January birthdays really get the shaft. I have a spring birthday which is really lovely but I imagine living in the shadow of the holiday season must be the pits. People are in the height of sticking to their new resolutions so they are pinching pennies while suffering from extreme hanger induced by their new vegan, gluten free, sugar free, alcohol free, fun free, trendy juice cleanse diet. January birthday babes, I feel your pain. You should be celebrated, you are after all, the embodiment of fresh starts. We owe you one.
So, I came up with a sparkly new recipe that properly celebrates the under-celebrated. This recipe for Champagne Meringue Cupcakes incorporates all of the new years resolution vices; gluten, dairy, sugar, alcohol, fun and spending money on unnecessary things (this recipes uses edible gold dust because…it’s your birthday, YAY! When you bite into one of these beautiful babes you can actually taste the celebration and that is so much more satisfying than drinking some soulless, thick, muddy green sludge.
So, go shorty…it’s yer birthday. And if it’s not, Valentines Day is sneaking up quick. Send that special someone a Champagne Meringue Cupcake that’s been kissed with gold and baked with love. You’ll win their heart forever. <3
Just blow a kiss of gold dust onto these blush beauties to make them extra special.
- cake flour - sifted - 3 cups
- baking powder - 2 1/2 teaspoons
- fine salt - 1/2 teaspoon
- large eggs at room temperature - 4
- granulated sugar - 1 3/4 cup
- pure vanilla extract - 2 teaspoons
- coconut oil - 1 cup, melted
- dry sparkling champagne (pink or white) - 1 cup
- granulated sugar - 2/3 cup plus 2 tablespoons
- water - 1/4 cup
- large egg whites - 3
- cream of tartar - 1/8 teaspoon
- pure vanilla extract - 1 teaspoon
- dry sparkling champagne (pink or white) - 2-3 tablespoons
- red or pink food coloring - 1-3 drops (as desired)
- edible gold dust (optional) - 1/2 - 1 small vial
- Preheat oven to 350°. Line 2 (12 count) muffin tins with cute and festive cupcakes liners. I like to double up, with a plain white on the inside and the decorative liner on the outside.
- Set your jar of coconut oil in a mixing bowl filled with hot water. After a few minutes the coconut oil should liquefy and pour out like water.
- Sift together the flour, baking powder, and salt in a mixing bowl. Whisk the mixture by hand to ensure the ingredients are completely mixed and airy.
- In the bowl of a stand mixer fitted with the paddle attachment, blend the eggs, sugar, and vanilla together on medium speed for one minute. With your mixer on low speed, drizzle the liquified coconut oil into the mixture until well combined, it should look smooth and velvety.
- Add the flour mixture in three parts, alternating with the champagne in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the sides of the bowl. The batter will be slightly thin and runny.
- Stop the mixer before the last of the flour has been incorporated and finish the blending by hand with a silicone spatula to ensure you do not overbeat the batter. Mix until the flour is just combined.
- Divide the batter evenly among 24 lined muffin tins, filling them about 3/4 of the way full with batter.
- Place the filled muffin tins on baking sheets and bake in the center racks of the oven for 16-20 minutes or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool completely on a wire rack.
- In a small saucepan, combine the 2/3 cup of sugar with the water. Stir over low heat until the sugar dissolves. Using a brush dipped in cold water, wash down any sugar crystals from the side of the pan. Boil the syrup without stirring over moderately high heat until the syrup reaches 240° on a candy thermometer, about 7-9 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium- high speed until they hold soft peaks. Add 2 tablespoons of sugar and beat until the whites are firm.
- With the mixer on a slow - medium speed, quickly and carefully drizzle the boiling syrup down the side of the mixing bowl, avoiding the whisk. Beat at low speed for about 3 minutes until stiff, glossy peaks form when the whisk is lifted. Beat in vanilla and 2-3 tablespoons of champagne. Then blend in a couple of dots of red or pink food coloring until a lovely blush color is achieved. Allow to cool for 10 minutes.
- Fill a piping bag with the prepared meringue frosting and pipe onto the cupcakes as desired. Gently blow a kiss of edible gold dust over the cupcakes.
- Serve immediately with a 2nd bottle of Fizz!
- This recipe for Champagne Meringue Cupcakes is adapted from Julie Richardson’s Champagne Cake recipe from Vintage Cakes. The Meringue frosting is adapted from an old Food and Wine magazine recipe.