Champagne Cupcake

January 11, 2013

154

Delicious cupcakes filled with champagne pastry cream then topped off with champagne buttercream.

For the cupcakes:
1 stick butter, softened
1 c. sugar
2 eggs
1 t. vanilla
1 3/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
3/4 c. sour cream
1/4 c. champagne

For the Champagne Pastry Cream:
1/2 c. heavy cream
1/2 c. champagne
2 T. cornstarch
6 T. sugar
3 egg yolks
2 T. butter
1 t. vanilla

For the Champagne Frosting:
1/2 c. + 1 T. champagne
2 sticks butter, softened
2 1/2 c. powdered sugar
1-2 T. water

1. Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners (this will make 16-18 cupcakes). 2. In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Add the...
See the full directions on my site

Nutritions

Calories
728

Sodium
115mg
4% DV

Fat
46g
71% DV

Protein
5g
11% DV

Carbs
65g
22% DV

Fiber
2g
9% DV