Can't believe I'm turning 30 today!!!! I feel so blessed to have a great family and friends. I'm super excited about what the next 10 years bring. I can guarantee one thing, it will be on an entirely different level than my 20's. So watch out WORLD!!!!!!
Since champagne and cupcakes are my favorite double CC's (after Chanel of course), if i were a baker, I would whip up a batch of Chocolate Champagne cupcakes with white chocolate strawberry truffle center and strawberry whipped cream icing. I found the recipe on
Vanilla Coca Blog. Since I'm in Vegas, I'll skip the cake and focus on the champagne hahaha!
Here is the receipe:
Chocolate Champagne cupcakes (original recipe from Krishna Brown)
yields 128 ounces 70% dark chocolate
6 tbsp unsalted butter
1 cups sugar
1/4 teaspoon salt
1 tsp baking powder
1/2 tbsp vanilla extract
2 large eggs
6 tbsp flour
1/2 cup champagne
Preheat oven to 350 degrees.
Melt the chocolate with the butter in a double boiler.
Beat the salt, baking powder, vanilla and sugar into the melted chocolate.
Add the eggs into the chocolate mixture, beating them in one at the time. Add the flour to the mixture and mix until blended.
At this point, add the champagne and beat on high speed for about 3 minutes, until the mixture is shiny.
Pour the mixture into the prepared muffin tin and bake about 30 minutes or until a toothpick inserted in the center comes out with crumbs stuck to it if you want a moister cupcake, or else bake a bit longer.
Let the cupcakes cool completely and then make a whole in their center, going half way down the cupcake. Insert the white chocolate truffle in the hole and cover with the cupcake piece that was removed. It is very important that the cupcakes aren't warm anymore or else the truffles will melt. Set them in the fridge while preparing the frosting.
White Chocolate Strawberry Trufflesyields about 154 ounces white chocolate
2 tbsp + 2 tsp heavy cream
1/2 tbsp unsalted butter
fresh strawberries (I used the tips cut off)
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Pour the cream over the white chocolate, let sit for a few seconds and then stir until completely melted and smooth. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into little balls. Press down the middle with your thumb and nestle a piece of strawberry inside, roll the truffle back into a ball and put back into the fridge for about 1 hour or until ready to use.
Strawberry Whipped Creamyields about 2 cups1 cup heavy whipped cream
1/2 teaspoon vanilla extract
1 tbsp granulated sugar
1/2 cup lightly sweetened strawberry puree
In a large mixing bowl place the whipping cream, vanilla, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form.
Then add the strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
