Tuesday, April 12, 2011

Champagne Cupcakes

What could be better than taking your favorite beverage (my personal favorite) and turning it into a cupcake? I wasn't exactly sure how the two would mesh..but it worked out pretty well.

Champagne...sweet & bubbly & always ready for a celebration...I guess you could describe a cuppy that way too!
For this cupcake I chose to make a champagne flavored cake, filled it with my twist on a zesty raspberry compote and topped it with a very sweet champagne frosting...
(I am sure you could just as easily make this with strawberry compote as well! YUM)

Here are all 3 steps:

Here's what ya need for the cuppy's:

1 1/4 cup plus 2 tbps of all purpose cake flour
1 1/4 cup plus 2 tbps of all purpose (reg) flour (i only use king arthur)
3  tsp of baking powder
1 1/2 cups of sugar
2/3 cup butter
3/4 cup of sweet champagne
6 egg whites

Preheat oven to 350 degrees...get your cupcake pan ready..(put those liners in) This makes about 18-20 depending on how big your liners are.

First things first, in a clean bowl beat your egg whites until stiff peaks form. Cover and put in fridge.

In a large bowl cream butter and sugar until fluffy. (You want this to be REALLY light & FLUFFY..let it go)

Sift your flour,salt, & baking powder together.
Add your flour mixture to the butter alternating w/ your sweet bubbly champagne.

Lastly, take about a 1/4 of your egg whites and blend into the batter to lighten it up a bit. Then go ahead and fold the rest of the egg whites in.

Fill your cuppy liners about 2/3 the way full and they are ready to bake!!!

Bake for about 20 minutes or until a toothpick inserted comes out clean!

1 cup of butter (room temp)
1/2 teaspoon of pure vanilla extract
4 or 5 tablespoons of champagne (start off w/ 4 --room temp also)
3 1/2 -4 cups of powdered sugar

Beat butter and  half of the sugar until fluffy. Next add vanilla and then champagne slowly... you don't want an explosion...gradually add the rest of the sugar. You may want more or less sugar or champagne..depending on your taste and how you like the consistency of your frosting.

Raspberry Compote:
1 cup of frozen raspberries
2 tablspoosn of sugar
1 tablespoon of lemoncillo
1 tablespoon of cornstarch whisked into a tablespoon of water

I know it sounds crazy..but I ran out of lemon juice... and the next best thing was the homemade lemoncillo I had hanging around! It worked for me! If you don't have it..just use a tablespoon of lemon juice and you will be good to go!

Heat the raspberries in a small pan over low heat.
Add the lemoncillo and sugar.
Once the sugar has mixed in and dissolved and the raspberries are thawed out, turn up the heat and cook until it begins to bubble.
Make sure to keep stirring so it does not stick to the bottom of the pan.
Once it starts to bubble stir in the cornstarch and water mixture.
Remove from heat and let cool.
(mine seemed to be a bit seedy..which worked out fine..but the second time around I strained the mixture before putting them into the cuppy's)

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