Champagne Vanilla Cupcakes - January Cupcake

OK, OK, OK, I know it is now February 18th, and this is a January cupcake recipe.  I am behind, but I am catching up, and here comes another Food Network Recipe.  In a previous post, I blogged about my February cupcake (which was a HUGE hit), and that I will be publishing a monthly themed cupcake.  So I ran across this recipe, which I made a few adjustments to, because I didn't have a vanilla bean in my house.  So the recipe below is how I made the cupcake and frosting, as I made a few slight variations to the original recipe.

Looking back at January, my house was filled with lots of goals to tackle 2018!  I actually started a goal book, and have been adding to it as I think of different things I would like to accomplish in my life.  One of them is this food blog, but honestly, do you know how rewarding it is to scratch off a goal that you have accomplished?

Another goal of mine is to become a better expert in icing, marinades, vinaigrette's, and other amazing additions to a meal or pastry item.  This icing, that I made, is more of a custard type frosting (first time attempting this kind), and it was a different texture and created a new food adventure when eating it.  Of course it is also a little tangy, because when you think of January you think of New Year's right?  And when you think of New Year's, of course you think of Champagne. 

Here's to 2018, and a toast to this unique but very tasty cupcake!

For the Food Network Recipe - https://www.foodnetwork.com/recipes/food-network-kitchen/champagne-vanilla-cupcakes-3589726

Ingredients:

For the cupcakes:
1 half-bottle (375 ml) champagne
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons salted butter - room temperature
3/4 cup sugar
1 large egg, separated

For the custard frosting:
2 teaspoons unflavored gelatin powder
1/2 cup sugar
1/4 teaspoon kosher salt
4 large egg yolks
1/2 cup cold heavy cream
Sugar pearls for decorating

Directions:

1. Make the cupcakes: Preheat the oven to 350 degrees F. 
2. Line 12 cup muffin pan with liners.
3. Pour the champagne into a bowl and whisk until the bubbles dissipate.
4. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting.
5. Whisk the flour, baking powder and salt in a medium bowl.
6. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes.
7. Add the egg yolk and beat until smooth.
8. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined.
9. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
10. Divide the batter among the prepared muffin cups (I use a cookie dough scooper, which is two scoops per muffin cup), filling each about two-thirds of the way.
11. Bake until the tops of the cupcakes spring back when gently pressed, 20-25 minutes.
12. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
13. Make the frosting: Pu 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes.
14. Whisk the sugar, salt and egg yolks in a small saucepan until smooth.
15. Whisk in the remaining champagne (about 1 cup).
16. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 5 minutes.
17. Pour the mixture into a large metal bowl.
18. Add the gelatin mixture and stir until dissolved.
19. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes.  (or you can freeze to speed up the process but keep an eye on it).
20. Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form.
21. Add the whipped cream to the custard and gently whisk until combined.
22. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes.
23. Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes.  
24. Decorate with sugar pearls.
25. Refrigerate immediately to set the frosting, at least 30 minutes.