Vanilla Champagne Cupcakes

Votes: 2

Photo of the dish: Ryan Dausch

Time: 2 hours.
Complexity: average
Quantity: 12 cupcakes

Vanilla Champagne Cupcakes - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

Half a bottle (375 ml) of champagne or sparkling wine (about 1.5 cups)
1 tsp vanilla extract
1 cup premium wheat flour
1.5 tsp baking powder
1/2 tsp salt
85 g (6 tbsp) butter at room temperature
3/4 cup sugar
1 vanilla bean, split lengthwise and remove the seeds (you'll need the pod to make the cream)
1 large egg; separate the yolk from the white

Custard

2 tsp plain gelatin powder
1/2 cup sugar
1/4 teaspoon salt
4 large egg yolks
1/2 cup chilled heavy cream
Sugar pearls for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, vanilla extract, vanilla pod, sparkling wine, champagne

Cooking the dish according to the recipe:

Make cupcakesPreheat oven to 350°F (175°C). Line 12 muffin tins with parchment paper. Pour the champagne into a bowl and stir until the bubbles subside. In a small bowl, combine 1/2 cup of champagne and vanilla extract. Reserve the remaining champagne for the frosting.
In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, and vanilla seeds with a mixer on high speed until thoroughly combined. Add the egg yolk and beat until fluffy.

Reduce mixer speed to low and add flour and champagne-vanilla mixture in two additions. In a separate bowl, beat the egg white until fluffy, then carefully fold it into the batter.

Fill each muffin tin about two-thirds full with batter. Bake in the oven for 20-25 minutes. Let cool in the turned-off oven for 5 minutes, then remove and let cool completely.
Meanwhile, prepare the cream: Pour 1.5 tablespoons of the remaining champagne into a small bowl; add the gelatin powder and let sit for 5 minutes.

In a small saucepan, whisk together the sugar, salt, and egg yolks until smooth. Pour in the remaining champagne (about 1 cup) and the vanilla bean. Cook over medium heat for 3-4 minutes, stirring occasionally, until the mixture thickens.

Strain the mixture into a large bowl; discard the vanilla bean. Add the gelatin and champagne mixture and stir thoroughly until the gelatin dissolves. Chill the cream for 10-20 minutes, stirring every 5 minutes, until it reaches the consistency of whipped cream.
Using a mixer at medium speed, beat the cream thoroughly. Add the whipped cream to the custard mixture and mix thoroughly. Chill the custard for 10-20 minutes, stirring every 5 minutes.

Work quickly. Spoon the frosting into a pastry bag fitted with a round tip and pipe the frosting onto the cupcakes. Decorate with sugar pearls. Refrigerate the finished cupcakes immediately for 30 minutes to allow the frosting to set.