CHAMPAGNE-VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting.
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes.
- Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes.
- Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes.
CHAMPAGNE CAKE I
A moist cake made with champagne.
Provided by Krissyp
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
- In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
- In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 47.7 g, Cholesterol 27.1 mg, Fat 10.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 6.5 g, Sodium 417.4 mg, Sugar 25.3 g
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
Steps:
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
VANILLA LAVENDER WINE PUNCH
Lavender and vanilla flavored wine. So smooth, sweet and delish. Great on a spring day! This is a recipe I made from my Recipe #302519. For those that can't get sweet woodruff. It is equally flavorful. Great for bridal showers. It is easy to make Recipe #101039. Use any berries that are available. Cava or champagne is delish in this. But use any sparkling wine or sparkling water to keep the alcohol down.Take a look at this for May Wine http://www.recipezaar.com/bb/viewtopic.zsp?p=4543721
Provided by Rita1652
Categories Beverages
Time 20m
Yield 1 punch bowl, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a large punch bowl, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
- Remove the cover, stir the mixture, strain to remove pieces of lavender and vanilla.
- Pour the wine over ice in a punch bowl.
- Add the Cava, and strawberries, stir, and serve over ice.
- Easy Lavender sugar:.
- 4Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.
Nutrition Facts : Calories 91, Sodium 2.5, Carbohydrate 14.6, Fiber 0.2, Sugar 13.5, Protein 0.1
HOMEMADE VANILLA
Easy to make and much cheaper. As you use it, top it off with more vodka.
Provided by GINGER P
Categories 100+ Everyday Cooking Recipes
Time P20DT20h
Yield 150
Number Of Ingredients 2
Steps:
- Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 0.2 g, Sugar 0.2 g
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