Stuffed Champagne Cupcakes

• Cupcakes
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup champagne
• 1 teaspoon vanilla extract
• 5 large egg whites, whipped to a stiff peak
• Decorations and filling
• 1 cup sugar, and edible decorations (mixed gold, white and silver sanding sugar)
• 4 cups vanilla buttercream frosting
• sugar, for topping (silver and gold sanding sugar)

1. Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.
2. 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. In a medium bowl, whisk to sift the flour, baking powder and salt.
3. Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. 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.
4. Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.
5. Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.

unsalted butter, sugar, flour, baking powder, kosher salt, champagne, vanilla, egg whites, filling, sugar, vanilla buttercream frosting, sugar

Taken from www.food.com/recipe/stuffed-champagne-cupcakes-534029 (may not work)