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Ingredients
- CAKE:
- 2 1/4 cups sifted cake flour
- 1 1/2 cups sugar (superfine is best, regular is fine), divided
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 3 Tbsp Champagne
- 1 Tbsp Creme de Cassis
- 5 tbsp vegetable oil
- zest of 1 lemon (two if you want it really lemony)
- 1 1/2 teaspoons vanilla extract
- 7 large egg yolks
- 7 large egg whites, at room temperature
- GLAZE:
- 2 cups of powdered sugar
- Champagne
- Creme de Cassis
Preparation
Step 1
CAKE:
Preheat the oven to 325F.
Line 12 muffin tin with cupcake liners.
In a large bowl, whisk together the flour, the sugar (reserving 2 tbsp), baking powder and salt.
In a medium bowl, whisk together in the champagne, creme de cassis, vegetable oil, vanilla, lemon zest and egg yolks, then pour into the dry ingredients and whisk until just smooth.
In another large bowl, using an electric mixer, beat the egg whites to stiff peaks. Add in the remaining 2 tbsp of sugar gradually, starting when the whites begin to get foamy.
Once the egg whites have reached stiff peaks (better to be a bit soft than ovenbeaten), gently whisk 1/4 of the egg whites into the champagne batter to lighten it. Gently, working in two additions, fold the remaining beaten whites into the champagne batter until no streaks of egg white foam remain visible and the batter is a uniform color. Be sure to scrape the sides and bottom of the bowl well.
Pour into the cupcake liners, bake for 50-60 minutes, until the top of the cake springs back when gently touched and a toothpick inserted into the center comes out clean.
Cool for 10 minutes then transfer to wire rack to let cool completely.
GLAZE:
Starting with about 2 cups of powdered sugar and adding enough champagne and creme de cassis to make it drizzle-able, glaze.