Somethings just go together. Typically you wouldn’t find “champagne”, “doughnuts”, and “cupcakes” together as one but…
It works. Welcome to the world of Champagne Doughnut Cupcakes!
My Thursday has been a great one. Got to go down to my favourite bakery in town (maybe ever!) and meet a few lovely people and grab the best vegan gluten-free brownie ever. Sometimes the best desserts are ones you don’t have to make yourself. Then later, I cracked open the champagne and poured it into a cupcake recipe. Yeah, today has been pretty good!
I love champagne. Really. I would have a mimosa everyday if I had a champagne fountain and an orange grove out back. Alas, I don’t. Usually I save a bottle for something special, or a mini bottle to celebrate the weekend. But these guys are deserving of such a treat.
You get a great doughnut taste, with a slight crisp to the outside of these cupcakes and a tender inside. It’s like a doughnut and cupcake meld of delicious. Adding even more greatness there is champagne all through these too! In the batter, laced in the Bavarian cream filling, and all through the icing. I did add a bit of orange into the icing, mirroring a mimosa because let’s be real, everything should taste like a mimosa (see previous paragraph).
This whole recipe happens to be egg-less too, which for me is a win. I had a time trying to find an egg-less Bavarian cream but this mock version, although yes, not technically a Bavarian cream, has the stability you need in one and has a great flavour. I’m finicky with eggs. I don’t like touching them, thinking about them makes me queasy (I mean think about it. Really think), and I like having the option of trying my batters if I need too. I can’t and will not if there are raw eggs in there. But moving on! :) Well have something when it comes to cooking, eggs are clearly mine!
Champagne Doughnut Cupcakes
Yield: 18 cupcakes
Cupcakes and Icing Made by: Mint Tea & Honey
Bavarian Cream Adapted from: Sprinkled with Jules
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 6 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup champagne
- 3/4 cup oil
- 2 cups whipping cream
- 1 package vanilla instant pudding mix
- 1/4 cup champagne
- 1/4 cup butter
- 5 cups powdered sugar
- 1/4 cup champagne
- 1/4 cup fresh squeezed orange juice
For the Cupcakes:
- Preheat the oven to 350 degrees. Line or grease and flour 2 cupcake pans. Set aside.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Pour in champagne and mix thoroughly, then add in oil and mix well.
- Spoon the batter into the cupcake pans, 3/4 of the way full.
- Bake for 18-20 minutes
For Bavarian Cream:
- With electric mixer beat whipping cream on high until stiff peaks form
- Add in pudding mix and beat on medium
- Add in champagne until you get the desired consistency
- Cream softened butter and add one cup of powdered sugar, mixing well
- Alternate powdered sugar with champagne and orange juice, mix well with each addition
- Once cupcakes are completely cooled, hollow out a hole in each. You can do this by twisting in the large open end of a piping tip and twisting it out.
- Fill with Bavarian cream
- Top with icing, using your favourite piping tip
* Don’t overcook these guys! I mean, of course that typically applies to most things you are cooking, but for this recipe especially.
* I used one mini bottle of champagne for this. Save your good stuff for a special toast, you don’t need a top of the line bottle for this recipe.
This is a great and different take on a cupcake, and a definitely a different take on champagne! I hope you enjoy these beauties!