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!
Servings
12
Cook Time
45minutes
Servings
12
Cook Time
45minutes
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.
  2. 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.
  4. Add milk and champagne.
  5. 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.
  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!).
  8. 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!
  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!
  11. 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!
  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.
0 0 votes
Article Rating
       

Related posts:

Cake “Champagne Spray” Recipe Vanilla Cupcakes with Chocolate Recipe The Softest Chocolate Cupcakes Recipe Pie with Champagne, Strawberries and Streusel Recipe Vanilla Cupcakes Recipe Champagne Jelly “Pink ice” Recipe Lemon Cupcakes with Candied Fruit Recipe Cupcakes “Cream of Toffee” Recipe Cupcakes with Caramel Cheese Recipe Cupcakes with Tangerines and Cranberries Recipe Quick Lemon Cupcakes Recipe Ginger Cupcakes Recipe