“Why do they look so worried?” “We're low on champagne. You can back out, you know. No one's forcing you.” “I know.”
Ingredients:
For the cupcakes:
½ cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
¼ cup ricotta cheese or sour cream
¼ cup milk
¾ cup champagne
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
For the champagne buttercream:
1 cup unsalted butter (2 sticks), softened
¼ cup heavy cream
3 tbsp champagne
4 cups powdered sugar
½ tsp salt
1 tsp cornstarch
Optional: Gold sprinkles for decoration
Directions:
Preheat the oven to 350 degrees F.
In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in the egg, ricotta (or sour cream), and vanilla until smooth.
Add in the milk and champagne and mix until fully combined and smooth.
Gradually sift and mix in the flour, baking powder, and salt until fully combined and smooth.
Fill 12 wells of a prepared muffin tin with the cupcake batter about ¾ of the way full.
Bake at 350 degrees for about 20-22 minutes or until golden brown.
Allow the cupcakes to completely cool before decorating.
While the cupcakes cool, prepare the buttercream frosting by creaming together the butter and heavy cream.
Mix in the champagne until fully combined.
Gradually mix in the powdered sugar 1 cup at a time. Be sure to scrape down the sides of the bowl with a rubber spatula so that everything is fully combined.
Mix in the cornstarch and salt until fully incorporated.
Transfer the frosting to a piping bag with a nozzle of your choice (I used a star tip) and frost the top of each cupcake.
To add a bit of Life and Death Brigade magic, add some gold sprinkles on top!
We finally made it to You Jump, I Jump, Jack! This episode is a fan favorite (and it also happens to be one of my favorite episodes, too). I wanted to do something special for this episode, and there isn’t really a lot of food that’s mentioned. However, we do see quite a lot of champagne, so I decided to make something with that! I don’t actually like champagne, so I wasn’t going to make a cocktail with it. But I thought cupcakes would be a fun way to incorporate champagne.
The champagne adds a nice flavor without being too overpowering. You can add as little or as much of the champagne frosting as you like. Personally, I don’t particularly love frosting, so for most of the cupcakes, I didn’t go heavy-handed with frosting, but if that’s your thing, then go for it! And if you love champagne, there will be plenty leftover to pour yourself a glass of bubbly!
In Omnia Paratus and Happy Cooking from the Hollow!
If you missed what I made last episode, catch up here!
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