Tuesday, February 23, 2010

Pink Champagne Cupcakes

Pink Champagne Cupcakes
2 c. plus 2 Tbsp all-purpose flour, sifted
1 Tbsp nonfat milk powder
1 Tbsp baking powder
1/2 tsp salt
1/2 c. unsalted butter, at room temperature
1/4 c. oil
1 1/2 c. granulated sugar
5 large egg whites
1 tsp vanilla extract
pink food coloring of choice
1 c. dry Brut champagne or sparkling wine

-Preheat oven to 350 degrees and prepare 24 cupcake liners in pans (size 70 liner) This will take 1/2 the recipe We then put this stage of cupcake as shown in photo into one of our light pink size 70 cupcake liners from our webstore. Then complete decorating as you wish. Make sure to order double the liners as you will be double cuppinTM

-In large bowl, combine sifted flour, milk powder, baking powder, and salt.
-Whisk to combine and set aside.
-In bowl of stand mixer fitted with paddle attachment, combine butter, oil and granulated sugar.
-Beat until light and fluffy in texture and in color, about 3 minutes.
-Add egg whites, one at a time, scraping sides of bowl as incorporating.
-Add vanilla extract and pink food coloring (a little goes a long way with this cake, so be careful) and beat to combine well.
-Scrape down sides of bowl to make sure all ingredients are incorporate and slowly add flour mixture and champagne.
-Stir slowly until mixture is almost combined.
-Remove from mixer and stir ingredients with large spatula until just barely combined.
-Pour mixture into liners and tap light to remove excess air bubbles.
-Place into center of oven and bake until toothpick inserted into center of cake comes out clean, about 15-18 minutes.
-Remove from oven and let cool in pans for 3 minutes.ONLY!you do not want liners to sweat and fall off.
-Turn out onto wire racks and let cool completely before decorating.
-Fill and decorate with icing of choice (I used a grans butter cream from this blog) and serve. Whole recipe is 48 cupcakes.

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