At this point, I cannot remember which daughter or what I made these yummy cakes for but I do remember how beautiful they turned out. These Champagne cupcakes are decadent and EASY! Just the treat for your valentine!
1 box white cake mix
1 1/4 cups pink Champagne (the sweeter the better)
1/3 cup vegetable oil
3 egg whites
pink food coloring (Ace of Cakes makes a lovely pink)
Follow directions on the box of cake mix substituting the Champagne for water. Add about five drops of coloring. Bake as directed.
Cool cupcakes and use your decorator tip to fill the cupcakes with Bavarian cream:
Bavarian Cream Recipe:
2 cups evaporated milk
1 cup half and half
6 egg yolks
2/3 c. granulated sugar
1 tbsp. unflavored gelatin (Knox)
3 tbsp. cold water
wee bit of vanilla
Put milk and vanilla in a saucepan and bring to a boil. Beat the egg yolks and the sugar on medium speed until the mixture whitens and forms a ribbon. Still beating, add the milk to the egg yolks. Pour the mixture back into the saucepan. Heat slowly, stirring constantly with a wooden spoon. Yes, a wooden spoon is a must! DO NOT ALLOW TO BOIL. When the liquid coats a spoon, remove from heat, and place the pan in a bowl of cold water to stop the cooking. WHILE STILL WARM, add the gelatin that has been dissolved in the cold water. Cool in refrigerator. When cooled, pipe into cupcakes
Frosting: Champagne Butter Cream
After cupcakes are cooled and filled, you may frost or pipe.
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup Champagne
1 teaspoon vanilla
Pink food coloring to needed shade
Cream butter and sugar, add Champagne and vanilla. Drop food coloring in until shade desired. Frost or pipe onto cupcakes. Enjoy!