What better treat for Valentine's Day then some champagne cupcakes? When a friend showed me this recipe, I was instantly looking for an occasion to make it.
The cupcakes and pastry cream filling have a light champagne taste. I made a slight tweak to the frosting because I thought it was a little too sweet. You can try either way and adjust it after you taste it.
|The champagne combined with sour cream, and the dry ingredients in a separate bowl.|
The recipe can be found at the Sprinkle Bakes Blog. My revised version of the frosting is below.
|Just out of the oven.|
|The pastry cream filling. I carved out the filling with a spoon.|
Champagne Cupcakes Frosting (Revised):
1 cup plus 1 tbsp champagne or prosecco
2 sticks of butter softened
3 1/2 cups confectioners' sugar
2 oz. cream cheese
1 tsp vanilla
Prepare frosting as in the original directions, but add the additional cream cheese, confectioner's sugar and vanilla.
|Beautiful champagne cupcakes.|
Also, I had plenty of the pastry cream filling for another batch of the cupcake batter.
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