Today is my first Blogiversary. I try to say it like "oh it's no big deal" but I'm not cool enough to pull that off. I'M REALLY FREAKING EXCITED! When I first started blogging it was going to be a little hobby that I picked up to document my first year in the kitchen as a married woman. I knew I was going to need to find something to occupy my time that I spent for the past year planning our wedding. This would be the perfect outlet.
Now, looking back I laugh at my posts and pictures. Although I have absolutely no formal training in the kitchen or behind the camera I have come a long way. I have a long way to go but I'm really excited about the future of this blog. It makes me so happy to have an outlet for my creativity and love for cooking. It has also connected me with so many fun people and a community I never knew existed. I squeal when I receive a comment or email from readers. Like oh, you want to ask ME a question or you really like a recipe enough to comment on MY blog? Omg. Again, I'm not cool enough to pull any of this off.
I just have to say THANK YOU to everyone who has supported me and read the blog in the last year. It has been a fun ride and I'm so excited to see where this all goes.
With that being said, ummm, let's make and eat some SPARKING CHAMPAGNE CUPCAKES! Wawa weee wa! As soon as I saw these cupcakes on Sprinke Bakes blog, I knew I had to make them for my first blogiversary. It was a real no brainer--champagne + cupcakes= celebration, baby. Cheers.
Musical Selection: Free by: Donavan Frankenreiter. This song came up while I was drafting this post and made me happy....just like these cupcakes.
Take the pastry creame and place it in a zip top bag and cut the corner off. Use that to fill the cupcakes. I had a little left over.
I made enough to share...a few...
1/2 cup butter softened
1 cup granulated sugar
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne, prosecco or your choice of sparkling wine
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.
Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.
Champagne Pastry Creme Filling:
1/2 cup heavy cream, divided
1/2 cup champagne or prosecco
2 tbsp cornstarch
5 tbsp granulated sugar
1 whole egg
2 egg yolks
2 tbsp unsalted butter
1 tsp vanilla
In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.
Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.
Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot.
1 cup plus 1 tbsp. champagne or prosecco
2 sticks of butter softened
2 1/2 cups confectioners' sugar
Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
Frost the cream-filled cupcakes and decorate with pastel dragees.
Recipe DIRECTLY from here: Sprinkle Bakes