Stuffed Champagne Cupcakes

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Surprise!!

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Steps

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Preheat oven to 350 degrees f.

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Insert gold liners into a medium cupcake pan.

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Set aside.

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In a bowl of a stand mixer with a paddle attachment , cream the butter and sugar on medium speed until light and fluffy , about 3-5 minutes.

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In a medium bowl , whisk to sift the flour , baking powder and salt.

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Turn mixer speed to low and add the flour in 3 additions , alternating with the champagne.

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Stir in the vanilla extract then remove the bowl from the stand mixer.

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Using a rubber spatula , fold in 1 / 3 of the whipped egg whites until completely combined , then add the remaining egg whites and fold until well incorporated.

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Fill cupcake liners with batter 3 / 4 to the top and bake until set , about 22-24 minutes.

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Let cool completely on a wire rack.

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Use a medium star piping.

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Alternately , use the.

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Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations.

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Replace cake to cover hole and use a pastry bag fitted with a medium star.

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Sprinkle the top wit.

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Ingredients

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unsalted butter, sugar, all-purpose flour, baking powder, kosher salt, champagne, vanilla extract, egg whites, buttercream frosting