Champagne and Hats

We’ve been a little busy this summer.

If you remember, we were invited to provide sweet treats to those beautiful people attending way back in June. Both the party and the cupcakes were a hit. We got lots of great feedback on our delicious champagne angel food mini cakes.

For these heavenly one-bite mini cakes we used the following from . We decided that due to time constraints we would forgo the strawberry filling and just use the champagne cake recipe for our party favors.

Champagne Cake:

  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 egg whites
  • 1 cup Champagne (we used Jacob’s Creek sparkling rose)

Preheat oven to 350 degrees F (that’s 180 C). Place cupcake liners in a muffin tin. In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar until light and fluffy. Add vanilla and beat in egg whites one at a time. Beat in flour mixture and champagne in three alternating additions, starting and ending with dry mixture. Pour batter into tins and bake 12 to 15 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean.

For the frosting we used but added fresh strawberry puree and half a package of cream cheese. We use cream cheese to cut down on the sweetness of the butter cream as the Japanese palette inclined to enjoy extreme levels of sweetness.

Champagne Frosting:

  • 1 cup plus 1 tbsp. champagne or prosecco
  • 2 sticks of butter softened
  • 1/2 package cream cheese
  • 2 1/2 cups confectioners’ sugar
  • 1 cup strawberry puree

Place 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until reduced to 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool. (Make sure to watch it very closely. We lost some precious sparkling wine because it simmered too long)

In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and cream cheese together. Gradually add powdered sugar to desired consistency.  Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.

After our successful presence at Fucking Friday we were invited to a hat themed party. Of course we couldn’t resist making hats for our cupcakes.