First, make the cake or cupcakes. If making a cake, grease a 9-inch round baking pan and set it aside. If making cupcakes, grease or line the wells of a standard cup muffin tin and set it aside. Set the bowl of dry ingredients aside. In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer, place the 2 egg whites and beat on medium speed until soft peaks form. Still using the whisk attachment, beat in the egg yolk and butter on medium speed.
The mixture will be thick and the egg whites will deflate a bit, but the mixture will still be fluffy. Add the dry ingredients and the sparkling wine, alternating one and then the other, and beginning and ending with the dry ingredients. Mix until just combined. The batter will be pale yellow and fluffy.
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If making a cake, transfer the batter to the prepared baking pan and spread and shake into an even layer. Place the cake or cupcakes in the center of the preheated oven and bake until pale golden and a toothpick inserted in the center comes out clean about 19 minutes for cupcakes, 25 minutes for a cake. Remove the cake or cupcakes from the oven and allow to cool in the pan for at least 10 minutes before transferring a wire rack to cool completely.
While the cake or cupcakes are cooling, make the frosting. Clean the bowl of your stand mixer, place the sugar, cream of tartar, and sparkling wine and egg whites, and whisk to combine well. Place the bowl over a pot of simmering water and clip a candy thermometer to the side of the bowl, making sure the tip of the thermometer is in the liquid and not on the bottom of the bowl or you will get an inaccurate reading. The bowl should be just above the simmering but not boiling water without touching it. Remove the bowl from the heat, and place it in the stand mixer.
Beat, with the whisk attachment for about 7 minutes or until the mixture is white, glossy and thick and about tripled in size. Right now, this is your 7-minute frosting, and it can be used as is to frost your cooled cake or cupcakes.
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If you would like to make swiss meringue buttercream, continue with the next step. To make swiss meringue buttercream from your 7-minute frosting, once the side of the mixing bowl is cool to the touch on the outside of the bowl, switch to the paddle attachment and begin adding the cubed, cool butter while the mixer is on medium speed.
Continue to beat until all of the butter is added and the mixture is silky smooth and thick. If the mixture is runny, place the bowl in the refrigerator for 15 minutes and beat again. Add the salt, and beat to combine. I made these last night with leftover sparkling wine from NYE and they were so fluffy and amazing! Thanks as always! As I explain in the post, Debbie, you need a gum free flour blend, and then you just add in a bit of xanthan gum. Quick question regarding the sparkling wine. What temperature would it be best at for going into the batter and the frosting?
Thanks for your help and the recipe, they are going to be gorg! Can I ask a silly question? If I did use sparkling wine to make these and then let my one year old have one… is that like terrible parenting?
Does the alcohol cook off or will we be living the life after a couple of these? Sarah, your is far from a silly question! I gave my kids both kinds — the ones with ginger ale, and the ones with sparkling wine. I also give my kids risotto that I make with wine, as most of the alcohol burns off. I should have said that in the post itself. I have a question about the amount of each cake mix. One batch equals one box of a Betty Crocker GF mix, which is equal to one layer of a cake, or 12 cupcakes. Hope that helps! Thank you so much for jumping in, Anneke! Thanks so much, Anneke and Nicole. It definitely helps.
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I have a cake recipe I want to try to recreate gluten-free and rather than experiment I decided to turn to the expert for the cake mix part. Jennifer, I just wanted to say something totally off-topic: You have been so, so helpful with your experiences with the bread book. Hi Nicole, I went with the Namaste blend white rice based, but it did have a little sorghum in it.. I think that if I used your blend it would have been more light, but they flew at the NYE party we brought them to and I was the only non-gluten eater.
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Picture proof too :. How many layers are in the cake in the picture? Looks delicious! Hi, Erika, The cake in the photo is actually a single recipe, but made in 5-inch round cake pans. Just measure out the ingredients for two cakes, and prepare the batter for each one right after the other. You can definitely double the frosting, though. Are you kidding? That cake and cute cupcakes looks amazing. Major love on this one. Is that right?
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Both the cake and the cupcakes look so delicious and pretty! Worth a shot, though! Thank you so much!! Fold in vanilla and pumpkin spice. Add dry ingredients to wet ingredients, alternating with the buttermilk.
Fold in pure pumpkin. Pour batter evenly into the baking ware. Bake for minutes check it at 25 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cake will continue cooking while it cools Let cake sit in pans for minutes before removing and placing on a cooling rack to cool completely. Sift together flours, baking powder, salt, cinnamon, nutmeg and ground cloves. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
While the cake is baking, prepare the apple topping. To make the apple topping, heat the butter in a medium-large skillet.
Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices.
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