Monday, 12 September 2011

Champagne Cupcakes

I made these back in April for my mother's 60th birthday which was Oscars themed.  She was adamant that she did not want a birthday cake so I made 7 tiers worth of cupcakes, in 6 different flavours.  The champagne buttercream was a big hit.  I thought I'd post the recipe since it's National Cupcake Week here in the UK.

2 3/4 cups plain flour
3 tsp baking powder
1 tsp salt
2/3 cup butter (room temperature)
1 1/2 cups caster sugar
3/4 cup champagne (allow to sit so that it is no longer bubbly)
6 egg whites

Preheat oven to 180°C (350°F) Gas Mark 4
Line cupcake tins with cases (one batch makes about 20 cupcakes).  In a large bowl cream the butter and sugar together until light and fluffy.  In a separate bowl sift the flour, baking powder and salt together then add to the butter and sugar, alternating with the champagne.  In another bowl, whisk the egg whites until stiff peaks form.  Fold 1/3 of the egg whites into the cupcake mixture to lighten the batter, then fold in the remaining egg whites.  Fill the cupcake cases two thirds of the way and then put them into the oven and bake for 20 minutes or until a cake tester or tooth pick comes out clean when inserted.  Move the cupcakes onto a wire cooling rack after allowing them to sit in the tins for about 5 minutes.

While the cupcakes are baking you can start to make the champagne buttercream.

3 1/4 cups icing sugar
1 cup butter (room temperature)
1/2 tsp vanilla extract
3 tbsp champagne (room temperature)

In a bowl beat the sugar and butter together on a low speed until blended, then turn the mixer up to medium for a further two minutes.  Add the vanilla and champagne and beat for another minute or two.  Frost the cupcakes when they are completely cool.

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