The Pioneer Woman Tasty Kitchen
Profile Photo

Champagne Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

15
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These cupcakes are so delicious on their own, but add the filling and frosting and they’re fabulous for any special occasion!

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups Butter, At Room Temperature
  • 1 cup Granulated Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1-¾ cup Flour
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Sour Cream
  • ½ cups Champagne, Prosecco Or Sparkling Wine
  • _____
  • FOR THE FILLING:
  • 2 Tablespoons Cornstarch
  • ½ cups Heavy Cream, Divided
  • 5 Tablespoons Granulated Sugar
  • ½ cups Champagne
  • 1 whole Egg
  • 2 whole Egg Yolks
  • 2 Tablespoons Butter
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE FROSTING:
  • 1 cup Plus 1 Tablespoon Champagne
  • 2 sticks Butter, At Room Temperature
  • 2-½ cups Confectioners Sugar

Preparation

For cupcakes:

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.

In another bowl, mix together flour, soda, powder and salt, set aside.

In a medium sized bowl, whisk together ½ cup champagne and ½ cup sour cream.

Add flour and champagne mixture alternately to the creamed mixture, beginning and ending with the flour. Batter will be thick.

Fill cupcake papers about ¾ full. Bake for 17-22 minutes. Let cool. To check if cupcakes are ready, insert toothpick into cupcake, if it comes out clean, they are ready.

For creme filling:

In a medium bowl, whisk cornstarch into ¼ cup of heavy cream. Combine the remaining heavy cream, sugar and ½ cup champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch and cream mixture. Pour a bit of the 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 warmed egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.

Cut a divot out of 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.

For 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 and allow to cool.

In a medium bowl, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced champagne plus 1 tablespoon champagne from the bottle and mix well. (If frosting isn’t thick enough, add more icing sugar.) Ice the cooled cupcakes – and consume!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy