Sparkling Champagne Cupcakes

• Refrigerated

  • 1 Egg, whole
  • 2 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/2 cups Confectioners' sugar
  • 2 tbsp Cornstarch
  • 1 3/4 cups Flour
  • 1 5/16 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Butter, unsalted
  • 2 sticks Butter
  • 1/2 cup Heavy cream
  • 1/2 cup Sour cream

• Desserts

  • 1 Pastel dragees

• Beer, Wine & Liquor

  • 1/2 cup Champagne
  • 1/2 cup Champagne or prosecco
  • 1 1/16 cup Champagne or prosecco

Found on popsugar.com

Description

Directions

• Make the cupcakes: Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and Champagne mixture alternately, beginning and ending with flour. Batter will be thick. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside. Make the pastry cream filling: In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup Champagne in a saucepan; bring to a boil then remove from heat. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. 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. Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut-out cake pieces flat to make a lid and place on top of the filled divot. Make the frosting: Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Champagne plus 1 tablespoon Champagne from the bottle and mix well. Frost the cream-filled cupcakes and decorate with pastel dragées. Makes about 17 cupcakes.