••••SPARKLING CHAMPAGNE CUPCAKES🥂🍷🍰🥛🍳🍚🍶

(Source: popsugar.com recipe & photos)

••••SPARKLING CHAMPAGNE CUPCAKES!!

🥂🍰🥂🍰🥂🍰🥂🍰🥂🍰🥂🍰🥂🍰🥂🍰

Sparkling Champagne Cupcakes

From Sprinkle Bakes

Ingredients

1. For the cake:
2. 1/2 cup butter softened
3. 1 cup granulated sugar
4. 2 eggs
5. 1 teaspoon vanilla
6. 1-3/4 cups flour

1. 1/2 teaspoon baking soda
2. 1/4 teaspoon baking powder
3. 1/4 teaspoon salt
4. 1/2 cup sour cream
5. 1/2 cup Champagne, prosecco, or your choice of sparkling wine

1. For the pastry cream:

1. Sparkling Champagne Cupcakes

   
   

   1. 1/2 cup heavy cream, divided
   2. 1/2 cup Champagne or prosecco
   3. 2 tablespoons cornstarch
   4. 5 tablespoons granulated sugar
   5. 1 whole egg
   6. 2 egg yolks
   7. 2 tablespoons unsalted butter
   8. 1 teaspoon vanilla

   

   1. For the frosting:
   2. 1 cup plus 1 tablespoon champagne or prosecco
   3. 2 sticks of butter softened
   4. 2-1/2 cups confectioners' sugar
   5. Pastel dragées

   

   From Sprinkle Bakes
   
   

   Directions

   
   

   
   

   1. Make the cupcakes: 
   2. 
      
   3. Preheat oven to 350 degrees.
   4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and Champagne mixture alternately, beginning and ending with flour. Batter will be thick.
   5. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.
   6. 
      
   7. Make the pastry cream filling: In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup Champagne in a saucepan; 
   8. bring to a boil then remove from heat.
   9. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining Champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.
   10. Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot.
   11. 
       
   12. Make the frosting: Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
   13. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Champagne plus 1 tablespoon Champagne from the bottle and mix well.
   14. Frost the cream-filled cupcakes and decorate with pastel dragées.

   Makes about 17 cupcakes.