Friday, December 31, 2010

Pink Champagne Cupcakes

It is almost the end of 2010.  I am sure that most of you have new years resolutions that you want to complete in 2011.  Then again, I saw someones list that was things they definitely knew they would not achieve. I would say the list of things to not to complete makes things a lot easier!

Anyhow, I do have some resolutions for 2011.  One of them is to update my blog with my own photos.  So for the month of January there will be no new recipe posts.  I will be fiddling around with my new camera and posting my own photos and discarding the others on the old posts.  As you can see by the above picture, I do have some things to learn with the camera.  Notice the glare and the shadow in the above photo, I have a long way to go.

The cupcake recipe makes 16 light and airy cupcakes that do taste of champagne. These are a very appropriate dessert to bring in the new year with.  So enjoy the hot chocolate and the fireplace for the first month of the year and I will be back blogging in February with some more wonderful recipes!

Pink Champagne Cupcakes
adapted from Cupcakes Galore Cookbook

pinch of cream of tartar
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 1/2 cups sugar
3/4 cup pink champagne
6 egg whites
red food coloring (optional)
1 stick butter (room temp)

Preheat oven to 350 degrees and line your muffin pan, greasing the top edges of the cups to cover any spill overs.

Sift flour, salt and baking powder together and set aside.  In a large mixing bowl, beat butter and sugar with an electric mixer for about 3 minutes.  The consistency should become fluffy and light.

With a wooden spoon, fold 1/2 the flour into the batter until combined.  Then add the champagne and continue to mix with spoon.  Add the last of the flour mixture and stir until no flour remains.  If you want pink cupcakes, mix in drops of red food coloring until you reach the desired color.  Set aside.

Then take a clean bowl and add the egg whites and a pinch of cream of tartar.  Beat at high speed until peaks form but it is not dry.  Fold the egg whites completely into the batter.  Then spoon batter into muffin cups, filling only 2/3 full.

Place in oven and bake for 25-30 minutes or until tester comes out clean. Place cupcakes on cooling rack. Frost as desired.

I used more of a glaze with 2 cups powdered sugar and 3 tbs of champagne.  Then I dipped the tops of the cupcakes in the glaze and sprinkled with sanding sugar.  You can also use the standard buttercream recipe below for a thick, decorative frosting. 

Champagne Buttercream Frosting

2 tbs pink champagne
2 cups powdered sugar
red food coloring
3/4 cup butter (room temp)

Sift powdered sugar into medium size bowl.  Add butter and beat with an electric mixer until creamy.  Slowly add champagne and food coloring. Continue to beat to desired consistency.  If it is too thick, add a some more champagne.  Pipe frosting or spread frosting on cooled cupcakes.