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Posts tagged ‘champagne’

Boozy bakin’ for my birthday!

My birthday was last Thursday.  I’ll tell you about it.

What’s better than making yourself cupcakes? Someone making them for you.

Oh heyyy birthday breakfast! (And lunch and afternoon snack…)

What’s better than buying yourself flowers? Someone special sending them to you at work.

Not the most glamorous picture, but the flowers are so pretty!!!!

What’s better than your coworkers leaving you “happy birthday” notes and bringing you thoughtful gifts and receiving phone calls, voicemails, and texts all day? Then going out with your best girlfriends?  And then being treated to an amazing dinner with family the next day?

Absolutely nothing.

I had such an awesome birthday. Seriously, it rocked. I’ve said it before, and I’ll say it again.  I know the best people on the planet.

Aaaand because I’m a little bit selfish, I made myself a little sumn’ sumn’ too!

Cupcakes! Champagne cupcakes, actually.  Mhm.

I love baking with booze. It feels so…adult. I don’t know if “adult” is the word I’m looking for, but I’m about 99.9% sure that you wouldn’t find champagne cupcakes at a six-year-old’s birthday party.

These little suckers are good. End of story. It’s a vanilla champagne cupcake filled with raspberry champagne pastry cream.

Oh, and topped with sprinkles because it was my birthday and I felt like being festive. And let’s get real, there isn’t really anything else that says “happy birthday” quite like rainbow sprinkles do.

The cake is delicious on its own; but fill it with the pastry cream, and you my friend, are in business.

Oh yeah, and the buttercream?  Top notch.  Delish.  Superb.  Excellante!

Someone get me a thesaurus, ASAP.

Make them if you’re celebrating something.  Make them if you’re not celebrating something.  Make them, and come up with something to celebrate.  Celebrate the cupcakes for all I care…just make them!!!

Champagne Cupcakes with Raspberry Champagne Buttercream

The Cupcake
from Sprinklebakes

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne

1. Preheat oven to 350 degrees, and line the cupcake pan.

2. Cream butter and sugar until fluffy.

3. Add eggs one at a time, combining thoroughly after each addition.

4. Add vanilla.

5. In a separate bowl, combine dry ingredients (flour, salt, baking soda, and baking powder). Set aside.

6. In a medium-sized bowl, whisk the sour cream and champagne together.

7. In three additions and starting with flour, add the flour mixture and champagne mixture.

8. Fill cups 2/3 full and bake for roughly 15-19 minutes, depending on your oven.

9. Let cool completely before filling.

Raspberry Champagne Pastry Cream
adapted from Sprinklebakes also.

1/2 cup heavy cream
1/2 cup champagne
3 tbsp cornstarch
6 tbsp granulated sugar
1 egg
2 egg yolks
2 tbsp unsalted butter
1 tsp vanilla
1/4 cup raspberry jam

1. Whisk 1/4 cup of the heavy cream and cornstarch in a bowl. Set aside.

2. In a medium sauce pan, whisk together the other 1/4 cup of heavy cream, champagne, sugar and jam. Bring this mixture to a boil and remove from heat.

3. Beat the egg and yolks into the cornstarch mixture.

4. Pour 1/3 of the boiling champagne mixture into the egg mixture, stirring constantly to ensure that the eggs do not cook.

5. Bring the other 2/3 of the champagne mixture to a boil again. Once at a boil, pour in the egg mixture in a steady stream, whisking constantly until the mixture thickens.
I thought I was doing it wrong, until suddenly it started to thicken up. It takes awhile, just be patient!)

6. Remove from heat and add vanilla and butter. Stir to combine.

Note: Let the pastry cream cool completely before filling the cupcakes. Once you let it cool off of the stove for a little bit, just pop it in the fridge and it will cool off nicely.

FYI: Use that nifty cupcake corer I told you about last time, and fill the center with this tasty stuff! What’s pretty awesome about it is it makes the cake super moist, AND it packs a “just-right” raspberry punch. Yum yum yum!

Raspberry Champagne Buttercream

2 sticks of unsalted butter, slightly softened.
1/4 tsp salt
3 cups confectioners’ sugar
1 tsp vanilla
2 tbsp soy milk
1/4 cup + 1 tsp heavy cream
3 tbsp champagne
1 2-second pour of white zinfandel (Why 2-seconds? Because I didn’t measure. Don’t hate. Just do.)
1/3 cup raspberry jam

1. In a small saucepan, heat raspberry jam over low heat, stirring occasionally. Set aside to cool. You’re looking for a liquid, not a congealed jam.

2. Beat butter until light and fluffy.

3. Add salt and confectioners’ sugar. Beat, but do not combine thoroughly.

4. Add milk, vanilla, champagne, and zin. Once everything is evenly combined, add the cooled raspberry jam. Beat the mixture until combined and you have reach a desired consistency. If the buttercream isn’t thick enough, add more confectioners’ sugar.

Note: This frosting does not come out pink!! It’s a  pale, white-ish pink. I added a small amount of pink food coloring.

5. Frost. (duh)

Bon appétit!

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