Thursday, April 28, 2011

Countdown to the Royal Wedding

The countdown for the Royal Wedding has begun! I was watching the news after women’s rosary & mass this morning, and everything on TV was either about the Royal Wedding, or of course, the weather.
Since we’re still in the wonderful Octave of Easter, I’ve decided to make Royal Wedding Champagne Cupcakes for my Bible Study tomorrow. My student disciple, Emilie, is going to come help me, it should be fun1
Here’s the recipe from Lisa Thiele’s blog With Style & Grace

Champagne Cupcakes with Strawberry Filling
{Recipe Adapted by BHG}
PRINT Recipe
  • 6 eggs, separated (4 egg whites and 2 yolks)
  • 2/3 cups butter
  • 1 vanilla bean, split, or 2 teaspoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1-1/2 cups sugar
  • 3/4 cup champagne
  • 2/3 to 3/4 cup raspberry, strawberry, or blackberry jam
  • 2 1/2 cups shortening
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoons almond extract
  • 10 cups powdered sugar, split
  • 1/4 cup champagne, plus 2-4 tablespoons additional
1. Separate eggs. Discard four yolks. Allow remaining yolks and whites and butter to stand a room temperature for 30 minutes. Meanwhile, line (or grease) your cupcake pan, set aside. For vanilla bean, use a sharp knife to scrape the seeds from vanilla bean halves; set seeds aside. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees 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. Using you electric mixer, beat butter on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in the reserved egg yolks and the vanilla seeds or vanilla extract. Alternately add flour mixture and champagne to the 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 egg whites.
4. Use an ice-cream scoop to fill the muffin cups, filling each about three-fourths full.
5. Bake for 15-18 minutes. Insert a toothpick into the centers and if it comes out clean, it’s ready. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. Place jam in a pastry bag fitted with a round tip. Insert the tip into the top of each cooled cupcake. Squeeze about 1 teaspoon of the jam into the center of each cupcake.
In a large bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for about 30 seconds. Gradually add 5 cups powdered sugar, beating well. Add champagne; beat to combine. Gradually add 5 cups additional powdered sugar, beating on medium speed. Add 2 to 4 tablespoons additional champagne until frosting reaches spreading or piping consistency.
I’ll let you know if mine turned out to be as cool as Lisa’s

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