Happy New Year everyone!!
Okay so I know I've been the worst blogger ever, being I have not updated since September. It has been an insanely busy & overwhelming holiday season, and I'm secretly happy it's over and new beginnings are upon us!
Before I get to these yummy cupcakes, a few updates about me & hollicakes; I started working full time in the pastry shop at the hotel over the holidays. I thought that it was what I wanted but once I got it all I could think about was how sad it made me that I never have time to bake/blog at home for you guys! So I am in the process of going back to part time so I will have more time to focus on what I really love, hollicakes!
Getting back to regular blog updates is definitely my first new year's resolution!
Speaking of New Years……how about some pink champagne?!
I was inspired to make these cupcakes by a sweet Christmas present I received this year, The Boozy Baker! Such a fun and amazing cookbook!
Lucy Baker has a great recipe for Champagne Layer Cake in her book, but I took it one step further & turned it into Pink Champagne Cupcakes!
Cupcake bakers, it's time to bust out the leftover champagne!
Don't mind my cheap bottle of champagne or the nerdy photo =]
I love making recipes from new cookbooks!
Pink Champagne Cupcakes (Recipe adapted from The Boozy Baker Champagne Cake)
-makes 24 cupcakes
1 3/4 cups AP flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
15 tablespoons unsalted butter, softened
1 1/2 cups sugar
1 cup pink champagne
8 large egg whites
1. Preheat oven to 350 degrees. Prepare cupcake pans with 24 liners.
2. In a medium bowl, sift together flours, baking powder and salt.
3. In a mixer with the whisk attachment, whisk egg whites on high speed until stiff peaks form. Set aside in new bowl.
4. Next, cream together sugar and butter with paddle attachment until light and fluffy. Slowly add flour mixture and champagne, alternating with a little of each at a time.
5. Add a generous spoonful of the egg whites to the bowl, mix on low speed with paddle to lighten the batter. Fold the remaining egg whites into batter with spatula. Divide evenly into 24 cupcake liners. Bake 20-25 minutes or until tops spring back when touched.
Champagne Meringue Frosting
-enough to frost 24 cupcakes
3 egg whites, room temperature
1 tablespoon pink champagne
1 1/2 cups sugar
1/4 tsp cream of tartar
1/2 cup water
1. In a saucepan, mix sugar, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is bubbly.
2. In a large bowl, beat egg whites & champagne until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.
3. Frost cupcakes immediately, frosting will set once cooled. Store cupcakes in refrigerator up to 3 days. Best eaten on same day, or if brought to room temperature first.
Egg whites at stiff peaks!
Champagne meringue ready to frost. I used a star tip for piping!
All dressed up & ready for some glitter.
I used a combination of these fun glitters and candies. I really wanted to capture what pink champagne represents; a girly fun time!
The cupcakes ready to make an appearance at a holiday party!
Time to dig in =]
Enjoy these fabulous & fun cupcakes! It is really good to be back at it baking and blogging again!
Can't wait to share more treats soon!
I wish everyone a happy, healthy & sweet 2013!