Well, Aren’t These Festive? Tasty, Too!
You have to have a little patience with that buttercream frosting, but once it gets there, and you sample a bit of it, you’ll see that it is well worth the effort. And the bit of strawberry jam in there makes for just the right amount of texture and flavor contrast–so yummy!
Few dessert treats that you can pick up and eat with one hand present so nicely and taste so good. I made these for a birthday party, and they were loved by all, but I think that they would make a nice treat for a New Year’s Eve party (served with champagne, no less!) or even as part of a wedding spread.
Ingredients
For the cupcakes:
3 eggs
1/3 cup butter (I used Land O’Lakes)
1/2 vanilla bean, split, or 1/2 teaspoon pure vanilla extract
1 cup plus 6 tablespoons all-purpose flour
1/2 tablespoon (1 1/2 teaspoons) baking powder
1/2 teaspoon salt
3/4 cups granulated sugar
6 tablespoons (1/4 cup plus 2 tablespoons) cup champagne or sparkling wine (I used Korbel)
1/3 cup raspberry or strawberry jam (I used Smucker’s strawberry jam)
White jimmies, coarse white sugar, and/or other white sprinkles
For the frosting:
3 egg whites
3/4 cup sugar
1 3/4 sticks unsalted butter, room temperature, cut into small pieces
Pinch of salt
1 teaspoon vanilla extract
1/4 cup champagne or sparkling wine
1-2 drops pink food coloring (optional)
Directions
To make frosting:
(1) Whisk together the egg whites and sugar in a bowl sized to fit snugly over a small pot. (Alternately, use the bowl of a double boiler.) Add an inch of water to the pot and bring to a simmer. Place the egg whites over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved; if you have a candy thermometer, you’re looking to reach 160° F.
(2) Transfer the egg white mixture to the bowl of a stand mixer. Beat on high with a whisk attachment until the mixture is room temperature and reaches opaque, glossy peaks.
(3) Reduce speed to medium and add the butter, a piece every few seconds. Continue beating until the butter is fully incorporated and the mixture is silky and firm enough to pipe. If the mixture looks soupy or curdled, do not lose faith, and continue beating—it will get there! Beat in the vanilla, salt, champagne, and food coloring (if using) until smooth.
To make the cupcakes:
(1) Separate eggs; discard 2 of the yolks. Allow remaining yolks, the egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, generously grease twelve 2 1/2-inch muffin cups. If using vanilla bean, use a sharp knife to scrape seeds from vanilla bean halves; set seeds aside. In a medium bowl stir together flour, baking powder, and salt.
(2) Preheat oven to 350° F. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight); set aside.
(3) In another large mixing bowl beat butter on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in the reserved egg yolk and the vanilla seeds or vanilla extract. Alternately add flour mixture and champagne to butter mixture, beating on low speed after each addition just until combined. Fold half of the beaten egg whites into the batter to lighten; fold in remaining beaten egg whites. Spoon batter into prepared muffin cups, filling each about three-fourths full.
(4) Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
(5) Place jam in a pastry bag fitted with a round tip. Insert the tip into the top of each cupcake. Squeeze about 1 teaspoon of the jam into the center of each cupcake. Spread or pipe Champagne Swiss Meringue Buttercream on cupcakes. Decorate with jimmies, coarse sugar, and/or other white sprinkles.
(Classically Delicious Southern Cake) NEXT PAGE>>
Quick tip: Make the cupcakes ahead and freeze them, then make the frosting when you’re about to serve them.
Thanks to Recipe.com for this deliciously festive cupcake recipe.