champagne for a celebration

So instead of giving my friend an engagement present, they asked me to make cupcakes for their party. Sweet, I can do that! So here are the recipes I used for Ashmellow's cupcakes. Enjoy!

Look, not the worlds best looking cakes, but that tasted AMAZING. Obviously I  need to work on my decorating skills.

Gluten-free Champagne Mini-Cupcakes

Recipe adapted to Australian metric from The Culinary Life. 

Ingredients

• 1-1/4 cup gluten free flour mix (I used White Wings). 

• 1/4 cup almond flour

• 1/4 teaspoon salt

• 1-1/2 teaspoon gluten-free baking powder

• 1/2 teaspoon xanthan gum (I bought from a speciality store, wasn't at Coles)

• 1 cup sugar

• 2 large eggs, at room temperature

• 1/2 cup vegetable oil

• 1/2 cup champagne, freshly opened and at room temperature (Nice and sweet)

• 1/2 teaspoon vanilla extract

Method

1. Place rack in center of oven and preheat to 180C
2. Place cupcake liners in 24 mini-cupcake tray
3. In a medium-sized bowl, sift together gluten free flour mix, almond flour, salt, baking powder and xanthan gum. 
4. In a large bowl, beat together sugar and eggs with an electric mixer on medium speed until pale and fluffy
5. To sugar and egg mixture, use a spoon to gently stir in oil, champagne, and vanilla.
6. Add the dry flour ingredients to the wet ingredients and beat with an electric mixer for about one minute. It'll become really sticky. 
7. Spoon batter into cupcake cups, filling each one about 2/3 full
8. Place pan in oven Bake for 12-15 minutes, or until a toothpick comes out clean. Cupcakes should be slightly golden brown on top.
9. Cool on a rack for five minute before removing cupcakes from pan. Allow cupcakes to cool completely on rack before frosting.

Champagne Buttercream Frosting

Ingredients:

• 3-1/4 cups powdered sugar
• 225g butter, at room temperature
• 1/2 teaspoon vanilla extract
• 5 tablespoons champagne, at room temperature

Method

1. With an electric mixer, beat together sugar and butter. Mix until light and fluffy
2. Add vanilla and champagne, beating on medium for another minute.
3. If you want a thinner frosting, beat in more champagne one tablespoon at a time until you reach the desired consistency. If you want thicker frosting, mix in more powdered sugar one tablespoon at a time until it’s as thick as you like.