A delicate chiffon cake topped with fluffy Champagne frosting, these pink Champagne cupcakes from pastry shop Bobbette & Belle taste as fancy as they sound.
1¼ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
⅔ cup whole milk, room temperature
1 tsp. pure vanilla extract
2 drops red food coloring
½ cup unsalted butter, room temperature
1 cup granulated sugar (reserve ¼ cup)
3 large egg whites, room temperature
Preheat the oven to 350°F. Line a cupcake pan with 12 cupcake liners.
In a small bowl, whisk together the flour, baking powder and salt. In a measuring cup, stir together the milk, vanilla and food coloring. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ¾ cup of the sugar on medium speed until light and fluffy, about 3 minutes. With the mixer on low speed, alternate adding the flour mixture in 3 additions and the milk mixture in 2 additions, beginning and ending with the flour mixture. Blend after each addition until just combined, stopping the mixer to scrape down the sides of the bowl at least once. Scrape the batter into a large bowl and set aside.
Thoroughly clean and dry the mixer bowl. Using the whisk attachment, whisk the egg whites on medium-high speed until soft peaks form, about 2 minutes. Add the reserved ¼ cup of sugar in a slow, even stream. Continue to whisk on medium-high speed until the meringue is glossy and holds stiff peaks.
Gently fold a bit of the meringue into the batter to lighten it, then gently but thoroughly fold in the remaining meringue, being careful to not over mix the batter or it will deflate. Divide batter evenly between the cupcake liners, filling approximately three-quarters full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely before frosting. The cupcakes can be stored in an airtight container in the fridge for up to 3 days.
3¾ cups powdered sugar
¼ tsp. salt
¼ cup heavy whipping cream
1 Tbsp. pure vanilla extract
1 cup unsalted butter, room temperature
8 drops red food coloring
Champagne (or prosecco), to taste
In a medium bowl, whisk together the sugar and salt. In a measuring cup, combine the cream and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium and alternate adding the icing sugar mixture in 3 additions and the cream in 2 additions, beginning and ending with the sugar mixture. Beat after each addition until fully incorporated, stopping the mixer to scrape down the sides of the bowl when needed. Add the red food coloring and prosecco and beat on high speed for 2 more minutes. Use immediately or store in an airtight container in the fridge for up to 1 week.
Excerpted with permission from Bobbette & Belle: Classic Recipes from the Celebrated Pastry Shop by Allyson Bobbitt and Sarah Bell. Copyright 2016. Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited.
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