Vanilla Starfruit And Champagne Sangria Recipes

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.

Steps:

• Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass.

Steps:

• In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.
• Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
• In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.