Champagne Cupcakes

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Oohh did someone say Champagne and Cupcakes?!  Oh My Goodness! Two of my favorite things combined in one little package of happiness!!! When entertaining family that have not been over in 11 years it is time to celebrate and have a little fun!  Michelle celebrated her “29 again” birthday with us and this was the delicious little treat that I served for her Celebration!
I wish I could say that this was my original recipe but I have to give proper credit to Kystina Castella and her Crazy About Cupcakes cookbook.

For the Cupcakes:
2/3 cup butter at room temp
1 1/2 cups granulated sugar
2 3/4 cups AP flour ( I wish I had used Cake Flour as the cupcakes were very dense and I think they would have been lighter if I had used Cake Flour. So use Cake Flour not AP)
3 tsp baking powder
1 tsp salt
3/4 cup champagne
6 large egg whites at room temp
For the Frosting:
3/4 cup vegetable shortening
1 1/2 sticks butter at room temp
3-6 tbs champagne
4 1/2 cups powderd sugar
3 tbs merguine powder

Pre heat oven to 350 and place liners in cupcake pan.  In a large bowl cream together the sugar and the butter till fluffy.

  Add the dry ingredients alternately with the champagne on low spead to med low spead til combined.

Oh and by the way you know my saying as long as you are cooking with wine, go ahead and have a glass!

In a large bowl beat the egg whites on high until stiff peaks form.

Gently fold in 1/3 of the egg whites into the batter and then fold in the remaing egg whites.  This will be hard to do as the batter is very dense.  I really think the Cake Flour would have made a big difference.  Fill the cupcake lines 2/3 full and bake at 350 for 20 min.

Cool on a rack to keep bottoms from getting soggy.
To make the Frosting:
Combine all ingredients in a mixer with the paddle attachment

Frost with a palate knife and tap the frosting while pulling up to form the peaks.  If you don’t want this look you can still frost smoothly.  These were very very good and will make a great showy centerpiece to any event!

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About the plaid and paisley kitchen

I am just like you, a modern woman juggling life, family, work, and always struggling to find time to work on my hobbies. As the wife of a very picky eater with very definitive likes and dislikes, (Mostly misconceptions of what something may taste like.) I can honestly say that every recipe on here is “Stevie Approved!” I am the Great-Granddaughter of German immigrants and I learned to cook in my mother’s and grandmother’s kitchens. As I grew and gained experience in my own kitchen I took the lessons I learned and branched out and started new traditions mixed with Old World styling. I was raised by a very artistic and talented mother, and if I inherited just a tad of her abilities then I consider myself very lucky. In primary and secondary schooling I was always heavily involved in art and drama. I still have a great passion for the theater. I think that a household should have a healthy dose of dramatic flair. I feel that food should be prepared with quality and fresh ingredients, and that meals should be served with love. I believe a home should be comfortable and beautiful at the same time, and that an organized home is a happy home!

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