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Champagne frosting (now with double the bubbles!)

22 May

I love a good Italian buttercream frosting, but that is the high maintenance version of sugary delight. It takes specific ratios, and doesn’t leave much room for creativity.

A good frosting based on butter and powdered sugar on the other hand…that you can whip together with little regard for measurements…and a lot more booze. Obviously, my kinda frosting. Like the previous recipe, you can use this on champagne cupcakes, or just eat it with a spoon. (I won’t tell anyone)

ImageChampagne frosting

Note: all measurements are approximate. keep adding until it’s the consistency you want – you really cannot mess up this frosting.

3-4 cups powdered sugar

2 sticks butter (softened)

1/2 cup champagne

1) Whip the butter with 2 cups of powdered sugar in a stand mixer, then add the champagne and an additional cup of powdered sugar.

2) If this is the consistency you want – bingo. If not, add more powdered sugar until it is the right consistency. If it ends up too dry – add a bit more champagne.

3) Enjoy.

Champagne cupcakes

21 May

Now that you’ve made champagne frosting (wait, you haven’t? Go back and make champagne frosting. Right now. This is not a drill), you’re probably going to want something to put it on.

And what better than champagne cupcakes?


Champagne cupcakes (adapted from Gimme Some Oven)

2 3/4 cups flour
1 tablespoon baking powder
11 tablespoons butter (salted)
1 1/2 cups sugar
3/4 cup champagne
6 egg whites
1) Preheat the oven to 350 degrees, and prepare muffin pan with cupcake liners.
2) In a stand mixer, using the whisk attachment, beat egg whites until they form soft peaks. Transfer to another bowl and set aside.
3) Using stand mixer, mix butter and sugar until fluffy. Combine flour and baking powder, then add while mixing on medium speed. Slowly pour in champagne and mix until just combined.
4) Gently fold in the egg whites. You’ll want to use your hands – and this will get messy, but don’t overmix.
5) Fill cupcake liners 2/3 of the way full.
6) Cook for 22-25 minutes, or until a knife inserted comes out clean.
7) Let cool before frosting. I recommend champagne frosting, of course!

Italian buttercream frosting…with champagne, of course!

21 May

As I started to brainstorm ideas for champagne week, I knew that frosting was a key component of my plans. It’s (usually) easy to make, and versatile, and besides, everyone loves frosting.

That said, I didn’t quite think through how difficult making an Italian buttercream frosting hold champagne would be. It worked, though I will say that the champagne frosting recipe I’m putting up later today is probably best if you want a really boozy experience.


Champagne Italian Buttercream Frosting

3/4 cup sugar

1/4 cup water

5 large egg whites

2 cups (4 sticks) butter – unsalted. Room temperature but not melted.

1 tsp vanilla

3-4 splashes champagne

1) Over medium heat, bring 1/2 cup sugar and 1/4 cup water to a boil. Cook until it reaches the soft ball stage (240 degrees F as measured on a candy thermometer)

2) While the sugar mixture heats, beat the eggs whites in a stand mixer until slightly frothy. Add the remaining sugar, and whip until soft peaks form.

3) Once the sugar mixture boils, pour into the egg whites while mixing on medium-high speed. Mix for 2-3 minutes, or until the egg whites are once again holding a soft peak.

4) Let sit for 5-10 minutes, or until the bowl is mostly cool.

5) Cut butter into small pieces (approx 1 tablespoon) and add while mixing on medium speed. Mix until fully incorporated.

6) Add in vanilla and a few splashes of champagne (not an exact measure – mostly, you don’t want to add too much liquid here). At this point, you’ll want to remove the bowl from the stand mixer and mix with a large plastic spoon or spatula. Mix until just incorporated.

7) Try not to eat with a spoon. No, really. Just try.

NY Style Cheesecake with Strawberries and Fudge Sauce

20 May

This wasn’t supposed to be my post today. It was supposed to be champagne truffles, and you were supposed to be impressed at how amazing these truffles were. Alas, life intervened, and my beautiful champagne truffles turned into…well…champagne fudge sauce.

So I did what any rational person would do, and made a cheesecake, and drizzled the fudge sauce over the cheesecake. I mean, it was the only acceptable response.


NY Style Cheesecake

2 cups graham cracker crumbs

1/2 cup salted butter, melted

3 tablespoons sugar

4 packages (8 oz) cream cheese

2 tablespoons cornstarch

1 1/3 cups sugar

1 tablespoon sugar

3 eggs

1 cup greek yogurt

1) Preheat oven to 300 degrees.

2) In a small bowl, combine the graham cracker crumbs, butter, and 2 tablespoons of sugar. Press into the bottom of a 9 inch springform pan, and up along the sides (2 inches or so).

3) Bake crust for 14 minutes, or until slightly browned. Let cool on wire rack while you make the cheesecake mixture. Turn oven up to 325 degrees.

4) In a stand mixer, mix cream cheese on high speed until fluffy. Add sugar and cornstarch, and mix well. Add vanilla, beat until combined. Note: This is the time to make 100% sure your mixture is well combined – do this *before* you add the eggs.

5) Mix in the eggs, one at a time, on medium speed. Be sure to scrape down the sides of the bowl.

6) Stir in the greek yogurt, and make sure mixture is fully combined. Be careful not to overmix.

7) Pour into crust. Bake at 325 degrees for 1 1/4 hours, or until the center is almost set. Cool on wire rack for 15 minutes, then loosen sides of pan. Cool for another 45 minutes, then put in the fridge and chill for four hours.

8) To serve, top with fudge sauce and strawberry sauce (recipe below).

Screen shot 2013-05-19 at 11.20.11 PM

Strawberry sauce

1 pint strawberries, fresh

1/2 cup sugar

1) Wash strawberries and slice.

2) Add sugar, mix well.

3) Let sit for 30 minutes or so, stirring occasionally. The sugar will break down the strawberries, so you’ll know its ready to serve once they start breaking down.

Champagne fudge sauce

19 May

This sauce is…a beautiful mistake. Serve it on icecream, on cheesecake, or on anything else that could use some boozy chocolate sauce. Please pardon the lack of a picture – as delicious as this is, champagne fudge sauce doesn’t exactly photograph well.

Champagne Fudge Sauce

1/2 cup heavy cream

2 cups semisweet chocolate chips

1/3 cup champagne (prosecco works too)

1) Heat heavy cream in a medium saucepan until it boils, stirring constantly to avoid scalding.

2) Put chocolate chips in a medium size, heat resistent bowl. Pour heavy cream over the chocolate, and mix until completely melted.

3) Stir in the champagne, and mix until fully combined. Serve hot, or chill in fridge before serving.

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