Time consuming but really good!

Ingredients:

• 2 ¾ c flour
• 3 tsp baking powder
• 1 tsp salt
• 2/3 cup butter, softened
• 1 ½ c sugar
• 3/4 cup + 2 tbsp Asti Spumanti or Moscato
• 6 egg whites (save yolks)
• Sabayon filling (recipe follows)
• Frosting (recipe follows)
• Colored sprinkles for garnish

Directions:

1. Preheat the oven to 350°.
2. Prepare 24 cupcake pan with liners.
3. Cream the butter and sugar until light and fluffy.
4. Sift the flour, baking powder and salt together in a large bowl.
5. Alternate adding the dry ingredients and Asti Spumanti into the creamed mixture at low speed . Be careful not to over mix.
6. Beat the egg whites with until stiff peaks form. Make sure the bowl you’re doing this in is dry or this will affect the peaks. Firm peaks are key.
7. Fold 1/3 of the egg whites into the batter to get it started then fold in the remainder. Be careful not to deflate too much.
8. Fill the liners 2/3 full with batter. This batter will rise a lot, so try not to over fill.
9. Bake for 16-20 minutes or until the toothpick test comes back clean. Rotate the cupcakes halfway through.
10. Let cool on wire racks.

Make these cupcakes the day before.

Comments: The cake portion is incredibly light and fluffy with a wonderful champagne aroma and flavor. Be sure to get your egg whites firm so the cake maintains this fluffiness. If not, they will end up dry and crumbly. Also, the champagne (or sparkling wine) is extremely important. You want something that is sweet but also cheap since you’re using it to bake (and drink from the bottle while you wait for them to finish). After testing several bottles (it’s a rough life), I decided on Martini & Rossi Asti which was far sweeter than the usual brut and extra dry varieties that are everywhere on New Year’s.

“Champagne” Sabayon Filling

From Emeril Lagasse

Champagne Sabayon Filling Ingredients:

• 4 large egg yolks (save them from the cupcakes)
• 4 Tab sugar
• 1/2 c Asti Spumanti

“Champagne” Sabayon Filling Directions:

1. Bring water to a simmer in a half-full saucepan.
2. Whisk the ingredients until smooth in a metal bowl.
3. Create a double boiler by putting the the bowl over the saucepan and whisk constantly until the sauce is thick and doubled in volume (about 5 minutes).  (or use a double boiler if you have one.)
4. Chill in the fridge for half an hour to thicken it more or just let it cool on the counter to room temperature before filling. Be sure to stir it after removing it from the fridge.
   Poke a hole in the center of each cupcake and spoon in some sabayon.

Comment: For being such a simple recipe, I was shocked by how incredible the sabayon was. I couldn’t stop dipping my finger in it until I realized I wouldn’t have enough for the cupcakes. The “champagne” really pops in this creamy presentation (which would also go great on top of berries).  In fact, my favorite part of these cupcakes was the wonderful center.

“Champagne” Buttercream Frosting

Adapted from GimmeSomeOven.com

“Champagne” Buttercream Frosting Ingredients:

• 3¼ c powdered sugar
• 1 c butter, softened
• 1 tsp vanilla extract
• 5-8 tbsp sweet champagne (Asti Spimante)

“Champagne” Buttercream Frosting Directions:

1. Mix the powdered sugar and butter together over low speed until well blended then ramp it up to medium.
2. Add the vanilla and champagne at medium speed for a minute. Vary the amount of “champagne” to thin the frosting.
   Frost the cupcakes

Serves: 24 cupcakes

Source: My Mess Their Kitchen adapted from GiveMeSomeOven.com and AllRecipes.com