These Cava Cupcakes are super moist and full of flavor! Literally a way of eating your bubbles and use potential fizz leftovers. They’d be perfect as Christmas Eve or Boxing Day dessert.
Serves: 6
Ingridients:
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1 2/3 cups all purpose flour
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1 cup sugar
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1/4 teaspoon baking soda
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1 teaspoon baking powder
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3/4 cup salted butter, room temperature
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3 egg whites
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1 teaspoon vanilla extract
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1/2 cup sour cream
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1/2 cup 2 tbsp champagne
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1/2 cup butter
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1/2 cup shortening
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4 cups powdered sugar
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5 teaspoons of Freixenet Cordon Negro.
Method:
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Preheat oven to 350 degrees.
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Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
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Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Do not over mix.
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Fill cupcake liners a little more than half way.
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Bake 18-20 minutes.
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Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
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Combine butter and shortening and mix until smooth.
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Add 2 cups of powdered sugar and mix until smooth.
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Add cava and mix until smooth. Add remaining powdered sugar and mix until smooth. Add a little more fizz, if needed, until desired consistency is reached.
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Top cupcakes with icing.