How is 2023 almost over???? It seems like it was so slow and so fast at the same time. And I know you’ve probably heard people say that two thousand billion times but it remains true. Crazier still, we are nearing the end of winter break. This is perhaps the most heartbreaking thing…ever. But I suppose all good things must come to an end.
How were the holidays for everyone? Chaotic? Fun? Fast? All of the above? I know mine was pretty crazy, especially as someone who already bakes a lot. On a broader scale, how has 2023 been for you? By December I’m always struggling to remember what I’ve been doing all year. January was so long ago!!
Anywho, let’s switch gears to cupcakes. These cupcakes are perfect for New Years because of the fancy shmancy champagne flavor. Plus, you can add loads of edible glitter to make them extra festive.
Describe These Cupcakes to Me
Taste: Well, like champagne! The cake has this sophisticated flavor from the champagne mixed with the sweet vanilla flavors in the cupcake. Then you get a little burst of fruit from the filling that compliments the champagne so nicely. Lastly, the champagne frosting adds some sweet creaminess.
Texture: This is one of the fluffiest cakes out there. The bubbles in the champagne adds air to the batter, creating a spongey texture. This goes perfectly with the gooey and refreshing jam in the center, plus the creamy frosting on top.
Ease: These cupcakes are just about as simple as any other cupcake recipe. You don’t have to do anything special with the batter, and to fill these you just cut a hole in the top and spoon in some jam. The only additional step is when we reduce the champagne for the frosting. This intensifies the flavor and removes the carbonation for the frosting. This step adds an additional 10 or 15 minutes but it can be done while the cupcakes bake, so it’s no biggie.
The Cake
Now there’s a little it of science in this cake. When I was developing it, I was unsure how to add the champagne. I had planned to reduce it on the stove to remove the bubbles and enhance the flavor. But in the testing phase, I decided to give it a whirl by just replacing the milk in a vanilla cupcake with untreated champagne. Now this is the cool part. The carbonation in the champagne actually does great things to the cupcakes because it adds air to them. This leaves us with a soft and spongey texture with a sweet champagne flavor, and no extra steps!
The Filling
Now this part was a bit of a journey. I had originally planned to make a compote out of fresh red currents and fill the cakes with that. But it turns out none of my grocery stores had any fresh currents! So I decided to switch to store-bought current jam, it’s easier anyway. Well, it turns out most of the grocery stores where I live don’t have any current jam either. Who would’ve thought it would be so hard to find currents, or current jam? But I was eventually able to find black current jam from Whole Foods. I also tried these with lingonberry jam, but decided I liked black current better. Luckily, filling the cupcakes is a breeze. All you do is cut out a hole in the center of he cupcake and spoon in the jam.
The Frosting
To accompany the champagne cupcakes, we’ve got champagne frosting. Unlike the cake, we do have to reduce the champagne on the stove first. This concentrates the champagne flavor and removes the carbonation which helps to make a smooth and creamy frosting, with a little bit of tang. I piped a spiral of this on my filled cakes and then topped them with some fresh currents (which I was eventually able to find). I also added a sprinkle of edible glitter for some extra New Years magic.
Black Current Champagne Cupcakes
Ingredients
Method
- Preheat the oven to 350℉. Line a 12 count muffin tin with liners. In a second tin, line two of the cups with liners, This recipe makes about 14 cupcakes. Set aside.
- In a medium sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy. Add the sugar and beat on high speed for at least a minute until combined and fluffy. Add the egg whites and vanilla extract and beat on high speed until combined. Mix in the sour cream. Scrape down the sides of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients and mix until just combined. With the mixer still running on low, stream in the champagne and mix until just combined. You may need to stir the batter a little by hand to make sure there's no unmixed flour on the bottom of the bowl. Divide the batter evenly among the liners, filling about ⅔ of the way full. Bake for 19-22 minutes or until the cakes bounce back when lightly poked or an inserted tooth pick comes out clean.
- Allow the cupcakes to cool completely before filling and frosting.
- Pour ¾ cup of champagne into a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow to simmer until reduced to about ¼ cup, about 7-10 minutes. Once reduced, pour into a small bowl to cool completely before using in the frosting.
- Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a pocket a little over 1 inch deep. The piece you remove will be cone shaped, so cut off the pointed end but keep the round part. Spoon about 2 teaspoons of the jam into the hole to fill to the top, and top with the round part you cut out to seal the hole. Repeat with the remaining cupcakes.
- Using a hand or stand mixer fitted with a whisk attachment, beat the butter in a large bowl on medium speed until smooth and creamy. On low speed, add the confectioners sugar, 1 cup at a time. Once mostly combined, turn up the speed to medium-high and whip for 1 minute. Add 3 Tablespoons of the reduced Champagne, vanilla extract, and the salt and whip to combine. Taste, and add the remaining champagne if desired (I usually do). If frosting is too thin, add up to ½ cup more confectioners sugar.
- Add the frosting to a piping bag and pipe onto the cupcakes. I used the Wilton 1M piping tip to create this spiral, but you can use whatever kind you like! I topped these with fresh red currents and gold sprinkles.
- Cupcakes stay fresh sealed at room temperature for up to 3 days.
These sound absolutely delicious, I imagine they are so flavourful and they look perfect for new year celebrations!
Thank you so much!