Friday, February 18, 2011

Champagne Cupcakes with Champagne Buttercream

On Thursday a colleague in the company kitchen asked me how my baking classes went.  I told her that I didn't bake as much now because I was only taking cake decorating class now.  She said, "Oh, I was gonna ask you if you would bake me a cake because it will be my birthday on Saturday."  She has been very nice to me all along.  I didn't want to disappoint her...  Ah... I have just the right recipe for her!

The original recipe used a very sweet buttercream but I like the Martha Stewart Swiss Meringue one more.  I brought 16 cupcakes to work.  2 saved for the birthday lady, rest for others.  People loved them!  They couldn't wait for the cupcakes to go back to room temperature before eating them and asked me for the recipe immediately after eating them.  It's funny one of them told me that she loved the hardness and softness of the buttercream because the buttercream hardened when it just came out from the fridge yet it melted immediately in the mouth.  That's why it's both hard and soft. 

Update: Here's the recipe...

Champagne Cupcake Ingredients: (20 cupcakes)

• 2 3/4 cups all-purpose flour
• 3 tsp. baking powder
• 1 tsp. salt
• 2/3 cup butter
• 1 1/2 cups white sugar
• 3/4 – 1 cup champagne (I used Asti only)
• 6 egg whites

Marth Stewart’s Swiss Meringue Champagne Buttercream Ingredients(5 cups)
• 1 1/4 cups sugar
• 5 large egg whites
• 2 cups unsalted butter, cut into pieces
• 3/4 teaspoons pure vanilla extract
• 4 tbsp champagne


To Make The Cupcakes:
  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. (This recipe yielded about 20 for me.)
  2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. The batter will be thick but it’s ok.
  3. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
To Make The Buttercream:

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8 minutes.
3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 2 minutes.
5. Add champagne and beat until fully mixed. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.


Talking about cake decorating, I've learned so much.  Here are some photo's of some roses and the first cake I decorated in the fifth class.







No comments:

Post a Comment