Kir Royale Cupcakes

Kir Royale Cupcakes

Well, as promised, I made Champagne Cupcakes!  I had promised to make this in the exciting event that I passed the North Carolina Bar Exam, and lucky for you (AND ME!) I passed and made treats for you all to celebrate with me!  One of my favorite cocktails in the world is a Kir Royale.  I discovered this delicious cocktail at Christmas last year and thought that transforming them into a dessert would be an absolute delight!

I adapted a recipe for Champagne Cupcakes from my friend Yuri of Chef Pandita.  She made lovely champagne cupcakes with lycee for her birthday and I’ve been dying to make my Kir Royale version, but I was waiting for that letter!  Well I finally got it and it was good news!  I already had a backup plan in case it wasn’t (another cocktail) but I’m happy I can share these with you instead!  Now that it’s the weekend and I had time to go buy ingredients, I got everything I needed, including champagne and Chambord.

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Kir Royale Cupcakes
 
Author:
The Elements
CUPCAKES: Adapted from Chef Pandita
  • ¾ stick of butter
  • 1 cup granulated sugar
  • 3 egg whites
  • 1 tsp vanilla extract
  • 1½ cups all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 cup champagne
  • 1 tbsp Chambord
  • ½ cup of raspberries
ICING: Adapted from Real Simple
  • 4 sticks of butter
  • 1 lb. powdered sugar
  • 1 tbsp vanilla extract
  • pinch of salt
  • 3 tbsp champagne
  • 1 tsp Chambord
DECORATIONS:
  • Lemon zest
  • Sprinkles (optional)
  • Half a raspberry for each cupcake (recipe makes approx. 24 cupcakes)
Procedure
CUPCAKES:
  1. Preheat oven to 350
  2. Put liners in your cupcake tin (approximately 24 cupcakes)
  3. Puree 1 cup of raspberries in a blender or food processor. Strain through a cheesecloth too remove all of the seeds (pictured above)
  4. Set the bowl of pureed raspberries aside until you need it
  5. Mix the butter and sugar until fully incorporated
  6. Add egg whites, mixing again after each egg white
  7. Add vanilla extract
  8. In a separate bowl, combine flour, baking powder and salt
  9. Alternating between the dry mixture and champagne, incorporate each into the butter/sugar/egg white mixture (ending with flour)
  10. Add in Chambord and ⅓ cup of the raspberry puree
  11. Bake for 15 minutes, rotate and bake for another 10 more minutes or until a toothpick comes out clean
ICING:
  1. Beat the butter until it is fully whipped and soft (3-5 minutes)
  2. After each addition, mix again until fully incorporated:
  3. Add in the sugar gradually
  4. Add the vanilla extract and salt
  5. Add the Chambord and Champagne
DECORATIONS:
  1. Ice the cupcakes using a piping bag (or you can simply use an offset spatula to spread it flat…your preference)
  2. Sprinkle some sprinkles on and add a pinch of lemon zest to each
  3. Top with a half a raspberry.
The Verdict
A perfect way to celebrate such an exciting time!  I highly recommend these cocktail-inspired cupcakes if you get a chance.  These were fairly easy to make and don’t require a stand mixer (although it would have made it much easier…and I still hope to get one in the near future!)  Easy and delicious… I rest my case

Kir Royale Cupcakes from Order in the Kitchen

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