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Champagne Cupcakes With Kiwi Filling and Melon-Vodka-Infused Frosting

Champagne Cupcakes With Kiwi Filling and Melon-Vodka-Infused Frosting

Champagne Cupcakes With Kiwi Filling and Melon-Vodka-Infused Frosting

Champagne Cupcakes With Kiwi Filling and Melon-Vodka-Infused Frosting

Ingredients

For Champagne cupcakes:
2/3 cup butter, softened
1-1/2 cups sugar
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup Champagne or sparkling wine
6 egg whites

For kiwi-Champagne filling:
1 tablespoon unflavored gelatin
1/4 cup water
5 kiwis, peeled and roughly chopped
2 cups whipped cream
2 tablespoons dry milk powder
1/4 cup Champagne or sparkling wine

For melon vodka frosting:
16 ounces cream cheese, softened
1/4 cup dry milk powder
1-1/2 cups powdered sugar
3 teaspoons melon-infused vodka, such as Van Gogh
A few drops of food coloring (optional)

24 fresh kiwi slices, skin removed, for garnish

Directions

  1. Make cupcakes: Preheat oven to 350ºF. Line baking trays with baking cups.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. In a separate medium mixing bowl, sift flour, baking powder, and salt together. In small batches, add to the creamed sugar bowl the dry ingredients mixture and Champagne alternately.
  4. In a large, clean bowl, beat egg whites until peaks form.
  5. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pans.
  6. Bake until a toothpick inserted into cake comes out clean, about 20-22 minutes. Allow to cool.
  7. Make filling: Fill a small bowl with gelatin; add up to 1/4 cup water in 1 teaspoon increments, mixing well, until thick. Let it sit 5 minutes.
  8. Meanwhile, combine kiwi, whipped cream, and milk powder in a small bowl. Stir in gelatin; combine. Add Champagne to mixture, stir, and let sit.
  9. Make frosting: In a standing mixer using the paddle attachment, beat cream cheese on low for about 2 minutes, or until it assumes a cream texture.
  10. With beater on low, slowly add dry milk, then powdered sugar, and finally melon vodka. Add a few drops of food coloring, if desired.
  11. Turn mixer setting to high and whip for about 3 minutes, until ingredients are fully integrated and frosting has a smooth texture.
  12. Core and fill cupcakes: Once cupcakes have cooled, use a melon baller or a small spoon to dig into the top of the cupcakes and remove the center of each cupcake. Discard cake center or reserve it for another use.
  13. Fill the center of each cupcake with kiwi filling.
  14. Once cupcakes are filled, spread or pipe melon vodka frosting evenly across all cupcakes. Garnish each with a fresh kiwi slice.

Makes 24 cupcakes.

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