupcakes 

Cake 
• 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!

1. Preheat oven to 350* F
2. Prepare cupcake pan and liners (about 6) 
3. In a large bowl cream butter and sugar with an electric mixer until fluffy. Add egg and vanilla and mix well. Set aside.  
4. In another bowl, mix flour, salt, baking powder and baking soda until combined. Set aside. 
5. In a third separate bowl, mix Greek Yogurt and Champagne together.  
6. Slowly add the flour mixture and yogurt mixture (alternate between the two) into the butter and sugar mixture and mix until combined. 
7. Fill cupcake liners 2/3 of the way full with batter. 
8. 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! ) 

1. In a medium bowl mix 1/8 cup of cream with corn starch. 
2. Combine the remaining light cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.
3. 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.
4. Cut hole out of cupcake (Again I just used a cupcake corer) and fill with cream. 

Finally make the frosting: 

1. 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!) 
2. 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. 
3. 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 

Conclusions 

• 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