I hope you are proud of me! Last night , I made the most complex cupcake recipe I’ve ever made and they turned out amazing! (Remember, I typically use a box mix and canned frosting!) So, why did I get so crazy and make a 3 part cupcake recipe, you ask? Well, I am excited to announce that I am partnering with Cupcake Vineyards and thought that sharing a cupcake recipe today that actually uses wine or champagne would be a perfect fit!
I definitely prefer sweeter wines and champagne, so I searched for a recipe that would work with Cupcake Vineyards Prosecco. I found a Sparkling Champagne Cupcakes Recipe by Sprinkles Bakes, which is a very popular blog, so I knew they would be delicious! The recipe calls for champagne every step of the way and luckily, I was able to enjoy a glass while I was making them and still have enough for the recipe. Perfect!
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.
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.
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 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
Recipe by Sprinkles Bakes
I hope you try this champagne cupcake recipe, as well as Cupcake Vineyards wines if you haven’t yet!
Cupcake Vineyards wine is a perfect hostess gift for all of your holiday parties this year! Attach a simple gift tag like this one I designed with pretty ribbon for pretty presentation!
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