Champagne Cupcakes

Name: Champagne Cupcakes
Ingredients: FOR THE CUPCAKES:; 1/2 cups Butter, At Room Temperature; 1 cup Granulated Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1-3/4 cup Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Sour Cream; 1/2 cups Champagne, Prosecco Or Sparkling Wine; _____; FOR THE FILLING:; 2 Tablespoons Cornstarch; 1/2 cups Heavy Cream, Divided; 5 Tablespoons Granulated Sugar; 1/2 cups Champagne; 1 whole Egg; 2 whole Egg Yolks; 2 Tablespoons Butter; 1 teaspoon Vanilla Extract; _____; FOR THE FROSTING:; 1 cup Plus 1 Tablespoon Champagne; 2 sticks Butter, At Room Temperature; 2-1/2 cups Confectioners Sugar

26 ingredients

1 steps

Ingredients

FOR THE CUPCAKES:
1/2 cups Butter, At Room Temperature
1 cup Granulated Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
1-3/4 cup Flour
1/2 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Sour Cream
1/2 cups Champagne, Prosecco Or Sparkling Wine
_____
FOR THE FILLING:
2 Tablespoons Cornstarch
1/2 cups Heavy Cream, Divided
5 Tablespoons Granulated Sugar
1/2 cups Champagne
1 whole Egg
2 whole Egg Yolks
2 Tablespoons Butter
1 teaspoon Vanilla Extract
_____
FOR THE FROSTING:
1 cup Plus 1 Tablespoon Champagne
2 sticks Butter, At Room Temperature
2-1/2 cups Confectioners Sugar

Directions

1

["For cupcakes:", "Preheat oven to 350 degrees F.", "In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.", "In another bowl, mix together flour, soda, powder and salt, set aside.", "In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream.", "Add flour and champagne mixture alternately to the creamed mixture, beginning and ending with the flour. Batter will be thick.", "Fill cupcake papers about 3/4 full. Bake for 17-22 minutes. Let cool. To check if cupcakes are ready, insert toothpick into cupcake, if it comes out clean, they are ready.", "For creme filling:", "In a medium bowl, whisk cornstarch into 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.", "Beat the whole egg and egg yolks into the cornstarch and cream mixture. Pour a bit of the boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the warmed egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.", "Cut a divot out of the top of each cupcake and fill with pastry cream. Trim the cut-out cake pieces flat to make a \"lid\"" and place on top of the filled divot.""