Champagne Cupcakes filled with Pomegranate Curd and Grand Marnier Whipped Frosting Recipe adapted from Life, Love & Sugar, Baking a Moment, and Brown Eyed Baker Last week, The Tipsy Muffin celebrated it's first anniversary! I can't believe how quickly the past year has flown by. I have had such an amazing time turning cocktails into cupcakes and making all kinds of desserts a little tipsy. And I definitely have to say thank you to all of my family and friends. They have been constant supporters (and taste testers) of all my baking endeavors. Even when things didn't turn out quite as expected. I especially have to thank my sister, Natalie, for her photography and her amazing design aesthetics. This blog would not nearly look as good if it wasn't for her. And of course thank you to everyone who reads this blog and has used these recipes to make their own desserts! And to mark my first year blogging, I wanted to come up with something celebratory, fun, and good for the holidays. It of course had to be a cupcake, since that is the dessert that started this whole adventure. Nothing says celebration more than champagne, so after researching several different champagne cocktails, I found the pomegranate poinsettia. The cocktail is champagne, pomegranate juice, and a little bit of citrus liqueur. Creating a cupcake from this cocktail seemed pretty straightforward. I decided to make a champagne flavored cupcake, fill it with a pomegranate curd, and top it off with one of my favorite frostings with just a splash of Grand Marnier. The cupcake and frosting are sweet and the tartness of the pomegrante curd creates the perfect balance. This dessert will be perfect to share with your friends and family over the upcoming holidays. There are some more exciting things in store for the Tipsy Muffin over the next few weeks. I will be excited to keep you all posted on what's coming up next for me and my baking adventures! Cheers to many more blog posts and tipsy treats! [ INGREDIENTS ]
makes approximately 24 cupcakes Pomegranate Curd 1/4 cup cornstarch 2 tablespoons granulated sugar 1 tablespoon water 2 large cage-free egg yolks A pinch of salt 2 cups unsweetened pomegranate juice 2 tablespoons unsalted butter Champagne Cupcakes 3 ⅓ cups all purpose flour 2 cups granulated sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 ½ cup unsalted butter, at room temperature 6 large cage-free whites 2 teaspoons vanilla 1 cup sour cream 1 ¾ cups sparkling wine or champagne (I used Cupcake's Prosecco) Grand Marnier Whipped Frosting 8 oz. cream cheese, at room temperature 1/2 cup granulated sugar 2 tablespoons Grand Marnier 2 cups heavy whipping cream [ DIRECTIONS ] Pomegranate Curd
Champagne Cupcakes
Grand Marnier Whipped Frosting
Put it all together
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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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