I had a beautiful bottle of Veuve Clicquot to drink, and I decided that I could use a little bit to make a new cupcake! It was my good friend’s housewarming this weekend (congrats Lu & Lindsay!) so it was the perfect opportunity to make a new dessert.
2 3/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
2/3 cup salted butter, room temp.
1 3/4 cup sugar
3/4 cup champagne (more sweet than dry)
1/2 tsp. vanilla
6 egg whites
1 can raspberry pastry filling
Preheat the oven to 350 F.
Line 24 cupcake wells with liners.
In a medium bowl combine flour, baking powder, and salt.
In a large bowl, blend butter and sugar with a hand mixer.
In a small bowl combine champagne and vanilla.
Add flour and champagne to the butter and sugar mixture in 5 intervals: flour, champagne, flour, champagne, flour.
In a separate bowl, whisk egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into the batter, then fold in the rest.
Drop batter into cupcake liners and bake for 20 minutes.
Allow to cool thoroughly.
After the cupcakes have cooked, core a center out of the middle of each cupcake and spoon a small amount of raspberry filling into the middle.
1 cup salted butter, room temp
3-4 cups powdered sugar
3 T champagne
Using a hand mixer, cream the butter until smooth.
Next, add powdered sugar and mix until incorporated.
Finally, add champagne and mix.
Pipe frosting on to filled cupcakes and decorate!