Champagne Cupcakes
Champagne Cupcakes
Whisk the eggs with sugar until they are light, thick, and very fluffy.
Sift the flour through a sieve together with the baking powder.
Pour oil into the whisked eggs and briefly mix on low speed - just until combined.
Add half of the flour and mix on low speed.
Pour in the sparkling wine and gently mix.
Finally, add the rest of the flour and lightly mix - just until combined.
Transfer the batter to cupcake liners.
Bake at 170 degrees Celsius (fan mode) for approximately 20 minutes - until a skewer comes out clean. Let cool after baking.
Transfer the soft butter to a bowl and beat on high speed for approximately 10-12 minutes - until it becomes very light and fluffy.
Slowly pour in the condensed milk and mix thoroughly.
Add mascarpone cheese to the butter, one tablespoon at a time, and mix thoroughly after each addition.
Decorate the tops of the cupcakes with the cream.
Finally, sprinkle them with colorful sprinkles.
One cupcake without cream has approximately 128 calories.
Instead of buttercream-cream cheese frosting, you can make a simpler whipped cream frosting.
Whisk 500 ml of well-chilled heavy cream with 5-6 tablespoons of powdered sugar. When the cream is thick, add cold mascarpone cheese (250 g) one tablespoon at a time and mix until combined.
1 cup = 250 ml
