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 Cupcakes "Champagne" Recipe
If you ask the question: "What drinks are always present on the New Year's table?" - champagne, - the first answer! If, of course, we are talking about real champagne, then I think there is both taste and aroma here... It is assumed that this kind of champagne will fill all this and the dessert to which it is added. I, as expected, withstood all the cooking conditions from the author of these wonderful cupcakes, and with our "a la champagne". I confess that I did not catch anything special from this noble drink of the aristocrats in the ready-made cakes. But! It didn't upset me at all, because I wasn't upset at all. I got an incredible treat for the festive table!!! Moist, finely porous cupcakes. My piggy bank of the best recipes was replenished last year. I wish you all a happy new year! Treat yourself and your loved ones with these wonderful cupcakes. Take them, like me, with you to visit!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. First you need to boil the champagne. Pour a glass of the drink into a saucepan and boil over the fire, without bringing to a boil, up to 3/4 cup. Cool.
    First you need to boil the champagne. Pour a glass of the drink into a saucepan and boil over the fire, without bringing to a boil, up to 3/4 cup. Cool.
  2. Whisk the butter at room temperature, sugar, vegetable oil and vanilla extract until light and fluffy.
    Whisk the butter at room temperature, sugar, vegetable oil and vanilla extract until light and fluffy.
  3. Continuing to beat, enter the eggs one at a time.
    Continuing to beat, enter the eggs one at a time.
  4. Add milk and champagne.
    Add milk and champagne.
  5. Mix flour, salt, baking powder and mix well.
    Mix flour, salt, baking powder and mix well.
  6. Mix the "liquid" and "dry" parts on a low speed mixer or silicone spatula. Put the paper capsules in a mold and pour the dough, a little short of the edge. Bake for about 20-30 minutes at 175 degrees.
    Mix the "liquid" and "dry" parts on a low speed mixer or silicone spatula. Put the paper capsules in a mold and pour the dough, a little short of the edge. Bake for about 20-30 minutes at 175 degrees.
  7. Prepare a protein-oil cream. Add sugar to the proteins and put it in a water bath until the sugar is completely dissolved (stir constantly!).
    Prepare a protein-oil cream. Add sugar to the proteins and put it in a water bath until the sugar is completely dissolved (stir constantly!).
  8. Then, taking it out of the "bath", whisk at high speed until firm peaks.
    Then, taking it out of the "bath", whisk at high speed until firm peaks.
  9. Softened, at room temperature, butter can be introduced into the proteins, constantly whisking. The structure of the cream is very smooth and stable. Perfectly holds the shape and relief!
    Softened, at room temperature, butter can be introduced into the proteins, constantly whisking. The structure of the cream is very smooth and stable. Perfectly holds the shape and relief!
  10. Very important! The temperature of the protein and oil, at the time of their connection, should be approximately the same so that the cream does not "dissect". If suddenly you see that the mass becomes heterogeneous, put it in a water bath for a few seconds, stirring constantly. The situation is being corrected! The cream is just great!
    Very important! The temperature of the protein and oil, at the time of their connection, should be approximately the same so that the cream does not "dissect". If suddenly you see that the mass becomes heterogeneous, put it in a water bath for a few seconds, stirring constantly. The situation is being corrected! The cream is just great!
  11. Make a crown and decorate to your liking.
    Make a crown and decorate to your liking.
  12. Instead of extra words of praise for this cream, just look at how it lies down and retains its shape! How smooth and shiny it is!
    Instead of extra words of praise for this cream, just look at how it lies down and retains its shape! How smooth and shiny it is!
  13. I am very sorry that I did not prepare this cream earlier. Its density can be changed by increasing or decreasing the amount of oil in the composition. Perfect for leveling cakes.
    I am very sorry that I did not prepare this cream earlier. Its density can be changed by increasing or decreasing the amount of oil in the composition. Perfect for leveling cakes.
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