Cupcakes are nice, but these tea-sized, airy champagne angel food cakes with the lightest of swiss meringue champagne buttercreams are coated with sugar for added sparkle and stacked to diminutive heights to bring added glitz to any celebration. —Sarah|PickledCapers
Grease a popover pan with unrefined coconut oil (regular will do in a pinch). Coat with granulated sugar by placing a small spoonful in the bottom of each popover cup and then rotating pan around until all sides of each cup are coated.
Preheat oven to 375 degrees.
Sift flour and confectioner’s sugar together three times for best texture.
Combine egg whites, cream of tartar and salt and beat until foamy.
Very gradually add in granulated sugar, beating with hand mixer or stand mixer until meringue holds stiff peaks.
In a small sauce pan, boil down champagne to ½ tsp.
Let cool and gently fold in meringue along with vanilla.
Sprinkle the flour/sugar mixture over meringue and fold just until well combined.
Using a heaping ¼ C measure portion the batter into popover pan. Cups should be approximately 7/8 full.
Bake at 375 for 18-20 minutes or until toothpick inserted comes out clean.
Turn popover pan upside down onto cooling rack and leave alone until completely cool. Using a toothpick, gently release any part of cake stuck to inside of cup and pull cake out with a fork.
Champagne Swiss Meringue Buttercream
Fill a small saucepan with about 2 inches of water and bring to a simmer. Rest the metal bowl from a stand mixer on top of the saucepan, making sure the bottom does not touch the water.
In the bowl beat the egg whites, sugar, salt and cream of tartar. Continue beating as the mixture heats over the simmering water.
When egg white mixture reaches 120 degrees, remove from heat and place bowl into the stand mixture fitting with whisk attachment. Beat until stiff peaks form, and meringue is glossy. Let meringue cool completely.
Once cool, begin beating mixture on medium high setting and add vanilla and then butter, one tablespoon at a time.
Beat for a few more minutes until butter is completely incorporated and frosting begins to firm up slightly.
Carefully pour in champagne in a thin stream while beater is going. Once champagne is fully incorporated scrape down bowl with spatula and continue to beat frosting until fluffy, but firm.
Using a piece of floss, cut each cake into three equal layers. Using a pastry bag with ¼ inch tip, frost each layer, top with a bright red strawberry, pour a glass of that champagne you have left over on the counter and have a toast.