Vanilla Champagne Cupcakes

Ingredients:

Cupcakes

• Half a bottle (375 ml) of champagne or sparkling wine (about 1.5 cups)
• 1 tsp vanilla extract
• 1 cup premium wheat flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 85 g (6 tbsp) butter at room temperature
• 3/4 cup sugar
• 1 vanilla bean, split lengthwise and remove the seeds (you'll need the pod to make the cream)
• 1 large egg; separate the yolk from the white

Custard

• 2 tsp plain gelatin powder
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/2 cup chilled heavy cream
• Sugar pearls for decoration

Preparation:

1. Make cupcakesPreheat oven to 350°F (175°C). Line 12 muffin tins with parchment paper. Pour the champagne into a bowl and stir until the bubbles subside. In a small bowl, combine 1/2 cup of champagne and vanilla extract. Reserve the remaining champagne for the frosting.
2. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, and vanilla seeds with a mixer on high speed until thoroughly combined. Add the egg yolk and beat until fluffy.
   
   Reduce mixer speed to low and add flour and champagne-vanilla mixture in two additions. In a separate bowl, beat the egg white until fluffy, then carefully fold it into the batter.
3. Fill each muffin tin about two-thirds full with batter. Bake in the oven for 20-25 minutes. Let cool in the turned-off oven for 5 minutes, then remove and let cool completely.
4. Meanwhile, prepare the cream: Pour 1.5 tablespoons of the remaining champagne into a small bowl; add the gelatin powder and let sit for 5 minutes.
   
   In a small saucepan, whisk together the sugar, salt, and egg yolks until smooth. Pour in the remaining champagne (about 1 cup) and the vanilla bean. Cook over medium heat for 3-4 minutes, stirring occasionally, until the mixture thickens.
   
   Strain the mixture into a large bowl; discard the vanilla bean. Add the gelatin and champagne mixture and stir thoroughly until the gelatin dissolves. Chill the cream for 10-20 minutes, stirring every 5 minutes, until it reaches the consistency of whipped cream.
5. Using a mixer at medium speed, beat the cream thoroughly. Add the whipped cream to the custard mixture and mix thoroughly. Chill the custard for 10-20 minutes, stirring every 5 minutes.
   
   Work quickly. Spoon the frosting into a pastry bag fitted with a round tip and pipe the frosting onto the cupcakes. Decorate with sugar pearls. Refrigerate the finished cupcakes immediately for 30 minutes to allow the frosting to set.