CHAMPAGNE-VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting.
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes.
- Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes.
- Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes.
PINK CHAMPAGNE CUPCAKES
Tiny bubbles. Beautiful cupcakes. Super easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 31 g, TransFat 0 g
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