Champagne Please

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My mom saw an awesome recipe on Oprah a couple months ago and fortunately I just remembered to look it up.   I think this would be a great dessert for Valentines Day.  It can be for your sweetie, a dinner party, or even a fun treat to keep to yourself!  Be patient because there are a lot of steps, but I believe most can be done the day before and if you hate to waste (like I do) then you might just “have” to drink the extra champagne….. Enjoy!

*recipe created by Sophie Kallinis LaMontagne & Katherine Kallinis

Strawberry Champagne Cupcakes

Serves 12 – (36 mini cupcakes, 3 per champagne flute)

Mini Cupcakes

  • 1/2 cup fresh strawberries , diced
  • 1/2 cup good Champagne (sweet rose Champagne suggested)
  • 2 1/2 cups flour , sifted
  • 1/2 tsp. baking powder , sifted
  • 1/4 Tsp. salt
  • 8 Tbsp. (4 ounces) unsalted butter
  • 1 3/4 cups sugar
  • 2 large eggs , at room temperature
  • 2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean(NOTE: move down to next line…see edits to other recipe)
  • 1 1/4 cups whole milk , at room temperature

Buttercream Frosting

  • 16 Tbsp. (8 ounces) unsalted butter
  • 4 cups confectioner’s sugar , sifted
  • 1 tsp. whole milk
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • 1/2 cup good Champagne (sweet rose Champagne suggested)

Strawberry Layer

  • 24 fresh strawberries
  • 1 cup good Champagne (sweet rose Champagne suggested)

Chocolate Ganache

  • 2 cups high-quality semisweet chocolate chips
  • 1 cup heavy cream

 

Preparation:

 

Baking Mini Cupcakes

Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.

 

Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.

 

Sift together the flour, baking powder and salt in a bowl.

 

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.

 

Add the eggs one at a time, mixing slowly after each addition.

 

Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.

 

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed.

 

Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

 

Gently fold in the diced Champagne-soaked strawberries, just until incorporated.

 

Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.

 

Making Buttercream Frosting

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner’s sugar; beat on medium speed until well incorporated.

 

Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.

 

Prepping Strawberries

Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.

 

Making Chocolate Ganche

Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)

 

Assembling Layers into Champagne Flutes

Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final “Georgetown Cupcake signature swirl” of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.

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