Cupcakes:
2/3 C. butter
1 1/2 C. sugar
3/4 C. champagne
3 tsp baking powder
2 3/4 C. flour
1 tsp salt
6 egg whites
*Preheat oven to 350*
beat butter & sugar until fluffy. Sift flour,baking powder, and salt. Blend the dry ingredients into the butter mixture a little at a time alternating with the champagne. Beat the egg whites until a stiff peak forms then fold it into the batter until blended. Bake for 20 minutes
Filling:
1/2 C. heavy cream
1/2 C. champagne
2 TBSP cornstarch
5 TBSP sugar
1 egg & 2 egg yolks
2 TBSP unsalted butter
1 tsp vanilla
wisk cornstarch into 1/4 C. heavy cream. Combine remaining heavy cream, sugar, and champagne in a saucepan and bring to a boil then remove from heat. Beat whole egg and yolks into cornstarch mixture.
Pour 1/3 of the boiling mixture into the cornstarch & egg mix whisking constantly. Return remaining champagne mix to a boil and pour the egg mix into boiling mix whisking constantly until thick, remove from heat & beat in the butter & vanilla. cut a divot into the top of the cupcakes and fill with cream put top back on filled divot.
Frosting:
31/4 C. powdered sugar
1C. butter
1/2 tsp vanilla
3 TBSP champagne
Blend sugar and butter and vanilla together add champagne and blend, add more sugar to make thicker or more champagne (or milk) to make it thinner
frost and eat...yum!!!
