Ingrédients pour Stuffed Champagne Cupcakes
- Unsalted Butter
- 1 ½ cups granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- Kosher Salt
- ½ cup champagne
- 1 teaspoon vanilla extract
- 4 large egg whites, at room temperature
- Buttercream Frosting
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Comment préparer Stuffed Champagne Cupcakes
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with gold liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes) using a stand mixer with a paddle attachment.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the champagne, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold ⅓ of the egg whites into the batter to lighten it, then fold in the remaining egg whites until just combined.
- Fill each cupcake liner about ¾ full.
- Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the tin before transferring them to a wire rack.
- Once completely cool, use a small knife or melon baller to carefully remove a small portion of the center of each cupcake, creating a small cavity.
- Fill each cavity with a spoonful of your mixed edible glitter and decorations.
- Replace the removed cake piece to cover the filling.
- (Optional) Use a pastry bag fitted with a medium star tip to pipe a decorative swirl of frosting onto the top of each cupcake (recipe for frosting not included).
- Sprinkle the tops of the cupcakes generously with sanding sugar.
- Serve and enjoy your glamorous Stuffed Champagne Cupcakes!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
150g
Fat
36g
Carbs
17g
