This morning as I was mulling over the fact that tomorrow is World Baking Day, I was whisked back to a sweet sojourn where Mr. Z and I stayed at the boutique Hotel Ermitage, 14 Avenue Paul Signac, Saint Tropez, France. Nestled amid the rocky hills with commanding views of the beautiful Mediterranean Sea; the hotel was once a private villa. It is a quirky place, but charming in its authenticity. As we walked to the front door of the green-shuttered hotel the intoxicating scent of the lavender, wisteria, and French pastries flooded the pleasure centers of our brains. We knew this place would suit our artistic souls! We were not disappointed.
During our sojourns to France, we have always been mesmerized by the artistry and passion of the world class French bakers and pastry chefs creating so many delectable treats, from croissants to creamy custard tarts and everything in between.
On our next trip to Paris, we plan to visit the historic Ladurée, the French maison that sells sandwich cookies in every color of the rainbow and other mouthwatering pastries. Doesn’t this look like a place to celebrate all that is right with the world?
There are so many people who love to bake or have a career creating award winning, baked goods, and I’m pleased there is actually a day to celebrate with them! “World Baking Day was created to spread the joy of baking all around the world, especially to those who perhaps don’t bake too often and are not particularly experienced at it. This day is meant to show people just how much fun it can be to make a cake or some cookies, and baking can be a great way to spend time with family and friends. There is evidence that baking has existed for over 14,000 years, proving that we simply can’t live without it! In fact, the first bakers in Jordan created flatbreads, which they then wrapped around meat – potentially the first-ever sandwich in existence. Roman times saw the birth of the artisan baker. Lovers of all things decadent, Romans prized the pastry chef, and those that brought new baked goods to the worlds were ever popular at feasts and banquets. In the United Kingdom, by the Middle Ages, baking went commercial, with many trading regulations and rules governing how to bake and sell bread. The delicious, mouth-watering cakes we eat today started to emerge for the upper echelons of society from the Middle Ages onwards.”
“Life is short eat more cupcakes.” ~ unknown
With the mission of World Baking Day in mind, Mr. Z and I will partake in some kitchen time to create something deliciously sweet and savory, Pink Champagne Cupcakes. For one day we will not be counting calories or worrying about being grain-free! The delightful recipe and image above are adapted from professional cake artist, Veena Azmanov.com. If you are seeking some World Baking Day inspiration this recipe might be it. We are using French Champagne – just because of our fond memories of sojourns throughout France. Let’s pop the cork and begin!
Pink Champagne Cupcakes
Prep Time: 15minutes mins ~ Cook Time: 20 minutes ~ Bake 320 F
Servings: 15 cupcakes
Champagne reduction
3 cups Champagne
4 Cherries
Cupcakes
5 oz butter room temperature
¾ cup sugar
1 ¼ cup all-purpose flour
2 eggs large
1 tsp baking powder
¼ tsp salt
½ cup Champagne reduction above
½ tsp vanilla extract
½ tsp Champagne extract (optional)
2 drops of pink food coloring (optional)
Champagne Buttercream
⅓ cup Champagne reduction above
8 oz butter unsalted, room temperature
4 cup powdered sugar
¼ tsp Champagne extract optional
½ tsp vanilla extract
4 drops pink food gel color
2 tbsp milk (if necessary)
Instructions
Prepare champagne reduction.
Crush the cherries slightly to bruise them. Place champagne and cherries in a saucepan on low heat. Reduce the liquid to almost 1/3 of its original quantity. Set aside covered to cool. Tip – by reducing the liquid we intensify the flavor while keeping the quantity the same. Use the amount requested in each recipe for the cupcake as well as buttercream frosting.
Prepare Cupcake Batter
Preheat oven to 320 F – Line a muffin pan with cupcake liners.
Dry ingredients – In a bowl, sift the all-purpose flour, salt, and baking powder – set aside. Tip – sifting the dry ingredients will produce light and airy cupcakes. In the bowl of a standard mixer with the paddle attachment, cream butter, and sugar until light and fluffy. Tip – make sure the butter is room temperature or it will be lumpy. Add eggs one at a time. Followed by the champagne extract and vanilla extract. Then, add flour mixture and champagne reduction in two batches. The batter must be dropping consistency (not too thick). If necessary, add 2 tablespoons of milk. Tip – depending on the size of the eggs you may or may not need the milk. Add pink food color and combine well. Tip – the champagne naturally does not give a pink color, so we need to add a little pink. But it is optional. Divide the batter between 12 to 15 cupcake liners in a muffin pan. Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean. Keep in the pan for 5 to 7 minutes then cool on a cooling rake.
Prepare Frosting
In the bowl of a mixer, cream the butter for a minute until creamy. Add the champagne reduction, salt, champagne extract, and vanilla extract – whip a minute more. Next, add powdered sugar one cup at a time until light and fluffy. If necessary, you can add more champagne or whipped cream for consistency. Tip – If you want to pipe firm swirls, I recommend not adding too much liquid. If necessary, add whipped cream for consistency. Frost the cupcakes by filling a piping bag with the buttercream and use a large star piping tip. Pipe a generous swirl on each cupcake.
Bon Appetit my sweet readers!