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1
Preheat the oven to 350 degrees F. Line two 12-well muffin tins with paper cupcake liners and set aside.
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2
In a large mixing bowl, sift together the flour, baking powder, and salt; whisk to ensure the dry ingredients are well combined.
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3
Set aside.
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4
Add the eggs to the bowl of a stand mixer fitted with the paddle attachment.
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5
Add 1 3/4 cups of sugar mix eggs and the vanilla extract and mix on medium speed for 1 minute.
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6
Reduce the mixer speed to low and add the oil in a slow, steady stream until its incorporated into the egg mixture.
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7
Add a third of the flour mixture to the mixer bowl and stir until just barely blended.
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8
Add half the Champagne and stir until just barely blended.
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9
Repeat.
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10
At this point, the batter should be thin.
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11
Turn the motor off and stir in the last third of the flour mixture by hand, with a rubber spatula, to ensure you dont overmix the batter (this would result in tough cupcakes).
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12
Divide the batter evenly between the 24 paper-lined muffin wells.
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13
Bake for 10 minutes.
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14
Rotate the muffin tins in the oven and bake 10 to 15 minutes more, until a toothpick inserted in the center of the cupcakes comes out clean.
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15
Transfer the muffin tins to wire racks for the cupcakes to cool.
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16
Place a fine sieve over a mixing bowl and set aside.
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17
Heat the half and half in a medium heavy-bottomed saucepan over low heat until hot but not boiling.
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18
Meanwhile, in a mixing bowl, beat the egg yolks, sugar, and a pinch of salt until combined.
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19
Add the Champagne and whisk to combine, followed by the cornstarch.
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20
Mix a third of the heated half and half into the egg yolk mixture while whisking.
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21
Pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture begins to thicken.
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22
Immediately strain the mixture through the sieve and into the mixing bowl.
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23
Add the butter and vanilla extract and whisk until combined.
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24
Place plastic wrap directly on top of the custard to avoid a skin from forming and allow to cool in the refrigerator for at least 1 hour (can be made up to 2 days ahead).
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25
To make the whipped cream frosting, add the chilled cream to the bowl of a stand mixer fitted with the whisk attachment.
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26
Begin to whip at medium speed.
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27
When the whisk begins to leave tracks in the cream, add the sugar.
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28
Increase the speed to medium-high and whip until the cream holds a medium-firm peak.
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29
Add 1/2 cup of the chilled filling and whip into the cream for a few seconds more.
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30
Scrape the filling into a pastry bag fitted with a small tip.
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31
(Alternately, add the filling to a zipper-top bag and snip off the corner, through which you can pipe the filling.)
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32
Using a small spoon or melon baller inserted in the top, remove the center of each cupcake (the scooped insides make great snacks while decorating!).
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33
Pipe each center core with the custard filling.
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34
Transfer the whipped cream to a pastry bag fitted with a star tip.
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35
Pipe whipped cream on the top of each cupcake and sprinkle with the gold dust.
