New Series/Challenge Below!!!

One of my Christmas presents this year (thanks to my awesome Dad) was a subscription to the Food Network magazine! I LOVE the food network and was beyond excited when I got my first issue in January! Inside they had a “Year of Cupcakes” series with a new recipe for each month of the year. After flipping through the recipes, I immediately knew that I wanted to make this into a little challenge/series & here we are!

The first cupcake of the year had a great New Years party twist. This Champagne-Vanilla Cupcake is topped with a Champagne Custard Icing and it is so perfect for a party. I wish I had this recipe before new years (even though we were on a boat) because it would have been the perfect celebration to ring in the new year. Since new years has passed, you can definitely use this for a Superbowl party, valentines day, 21st birthday or even a graduation party!

Warning: this recipe is (legally) for people 21+. While the cake portion had the alcohol baked out, the icing was a drink in itself! You can really taste the champagne right away. It’s like biting into a glass of champagne which is something most would say “impossible” to but now, it is in fact possible.

I loved making this recipe because it ended up being a bit of a challenge (which is so exciting). I had not fully read through the instructions before baking it so I was pleasantly surprised by the little intricacies of this recipe. I would be cracking some eggs and all of the sudden be like “oh okay I guess I need a saucepan and have to make a custard”! I was really proud of the finished product in the end. It came out so delicous and exactly like it was described in the magazine.

For a real cupcake recipe, it was not too difficult to make. Beginning bakers can definitely take this on and recreate it. I would just suggest reading through everything so you have a great understanding of the steps and can easily walk through it!

Things this recipe is GREAT for:

Impressing your friends with this snazzy sounding cupcake

21st birthday parties

Any type of party/celebration

Any beginning baker looking for a new challenge and flavor

As always, I suggest reading my notes at the end of the recipe for any tips I thought of along the way or adaptations we picked up after trying the recipe. Stay tuned for February’s cupcake! And get your own copy of January’s Food Network Magazine to join me in the Year of Cupcakes challenge!

Champagne-Vanilla Cupcakes 2017-01-22 17:42:56 Yields 12 Write a review Save Recipe Print Prep Time 1 hr Cook Time 20 min Total Time 1 hr 20 min Prep Time 1 hr Cook Time 20 min Total Time 1 hr 20 min Ingredients 1 half-bottle champagne or other sparkling wine (about 1 1/2 cups) 3 teaspoons pure vanilla extract 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 large egg, separated 1 vanilla bean For the Custard 2 teaspoons unflavored gelatin powder 1/2 cup sugar 1/4 teaspoon kosher salt 4 large egg yolks 1/2 cup cold heavy cream sprinkles & fondant for decorating Instructions Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting. Whisk the flour, baking powder and salt in a medium bowl. Set aside. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes. Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes. Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate! Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/champagne-vanilla-cupcakes.html?oc=linkback Notes For a less champagne-y taste, I would cut the last portion of champagne down to 1/4 of a cup instead of a 1/2. Vanilla Beans: Take the bean and slice it along the side. Scrape out the smaller bean pods into the first half of the batter. Save the pod for the second half with the custard. Budget Tip: I personally did not want to splurge on a real vanilla bean so I used vanilla extract each time and added a little more to make up for the diluted flavor. If you aren't baking for Chef Ramsey, no one will know 😉 I decorated mine without sugar pearls (like the Food Network used) and instead did these pretty gold star sprinkles & white fondant pieces cut in the shape of champagne bottles. This recipe was copied from the Food Network magazine. The original link is above. I did not write this recipe myself. By Food Network Magazine Adapted from Meghan Fisher Adapted from Meghan Fisher Simply Nutmeg's http://www.simplynutmegs.com/