Ingredients: |
Ingredients: 1 half bottle (375 ml.) champagne or other sparkling wine (about 1 1/2 cups)
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
3/4 cups sugar
1 vanilla bean, split lengthwise and seeds scraped (pod reserved for frosting
1 large egg separated
For the Custard Frosting:
2 teaspoons unflavored gelatin powder
1/2 cup sugar
1/4 teaspoon kosher salt
4 large egg yolks
1/2 cup cold heavy cream
Sugar pearls for decorating
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Directions: |
Directions:Make the cupcakes:
1. Preheat the oven to 350º degrees. 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 mall bowl. Set aside remaining champagne for the frosting.
2. 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 whites until stiff peaks form, then gently fold into the batter with a rubber spatula,
3. Divide the batter among the prepared muffin cups, filling each about 2/3 of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20-25 minutes. Let cool 5 minutes in the pan, then remove from the pan to cool completely.
For the Frosting:
4. Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle gelatin on top and let stand 5 minutes. Whisk the sugar, salt, and egg yolks in a small saucepan until smooth. Whisk the remaining champagne (about 1 cup) and add the vanilla pod. Cook over the 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 thick enough to pipe, 10-20 minutes.
5. 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, 10-20 minutes.
6. 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. |
This recipe for Champagne-Vanilla Cupcakes is from