Receta Champagne Cupcakes - La Boheme Inspired

by Cakelaw

In you, I see the dreams that I have always longed for! Rudolfo, La Boheme My Pilates instructor is soon to be married (their third date after previous cancellations) - I have my fingers crossed that it will go ahead smoothly.  I thought their forthcoming wedding would be the perfect occasion for me to finally make the Champagne Cupcakes from the La Boheme episode of Cupcake Wars. I have wanted to make these cupcakes for ages, and I was so pleased to finally have an occasion to do so. These cupcakes are made by an unusual method, where all of the ingredients are placed into a mixing bowl at once and beaten together. I wasn’t sure how this would turn out, but the resulting cakes were light and airy: For the icing, I made the champagne buttercream from Sally’s Baking Addiction, which is flavoured with reduced champagne, rather than the Italian buttercream featured in the original recipe (I am not a fan of Italian buttercream). I decorated the cakes with pink glittery fondant hearts - I think they are so pretty:  If you would like to try your hand at making these cupcakes, you will need:4cups plain flour 3 cups white sugar5 teaspoons baking powder1/2 teaspoon baking Skoda1/4 teaspoon salt1 2/3 cups milk1 cup shortening1/2 cup champagne1 tablespoon vanilla extract8 egg whites (makes 24 cupcakes) Preheat the oven to 180 degrees Celsius, and line two x 12 hole muffin tins with paper cases. In a large mixing bowl, combine the flour, sugar, baking powder, baking sofa and salt. Add the milk, shortening, champagne and vanilla and beat in a stand mixer on low speed until just combined, then beat on medium speed for 2 minutes.  Add the egg whites and beat for a further 2 minutes. Using an ice cream scoop, divide the batter evenly between the papercases and bake for 20 minutes or until cooked through. Remove the cakes from the oven and unmoved onto a wire rack to cool completely. For the frosting: 180ml champagne230g butter4 cups icing sugar 1 teaspoon vanilla Pinch of salt Reduce the champagne over low heat in a small saucepan until it is reduced to 1/4 cup. Cool. Beat the butter in the bowl of a stand mixer until light and creamy. Beat in the icing sugar on low speed, a cup at a time. Beat in 3 tablespoons of the reduced champagne, the vanilla and the salt. Pipe frosting on top of the cupcakes and decorate as desired.