Chocolate Champagne Cupcakes, Strawberry Jam Filling, and Champagne Cream Cheese Frosting What could say Valentine’s Day more than a cupcake that combines the most classic flavors of that day? Chocolate, strawberries, and champagne. Yum! I was recently asked by the wonderful Carrie at Class Foundry to come up with something special for Valentine’s day. Initially, I racked my brain trying to think of what cocktail I could turn into a cupcake. I looked up tons of pink, fruity cocktails, but nothing seemed quite right. I decided to just keep it classic and go with champagne. Add chocolate and strawberries, and you get the perfect cupcake to make for this holiday. So, I created these chocolate champagne cupcakes with sweet strawberry jam filling and topped with my favorite champagne cream cheese frosting. They will be a great gift to give that special someone or to enjoy with friends and family♥ [ INGREDIENTS ]
Chocolate Champagne Cupcakes 2 cups + 2 tablespoons sugar 1 ¾ cups all-purpose flour 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed) 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1/2 cup champagne or sparking wine (I used Presto Prosecco Brut) 1/2 cup boiling water Strawberry Filling 3 cups small diced strawberries 1-2 tablespoons of sugar, depending on the sweetness of the strawberries 1 tablespoon cornstarch 1 tablespoon water Champagne Cream Cheese Frosting 1 stick unsalted butter, room temperature 8 ounces cream cheese 4 tablespoons Champagne or sparkling wine (I used Presto Prosecco Brut) 4 cups powdered sugar, sifted [ DIRECTIONS ] Chocolate Champagne Cupcakes
Strawberry Filling
Champagne Cream Cheese Frosting
Put it all together
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Profiteroles filled with Baileys Whipped Cream and dipped in Dark Chocolate Recipe adapted from Red Shallot Kitchen One of my new year's resolutions was to try something new every month. At least one little thing. It could be anything from eating a new kind of food, to hiking in a park I've never been to before, or even baking something I never had before. As January was starting to come to a close, I realized I hadn't yet done my new thing for the month. Combine that with my desire to bake something boozy, and that is how I ended up making these Baileys Profiteroles. I remember being little and having store bought cream puffs (or profiteroles if you prefer the fancier name) at a tea party at my gran's house. They were so good! Light and fluffy and sweet. Soon my eyes were opened up to eclairs and other fancy french pastries. As a baker, I have always been intimidated by these delectable treats. However, these are actually fairly easy to make. It's a simple dough that is easily filled with cream and then delightfully dipped in melted chocolate. Being the Tipsy Muffin, I had to find a way to also make these fancy puffs a bit tipsy, and adding Baileys to the cream was the perfect way to do that. I've been sharing these with my friends and family and they have been a big hit! I hope you enjoy them just as much as I have! [ INGREDIENTS ]
Pate a Choux 1 cup water 6 tablespoons butter 1 ¼ cup all-purpose flour 5 large eggs Baileys Whipped Cream 2 cups heavy whipping cream 1/3 cup Baileys Irish Cream 3 tablespoons granulated sugar Chocolate topping 1 ½ cup dark chocolate chips (I prefer Guittard Extra Dark) [ DIRECTIONS] Pate a Choux
Baileys Whipped Cream
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Note: An alternative to this is to make the profiteroles, but instead of dipping them in chocolate keep them plain. Then serve with a warm chocolate sauce like this one: [ INGREDIENTS ] Chocolate Sauce 1 cup chocolate chips (I prefer Guittard extra dark) 1/2 cup heavy cream 1 tablespoon butter [ DIRECTIONS] Chocolate Sauce
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AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
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