2012 is coming to a close and as it does, I take the time today to reflect and be grateful. What a posh year it has been, full of special moments like my first year of blogging, the welcoming of my 2nd daughter, sweet milestones, delicious treats, new friends and fabulous celebrations.
And as I think back and bid farewell, I do so with a toast in the form of a mini cupcake! A champagne cupcake with champagne swiss meringue buttercream that is.
If you love bubbly like I do you will truly enjoy this cupcake because the champagne flavor really comes through, plus the buttercream is light and fluffy and not too sweet to make this a festive treat for any special celebration.
Mini Champagne Cupcakes
24 mini cupcake liners
Mini cupcake pan
3/4 Cup All purpose flour
3/4 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter (or coconut spread)
1/2 cup sugar
1/4 teaspoon vanilla
1 and a half egg whites
1/2 cup favorite champagne
Lemon zest from 1/2 a lemon (optional)
(this recipe makes just enough for 24 mini cupcakes, simply double the ingredients for full size cupcakes.)
Preheat oven to 350
Place liners in your mini muffin tin pan.
Mix together flour, baking powder and salt in a bowl and set aside.
Beat butter and sugar in a mixing bowl until fluffy.
Add vanilla and beat in egg white.
Beat in dry mixture and champagne in thirds alternating each time (start and finish with dry mixture).
Teaspoon batter into liners and bake for roughly 10 minutes until a toothpick comes put clean.
Champagne Swiss Meringue Buttercream
I used to be afraid of this icing but discovered that its easier to make than expected. It takes making it to realize this. Now I use it every time I need bake a cake or cupcakes.The meringue is the probably the most difficult part, but well worth the difficulty! The final result is dreamy and delish!!
4 egg whites
3/4 Cup Sugar
1 cup unsalted butter (2 sticks) cut into tablespoons or vegan butter
A few tablespoons of champagne to taste.
Whisk egg whites and sugar in a bowl over a double boiler until sugar has completely dissolved. (Rub between your fingers until mixture is free of grit.)
Once mixture has reached 120 degrees, Transfer egg and sugar mixture into bowl of stand mixer making sure no condensation from the double boiler gets into the egg whites (can stop your meringue from forming.)
Whip eggs with whisk attachment until soft peaks form. (about 12 minutes)
Switch to paddle attachment and mix in butter one tablespoon at a time.
Mix past the curdled looking stage, until light and fluffy.
Add your champagne 1 tablespoon at a time. (I used 3 tablespoons for a delicate flavor.)
Once cupcakes have fully cooled, pipe or spread the buttercream on top.
Decorate with festive sprinkles and enjoy.
Now I raise a glass…or a cupcake rather to my followers and readers. Those who have commented and enjoyed my posts enough to like and share throughout the year. I truly appreciate each and every one of you and wish you all the very best in 2013.
Have a safe and posh new years celebration.