Forget the black-eyed peas… pass the Champagne Cupcakes!

 
 
Happy New Year!!  I am so excited about this new year.  I am full of inspiration and anticipation and eager to begin new adventures.  What better way to kick it off than with champagne and cupcakes?  See, I knew 2011 was going to be sweet!  (Even without eating a single black-eyed pea for good luck!)
 
Sprinkle Bakes had me drooling over her Sparkling Champagne Cupcakes, how yummy do those look?  She immediately won me over with the turquoise plates and dragees.  I knew I had to make some.  I used a similar cake recipe to hers (immediately removed the sour cream though… I’ve never eaten it, never baked with it, never even bought it ha-ha), but I really wanted to experiment with the filling and frosting.  In fact, this was my very first attempt to ever create or modify a recipe.  I am beyond excited that it worked out. 
 
My Cake Recipe:
½ cup butter; softened
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cup flour
½ tsp. baking powder
½ cup champagne (the sweeter the better; I used Barefoot Bubbly Moscato Spumante)
 
 
 
Preheat the oven to 350 degrees.  (My oven runs hot, so I actually baked these at 325 degrees.)  Cream together the butter and sugar until light and fluffy.  Mix in eggs and vanilla.  Alternate adding the flour/baking powder and champagne.  Pour slowly, but expect some fizz.  Batter will be thick.  (Quite thicker than your average cake batter.  I had planned to add a box of vanilla pudding mix but completely forgot.  I will next time, I think it would have made these a bit more moist.)  Fill the cupcake liners about ½ way full.  Bake 15-17 minutes.
 
Champagne Cream Cheese Filling:
1 cup powdered sugar
4 oz cream cheese; softened
½ cup granulated sugar
1 tsp. vanilla
1/3 cup champagne
 
Cream together the cream cheese and granulated sugar.  Add the vanilla.  Alternate between adding powdered sugar and champagne.  Cut out the center of the cupcakes and spoon the filling into the holes.  (Here I tried baking them for five more minutes, which I do not recommend because it dried them out.  I also tried putting them in the refrigerator to see if the filling would set up.  I didn’t see a noticeable difference, so I don’t recommend this either.)
 
 
 
Cream Cheese-Whipped Cream Frosting:
4 oz cream cheese; softened
½ cup and 2 tbsp. granulated sugar
1 tsp. vanilla
1 ¼ cup heavy cream
 
Cream together the cream cheese and ½ cup granulated sugar.  In a separate bowl beat the heavy cream on low until soft peaks just barely begin to form.  Add the vanilla and 2 tbsp. sugar and continue beating until soft peaks have fully formed.  Gradually, and gently, fold the whipped cream into the cream cheese mixture.  (If you plan to go generous with the frosting you might consider doubling the recipe.) 
 
 
 
I used a #2 star tip and piping bag to frost these and dusted them with gold glitter.  I love them!  The cake is dense with a hint of sweetness.  The filling is creamy and rich, a perfect balance to the cake.  And the frosting, well it was truly the icing on the cake.  Each element complimented each other nicely with just the right amount of flavor from the champagne.   I think these would be amazing with a strawberry flavored cupcake!  (Maybe even tint the icing pink and add sliced strawberries? Yum!)
 
 
 

 

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Comments

  1. Anonymous says

    I resolve to quit Dr.Pepper or cut down to one a day…..and to quit lying to myself about how many Dr. Pepper’s I really drink in a day!

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