Make and share this Stuffed Champagne Cupcakes recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h50m
Yield 16-18 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.
- In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt.
- Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated.
- Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.
- Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.
Nutrition Facts : Calories 330.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 149.2, Carbohydrate 52.9, Fiber 0.5, Sugar 37.7, Protein 3.3
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