CHAMPAGNE-VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting.
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes.
- Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes.
- Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes.
PEACH MIMOSA CUPCAKES WITH CHAMPAGNE MERINGUE
Steps:
- For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
- In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
- For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
- To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.
PEAR CHAMPAGNE CUPCAKES
Make and share this Pear Champagne Cupcakes recipe from Food.com.
Provided by secf1994
Categories Dessert
Time 26m
Yield 20 cupcakes, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a small bowl mix flour, baking soda and salt. Set aside.
- In mixer (or just large bowl), cream butter and sugar until well mixed and airy.
- Add eggs, one at a time, making sure each one is full incorporated before adding next.
- Slowly add in flour mixture making sure it is fully incorporated.
- Stir in vanilla and champagne.
- Stir in pears.
- Scoop an even amount of dough into each cup.
- Bake for about 16 minutes. I started checking around 12 just to be safe.
- You want them to be golden in color.
- Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
- When cupcakes are completely cooled, top with frosting.
Nutrition Facts : Calories 327.9, Fat 12.7, SaturatedFat 7.6, Cholesterol 65.4, Sodium 244.2, Carbohydrate 48.5, Fiber 1.9, Sugar 29.4, Protein 3.7
CHAMPAGNE-POACHED PEARS
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Provided by Victoria Granof
Categories Champagne Fruit Dessert Poach Valentine's Day Quick & Easy Lemon Pear Winter Cookie Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- 1. Combine all the ingredients except the pears in a pot and bring to a simmer.
- 2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
- 3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
- 4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
PINK CHAMPAGNE CUPCAKES
Make and share this Pink Champagne Cupcakes recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 32m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- 2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
- 3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Nutrition Facts : Calories 254.7, Fat 9.5, SaturatedFat 3.2, Cholesterol 10.2, Sodium 193.1, Carbohydrate 38.9, Fiber 0.2, Sugar 32.8, Protein 1.6
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