First Class Champagne Cupcakes
WHAT YOU NEED:
For the cupcakes:
2/3 cup butter, at room temperature
1 1/2 cups granulated sugar
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
3/4 cup Eggology egg whites, at room temperature
For the frosting:
3/4 cup vegetable shortening
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 tablespoons champagne
4 1/2 cups confectioners sugar
INSTRUCTIONS
Preheat oven to 350 degrees F. Insert liners into a medium cupcake pan.
In a large bowl cream together butter and sugar until light and fluffy, about 3-5 minutes.
In a separate medium bowl sift together the flour, baking powder, and salt. Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl, beat the Eggology egg whites on high speed until stiff peaks form. Fold one-third of the egg whites into the batter until blended, then fold in the remaining Eggology egg whites until well blended.
Fill the cupcakes liners 3/4 full. Baker for approximately 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool in pan.
Once completely cooled, brush 1 tablespoon of champagne frosting onto the tops of the cupcakes.
Champagne Frosting:
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners sugar and beat until smooth.
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