{Styled/Photographed by With Style and Grace}

The countdown for the Royal Wedding has begun! Unless you’ve been counting since the engagement, which go ahead, you can admit it – I won’t judge. Whichever date you’ve been counting down from, you might as well celebrate with some cupcakes and these adorable {free} printables from The TomKat Studio!

I was so excited when the lovely Kim at The TomKat Studio asked if I would photograph her new Royal Wedding Printables, made me want to call over the girls and have a party!

Speaking of party… What better excuse than a wedding – and not your own – to invite over friends for some finger food, cupcakes & a late night (or early morning) broadcast of the Royal Wedding.

Download FREE “Royal Wedding” Printables HERE.

Now, for some exciting news…

I will be the joining the team over at The TomKat Studio as their new foodie contributor, which I couldn’t be more thrilled about it! Brace yourself, her and I make a dangerously good team!

Now, back to the food.

Here’s how I fill a cupcake…

{Created/Photographed by With Style and Grace}

Champagne Cupcakes with Strawberry Filling

{Recipe Adapted by BHG}

PRINT Recipe

Ingredients

• 6 eggs, separated
• 2/3 cups butter
• 1 vanilla bean, split, or 2 teaspoon pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1-1/2 cups sugar
• 3/4 cup champagne
• 2/3 to 3/4 cup raspberry, strawberry, or blackberry jam

Frosting

• 2 1/2 cups shortening
• 1 1/2 tablespoons vanilla extract
• 1 teaspoons almond extract
• 10 cups powdered sugar, split
• 1/4 cup champagne, plus 2-4 tablespoons additional

Directions

1. Separate eggs. Discard four yolks – leaving you with four egg whites. Allow remaining two yolks and whites and butter to stand a room temperature for 30 minutes. Meanwhile, line (or grease) your cupcake pan, set aside. For vanilla bean, use a sharp knife to scrape the seeds from vanilla bean halves; set seeds aside. In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Set aside.

3. Using you electric mixer, beat butter on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in the reserved egg yolks and the vanilla seeds or vanilla extract. Alternately add flour mixture and champagne to the butter mixture, beating on low speed after each addition just until combined. Fold half of the beaten egg whites into the batter to lighten; fold in remaining egg whites.

4. Use an ice-cream scoop to fill the muffin cups, filling each about three-fourths full.

5. Bake for 15-18 minutes. Insert a toothpick into the centers and if it comes out clean, it’s ready. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

6. Place jam in a pastry bag fitted with a round tip. Insert the tip into the top of each cooled cupcake. Squeeze about 1 teaspoon of the jam into the center of each cupcake.

Frosting

In a large bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for about 30 seconds. Gradually add 5 cups powdered sugar, beating well. Add champagne; beat to combine. Gradually add 5 cups additional powdered sugar, beating on medium speed. Add 2 to 4 tablespoons additional champagne until frosting reaches spreading or piping consistency.

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