If you ask the question: "What is always present on the new year's table of drinks?"- Champagne, - the first answer! If, of course, we are talking about real champagne, then I think there is both taste and aroma... 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 admit that in the ready-made cakes, something special from this noble drink of the aristocrats, I did not catch. But! This did not upset me at all, since I was not at all upset. I got an incredible treat for the holiday table!!! Moist, fine-pored cupcakes. My piggy Bank of the best recipes was replenished in the past year. I wish you all a happy new year! Please yourself and your loved ones with these wonderful cupcakes. Take them, like me, with you to visit!
| Cook Time | 45 minutes |
| Servings |
Ingredients
Dough:
- 165 gram Flour wheat / Flour
- 1,5 teaspoons Baking powder
- 0,25 teaspoons Salt
- 90 gram Butter
- 155 gram Sugar
- 1,5 tablespoons Vegetable oil
- 0,5 teaspoons Extract (vanilla)
- 2 pieces Chicken eggs
- 120 ml Champagne evaporated
- 30 ml Milk
Cream:
- 60 gram Egg white
- 120 gram Sugar
- 160 gram Butter
- 1 pack Vanilla sugar
Ingredients
Dough:
Cream:
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Instructions
- First, you need to boil the champagne. Pour a glass of the drink into a saucepan and boil over the fire, without boiling, to 3/4 Cup. Cool.
- Beat butter at room temperature , sugar, vegetable oil and vanilla extract until light and fluffy.
- Continuing to beat, enter the eggs one at a time.
- Add milk and champagne.
- Combine flour , salt, baking powder and mix well.
- Combine the "liquid" and "dry" parts at a low speed of the mixer or with a silicone spatula. Put paper capsules in the form and pour the dough a little before reaching the edge. Bake for about 20-30 minutes at 175 degrees.
- Make a protein -oil cream. Add sugar to the whites and put in a water bath until the sugar is completely dissolved (stir constantly!).
- Then, removing from the "bath", beat at high speed to firm peaks .
- Softened, at room temperature, the butter can be introduced into the proteins, constantly whipping. The structure of the cream is very smooth and stable. Perfectly holds the shape and relief!
- Very important! The temperature of the protein and oil, at the time of their Union, should be approximately the same, so that the cream does not"dissect". If, suddenly, you see that the mass becomes heterogeneous, put on a water bath for a few seconds, stirring constantly. The situation is being corrected! The cream is great!
- To make a crown and decorate according to your taste.
- Instead of extra words of praise for this cream , just look at how it lies down and keeps its shape! How smooth and shiny it is !
- I am very sorry that I did not prepare this cream earlier. Its density can be changed by increasing or reducing the oil in the composition. Perfect for leveling cakes.
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