Friday, November 7, 2008

Eggology Egg White Recipe of the Day: Champagne Cupcakes

Every day is a reason to celebrate. But tomorrow is extra special because it is my birthday! Bring on the cupcakes and champagne ... or whip up some First Class Champagne Cupcakes!

First Class Champagne Cupcakes


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

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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