4 years ago10,000+ Views
If you heart yourself, and you better, then it's totally normal to spend Valentine's Day baking these up and eating them all by yourself...binge-watching your favorite Netflix TV show. In my case, it's HBO's, "Getting On." Love, love, love me some awkward comedies. Back to baking... This recipe is an old standby that I found on one of my favorite websites, Definitely check them out. Whether you're really celebrating something special, like Valentine's Day or a wedding or a birthday, you can't go wrong with these babies. Ingredients: Cake: 1/2 cup butter softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1-3/4 cups flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sour cream 1/2 cup Champagne Pastry Cream: 1/2 cup heavy cream, divided 1/2 cup Champagne 2 tablespoons cornstarch 5 tablespoons granulated sugar 1 whole egg 2 egg yolks 2 tablespoons unsalted butter 1 teaspoon vanilla Frosting: 1 cup plus 1 tablespoon champagne 2 sticks of butter softened 2-1/2 cups confectioners' sugar Pastel dragées Directions: Make the cupcakes: 1. Preheat oven to 350 degrees. 2. In the bowl of a stand mixer cream together butter and sugar until light and fluffy. 3. Add eggs one at a time beating well after each addition. 4. Add vanilla and mix. 5. Separately, whisk together flour, baking soda, baking powder and salt, set aside. 6. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). 7. Add flour and Champagne mixture alternately, beginning and ending with flour. Batter will be thick. 8. Fill cupcake papers with 1/4 cup level measures of batter. 9. Bake for 17-22 minutes. Set aside. Make the pastry cream filling: 1. In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. 2. Combine the remaining heavy cream, sugar and 1/2 cup Champagne in a saucepan; bring to a boil then remove from heat. 3. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. 4. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. 5. Return the remaining Champagne/heavy cream mixture to a boil. 6. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. 7. Remove from heat and beat in the butter and vanilla. 8. Cut a divot into the top of each cupcake and fill with pastry cream. 9. Trim the cut-out cake pieces flat to make a "lid" and place on top of the filled divot. Make the frosting: 1. Place 1 cup of champagne in a small saucepan. 2. Simmer over medium-high heat until reduced to 2 tablespoons. 3. Transfer to a small bowl or condiment cup and allow to cool. 4.In the bowl of a stand mixer, cream softened butter and powdered sugar together. 5. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Champagne plus 1 tablespoon Champagne from the bottle and mix well. 6. Frost the cream-filled cupcakes and decorate with pastel dragées.
OH you are going to love it. The cast is superb. But the writing is brilliant. Tell me the moment you finish it @danidee!
I will totally watch "Getting On". Niecy Nash is my spirit animal.
I think i might have seen or heard this before. Part of me thinks it's purely satire but I could be mistaken. Those shows drive me nuts when the couples argue and bicker on camera. It's unnerving. lol Check out "Getting On." Soooo awkward and funny.
It's this weird reality TV show where this 'cat whisperer' pet therapist visits families who own angry and aggressive cats and trains those cats not to be total jerks. It's so stupid. Naturally, for that reason, I'm obsessed with it.
Lolol Do explain @danidee
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