Ingredients:

  • 250g all-purpose flour
  • 250g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 170g unsalted butter, room temperature
  • 120ml dry champagne or prosecco
  • 3 large egg whites
  • 1 tsp vanilla bean paste
  • 150g large egg whites
  • 250g granulated sugar
  • 340g unsalted butter, cubed and cool
  • 60ml dry champagne (for reduction)
  • 1 pinch fine sea salt
  • 24 white chocolate discs
  • Edible gold leaf or gold luster dust
  • Star-shaped gold sprinkles

Instructions:

  1. Simmer 1/4 cup (60ml) of champagne in a small saucepan until it reduces to 1 tablespoon; set aside to cool.
  2. In a stand mixer, combine flour, 250g sugar, baking powder, and salt. Add 170g softened butter and mix on low until the mixture resembles damp sand.
  3. Slowly stream in 120ml champagne, 3 egg whites, and vanilla bean paste. Whisk until the batter is smooth.
  4. Divide the batter into a 24-cup lined muffin tin, filling each cup 2/3 full. Bake at 350°F (175°C) for 18–20 minutes until the tops spring back. Cool completely.
  5. For the frosting, whisk 150g egg whites and 250g sugar over a double boiler until the mixture reaches 160°F and sugar is dissolved.
  6. Transfer to a mixer and whip to stiff, glossy peaks. Gradually add 340g cubed cool butter until a silky frosting forms. Fold in the champagne reduction and sea salt.
  7. Pipe high mounds of buttercream onto the cupcakes. Decorate with a gold-leaf-pressed white chocolate disc, gold luster dust, and star sprinkles.