Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup Champagne or sparkling wine
- 1/4 cup milk
Special Equipment Needed:
- Cupcake liners
- Muffin tin
- Electric mixer
- Piping bag and tip (optional)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the Champagne and milk, and mix until just combined.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool completely before frosting.
10. Pipe or spread your favorite frosting on top of each cupcake.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 230
Fat: 10g
Carbohydrates: 32g
Protein: 3g
Sugar: 21g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour for a lighter texture.
- Granulated sugar can be substituted with brown sugar for a richer flavor.
- Champagne or sparkling wine can be substituted with white grape juice or apple cider for a non-alcoholic version.
Variations:
- Add a teaspoon of lemon zest to the batter for a citrus twist.
- Top each cupcake with fresh berries for a fruity touch.
- Add a teaspoon of rose water to the frosting for a floral flavor.
Tips and Tricks:
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid tough cupcakes.
- Use a piping bag and tip for a professional-looking frosting.
Storage Instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave each cupcake for 10-15 seconds to warm them up before serving.
Presentation Ideas:
Arrange the cupcakes on a cake stand or platter and dust them with powdered sugar for an elegant look.
Garnishes:
Top each cupcake with a fresh raspberry or a sprinkle of edible gold dust for a festive touch.
Pairings:
Serve the cupcakes with a glass of Champagne or sparkling wine for a perfect pairing.
Suggested Side Dishes:
Pair the cupcakes with fresh fruit or a cheese platter for a balanced dessert.
Troubleshooting Advice:
- If the cupcakes are too dry, add a tablespoon of milk to the batter.
- If the cupcakes are too dense, reduce the amount of flour by a tablespoon.
Food Safety Advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cupcakes in a cool, dry place to prevent spoilage.
Food History:
Champagne cupcakes were first popularized in the 1920s during the Prohibition era when alcohol was banned in the United States. Bakers used Champagne in their recipes to add a touch of luxury and sophistication to their desserts.
Flavor Profiles:
Champagne cupcakes have a light and airy texture with a subtle hint of Champagne flavor. The frosting can be customized to your liking, from classic buttercream to cream cheese or whipped cream.
Serving Suggestions:
Serve the cupcakes as a dessert for a special occasion or a brunch party. They are perfect for weddings, birthdays, or New Year's Eve celebrations.
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