Day 152 – Sparkling Champagne Cupcakes

30 Dec

Well, today is the last day of the “competition” cupcakes for 2013.  And, what better way to go out than with a toast.  To the past 151 cupcakes.  And to the next 214 cupcakes.  So, raise a Sparkling Champagne Cupcake (recipe below from Sprinkle Bakes) with me to celebrate!

But first, enjoy today’s Musical Monday selection:

Cheers!

Cupcake     Mini-Cupcake

The cake is nice and moist. Very fluffy.  It has a nice, sweet vanilla flavor with a hint of champagne.

Cupcake-filled     Mini-Cupcake-filled

The curd filling is very easy to make (considering that sometimes it isn’t the easiest). It’s thick and smooth.  It has a vanilla flavor with a bit of champagne as well. Very similar to the cupcake.

Sparkling-Frosting

The frosting is fluffy. It looks like it’s going to be to thin, but it pipes very easily.  It is very, very sweet. This is where they type of sparkling wine you buy makes all the difference. Don’t get anything too insanely sweet, cause it will push it over the edge.

Sparkling-Cupcake     Mini-Sparkling-Cucpake

When you put it all together the frosting really steals the show. You lose a lot of that wonderful pastry cream and cupcake flavor. So, frost lightly. It’s nice all together, I just want more of the other flavors to stand out.

Sparkling-Cupcake-top     Mini-sparkling-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 2.5
  • TOTAL: 18

Halved-cupcake     Half-cupcake

RECIPE

Sparkling Champagne Cupcakes (recipe from Sprinkle Bakes)

Cupcakes:

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup champagne, prosecco or your choice of sparkling wine

Pastry Cream Filling:

  • 1/2 cup heavy cream, divided
  • 1/2 cup champagne or prosecco
  • 2 tbsp cornstarch
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla

Frosting:

  • 1 cup plus 1 tbsp. champagne or prosecco
  • 2 sticks of butter softened
  • 2 1/2 cups confectioners’ sugar

For directions visit Sprinkle Bakes.

*Tomorrow: Mini Flourless Chocolate Cakes*

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