Elegant Champagne Cupcakes Fit for a Celebration

Moist Vanilla Cake and Luxurious Custard Filling

The journey begins with a simple yet moist vanilla cake batter, infused with the subtle flavor of champagne. The batter is then divided into lined muffin tins and baked to perfection. Once cooled, the centers are scooped out and filled with a rich, creamy custard, also flavored with champagne.

The Finishing Touches

To complete these masterpieces, a lightly sweetened whipped cream is piped onto each cupcake, followed by a sprinkle of edible gold dust for added glamour. The result is a truly decadent treat that’s sure to impress.

Make-Ahead Magic

One of the best things about these cupcakes is that they can be made ahead of time. The filling can be prepared up to 2 days in advance, and the cupcakes can be baked the day before filling and frosting.

Recipe Breakdown

• For the Cupcakes:
  • 3 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 4 large eggs, at room temperature
  • 1 3/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup canola oil
  • 1 cup champagne or other sparkling wine
• For the Custard:
  • 1 1/2 cups half and half
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • Pinch of fine salt
  • 1/3 cup champagne or other sparkling wine
  • 2 1/2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
• For Finishing:
  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons granulated sugar
  • Edible gold dust, for decorating

Step-by-Step Instructions

1. To Make the Cupcakes:
   1. Preheat the oven to 350°F. Line two 12-well muffin tins with paper cupcake liners.
   2. Sift together the flour, baking powder, and salt. Whisk to combine.
   3. Add the eggs, sugar, and vanilla extract to the mixer bowl. Mix on medium speed for 1 minute.
   4. Reduce the mixer speed to low and add the oil in a slow, steady stream.
   5. Add a third of the flour mixture to the mixer bowl and stir until just barely blended. Repeat.
   6. Divide the batter evenly between the muffin wells and bake for 10-15 minutes.
2. To Make the Filling:
   1. Heat the half and half in a medium saucepan over low heat until hot but not boiling.
   2. Beat the egg yolks, sugar, and salt until combined. Add the champagne and whisk to combine.
   3. Mix a third of the heated half and half into the egg yolk mixture while whisking.
   4. Pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
   5. Strain the mixture through a sieve and into a mixing bowl. Add the butter and vanilla extract and whisk until combined.
3. To Assemble:
   1. Whip the chilled cream in a stand mixer fitted with the whisk attachment until medium-firm peaks form.
   2. Add the sugar and whip until combined.
   3. Scrape the filling into a pastry bag fitted with a small tip.
   4. Pipe each center core with the custard filling.
   5. Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe whipped cream on top of each cupcake and sprinkle with edible gold dust.