Sunday, January 18, 2009

January Iron Cupcake - Wine

Today I completed my very first baking challenge ever with Iron Cupcake: Earth. January's challenge is "Wine."


In doing so, I am competing to win the following prizes:

The January ETSY PRIZE-PACK is from artists:

* DOGBONE ART, as well as a pair of cupcake earrings from LOTS OF SPRINKLES.

* PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!

As an added bonus for January, our friend at SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in another treat as well.

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS, the CUPCAKE COURIER, TASTE OF HOME books. NEW, BEGINNING IN JANUARY; our new friends at UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitude t's! Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.


I did a lot of internet research before I decided what was not specifically a very popular or well-documented type of baking out there. From what I found, champagne cupcakes (or cake) is not that common or at least not well-documented. Unless someone is using cake mix. So, there we went.

They turned out BEAUTIFUL. Note, there WILL BE VOTING. So you should do that. Also if you're interested in Iron Cupcake: Earth, the link is at

Brut Rose Champagne Cupcakes

3 cups cake flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 sticks butter, softened
1 cup granulated sugar
¾ cup brut rose champagne
3 egg whites
½ cup sour cream
1 tsp vanilla

Preheat oven to 350 degrees. Combine dry ingredients in a separate bowl and set aside.

In a standing mixer, mix butter until soft. Add sugar and blend until fluffy. Add vanilla and sour cream. Mix on medium-low until blended. Alternate adding dry ingredients with the champagne until blended. If desired, add a teeny bit of pink food gel until you reach the desired color.

In a separate bowl, beat egg whites until soft peaks form. Fold into cake mixture until well-blended. Spoon into cupcake tins and bake 15-20 minutes. Cool.

Prepare champagne syrup while you wait.

Champagne Syrup

1 cup brut rose champagne
½ cup sugar
1 tsp vanilla

Bring champagne to a boil in a small saucepan. Once boiling add the sugar and vanilla, stirring until dissolved. Set aside to cool.

Once cupcakes and syrup have cooled, poke a fork into each cupcake about 4 times. With a basting brush, scoop the syrup and let it soak into each cupcake. Let sit for about 10 minutes.

Brut Rose Champagne Frosting

1 cup softened butter
4-6 cups powdered sugar
¼ cup heavy cream or milk
¼ cup brut rose champagne
2 teaspoons vanilla

Beat the butter until whipped. Add ½ cup of powdered sugar SLOWLY, let mix. Add another cup of powdered sugar. Add the vanilla. Add one-half the milk. Add 2 more cups of powdered sugar. Add one-half the champagne and let mix. Do not add the milk and champagne at the same time or your frosting may (and most likely will) curdle. This is super gross.

Add the rest of your powdered sugar. If the frosting needs more liquid, add the rest of the champagne. If more liquid is needed, you may use the rest of the milk but not until the champagne is well incorporated. Add any food coloring gel desired.

Frost the cupcakes! Decorate! Eat!

1 comment:

Rick said...

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