This is the first post of a bonus mid-month feature -- Food Network's "A Year of Cupcakes." Each month I will be posting the link to the featured recipe and some of my observations of my exploits during my attempt to make the cupcakes -- plus pictures!
January's feature is a Champagne-Vanilla Cupcake. The cupcake batter is pretty basic and uses whipped egg whites to make them fluffy and light. It also uses, as the name implies, champagne which also helps give it a light and fluffy texture. Even though there is champagne in the batter, baking the cupcakes gets rid of any alcohol. However, the icing is a different story. The icing is a custard icing. A custard is made with egg yolks and unflavored gelatin using champagne as the liquid. Even though the custard is cooked over medium heat, the smell of the champagne is still very dominant. Whipped cream is then added to the gelatin custard and chilled so that it can be piped onto the cupcakes. So if you are serving these cupcakes to children, you will want to substitute another type of icing -- whipped cream would work well.
Here are a few pictures of my adventure:
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