Champagne Vanilla Cupcakes – A Detailed recipe cooking. 
Photo of the dish: РайанDausch Time: 2 hours. Difficulty: medium Amount: 12 cupcakes AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- Half a bottle (375 ml.) Of champagne or sparkling wine (about 1.5 tbsp.)
- 1 tsp vanilla extract
- 1 tbsp. premium wheat flour
- 1.5 tsp baking powder for dough
- 1/2 tsp salt
- 85 gr. (6 tbsp.) Butter at room temperature
- 3/4 Art. Sahara
- 1 vanilla pod; cut along and take out the seeds (pod need to make cream)
- 1 large egg; separate the yolk from the protein
Custard
- 2 tsp no gelatin powder
- 1/2 tbsp. Sahara
- 1/4 tsp salt
- 4 large egg yolks
- 1/2 tbsp. chilled butter cream
- Sugar pearls for decoration
Recipes with similar ingredients: premium flour, eggs, cream, vanilla extract, vanilla pod, sparkling wine, champagne
Recipe preparation:
- Make cupcakes: preheat the oven to 175 ° C. Place baking paper in 12 cupcake tins. In a bowl pour champagne and stir until bubbles disappear. Вmix 1/2 tbsp. in a small bowl. champagne and vanilla extract. Leave the remaining champagne for the cream.
- In a medium bowl, combine flour, baking powder and salt. In big thoroughly whisk the creamy bowl with a mixer at high speed butter, sugar, vanilla seeds. Add the egg yolk and beat until airiness. Reduce mixer speed; add flour in two passes and a mixture of champagne and vanilla. In a separate bowl, beat the egg protein until airy foam, then gently shift into dough.
- Fill each cupcake pan with dough for about two-thirds. Bake in the oven for 20-25 minutes. Leave on for 5 minutes. off oven, then remove and let cool completely.
- Meanwhile, prepare the cream: pour into a small bowl 1.5 tbsp. l the remaining champagne; add gelatin powder and let it brew for 5 minutes. In a small saucepan, mix until homogeneous mass of sugar, salt and egg yolks. Pour in the rest champagne (about 1 tbsp.) and vanilla pod. Periodically stirring, simmer for 3-4 minutes until the mixture thickens. Strain the mixture into a large bowl; remove the vanilla pod. Add a mixture of gelatin and champagne and mix thoroughly until gelatin will not dissolve. Stir every 5 minutes, cool the cream 10-20 minutes until the consistency of whipped cream.
- Beat the cream thoroughly with a mixer at medium speed. Add whip cream into cream and mix thoroughly. Stirring every 5 min., cool the cream for 10-20 min. Work quickly. Put the cream in a round-tipped pastry bag and coat the muffins with cream. Garnish with sugar pearls. Ready-made cupcakes immediately put in 30 min refrigerator for cream hardening.
