Sparkling Champagne Cupcake with Cherry Filling and Champagne Buttercream Frosting
Start the New Year off right. Make this champagne cupcake that has a cherry filling and a Cherry on top!
Equipment
- stand mixer
- apple core
- saucepan
- measuring cups
- measuring spoons
- mixing bowl
Ingredients
The Cupcake
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 1/2 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 Tablespoons heavy cream
- 1/2 cup champagne
The Cherry Filling
- 1 cup cherries ( fresh or frozen that have been thawed)
- 3/4 cup sugar
The Frosting/Icing
- 1 cup softened unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 3 Tablespoons reduced champagne- instructions below will need one cup of champagne
Instructions
To Start
- Preheat oven to 350 degree and place cupcake liners ito a cupcake baking pan
- Reduce champagne for frosting and make cherry filling before starting with the cupcakes
Champagne Reduction
- Place one cup of champagne into a saucepan and boil down the liquid to about 1/4 cup. Set aside and allow to completely cool
Cherry Filling
- Place one cup of cherries and 3/4 cup of sugar into a saucepan. Stir until sugar melts. Simmer until the mixture starts to thcken into a jam (it will coat the back of a spoon without rolling off). Remove from heat and allow to cool completly.
Making the Cupcakes
- in a large mixing bowl or stand mixer, add sugar, vegetable oil, eggs, vanilla and sour cream.Mix until well blended scraping down the side of the bowl as needed.
- Add the dry ingredients to the mixing bowl ( flour, baking pwder and salt) Mixing well and adding in the champagne and heavy cream. Continue to mix until the batter comes together without any lumps.
- Divide the batter into the cupcake liners. Filling the liners about 2/3 to 3/4 full.
- Bake for 12-15 minutes. Check for doneness at 12 minutes and add additional time if needed. Do not over bake. The cupcakes will be light in color and bounce back when touched. Check for doneness with a toothpick. Cool the cupcakes completely before filling them.
Making the Champagne Buttercream Frosting
- In a stand mixer cream the butter until light and fluffy
- Add vanilla, and reduced champagne. Mix well
- Add powdered sugar slowly
- Adjust the frosting consistancy as needed. If too thin, add more powdered sugar. If to thick, add more reduced champagne ( one teaspoon at a time)
- Place frosting into a piping bag
Filling the Center of the Cupcakes
- Using a apple core, remove the center of the cupcakes. Keep the centers to cap off the hole that is made
- Place the cherry jam into a piping bag and cut off the end of the bag. Fill each cupcake with the cherry jam
- Replace the center cake that was removed to cap off the cupcake
Decorating the New Years cupcake
- This is where your imagination can go wild and you can be very elaborate or simplistic as you like.
- I decided that I wanted the cupcakes to have the new year 2021 in chocolate, add sprinkles and top the cupcake off with a cherry.
- The champagne buttercream frosting was piped onto the cupcakes using a piping bag.
- The year 2021 was first written on parchment paper. Chocolate waffers were melted and placed into a piping bag. The numbers were traced with the chocloate ensuring that each number connected. The parchment paper was set aside allowing the chocolate to harden.
- Sprinkles were placed on top of the frosting and the chocolate year 2021 was added along with a cherry
