CHAMPAGNE SUGAR COOKIES RECIPES

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CHAMPAGNE POUND CAKE | MY CAKE SCHOOL



Champagne Pound Cake | My Cake School image

This Champagne Pound Cake is ultra moist, has a fine crumb, and a light champagne flavor! It is perfect for all sorts of special occasions.

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 11

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature
3 cups (375 g) All Purpose Flour (not self-rising)
1/2 teaspoon (2 g) baking powder
1/2 teaspoon salt (3g)
1 cup (235 g) champagne of choice (We used Andre Extra Dry)
1 teaspoon (4 g) vanilla extract
1 cup Confections Sugar, sifted
1-2 Tablespoons Champagne (to desired consistency)
pinch of salt

Steps:

  • Grease and Flour Bundt Pan
  • Preheat oven to 325 degrees F
  • In a separate bowl whisk the all purpose flour, baking powder and salt for 30 seconds to combine, set aside.
  • Mix the butter until smooth, gradually add the sugar and vanilla extract and mix until light and fluffy (3 to 5 minutes)
  • Add the eggs one at a time blending after each until the yellow of the yolk disappears
  • Alternately add the flour mixture with the champagne. Beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 of the champagne). Do not mix above medium speed or over mix the cake batter.
  • Bake at 325 degrees F for 60 minutes or until a toothpick comes out clean. *Baking times may vary.
  • This recipe makes approximately 8 cups of batter.
  • Allow to cool in the pan on a wire rack for about 10 minutes before flipping out onto cake base or pedestal.
  • Combine sugar, pinch of salt, and champagne (start with 1 tablespoon champagne and adjust to desired consistency).
  • Load into a piping bag with the tip snipped away and pipe/drizzle onto cake.

FRENCH 75 COCKTAIL RECIPE - BBC GOOD FOOD



French 75 cocktail recipe - BBC Good Food image

Love gin and champagne? Combine the two in this classic cocktail with lemon, which is sure to be a hit at any celebration. Garnish with a strip of lemon zest

Provided by Miriam Nice

Categories     Cocktails, Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 6

1 tbsp lemon juice
1 tsp sugar syrup
50ml gin
champagne
ice
lemon zest

Steps:

  • Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice.
  • Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.

Nutrition Facts : Calories 200 calories, CarbohydrateContent 6 grams carbohydrates, SugarContent 6 grams sugar, ProteinContent 0.2 grams protein, SodiumContent 0.01 milligram of sodium

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