Champagne & Strawberry Cupcakes

Malinda Coletta

By
@Professorchef

PERFECT FOR VALENTIES DAY...Wonderfully moist and unique flavored cupcakes.


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Rating:

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Ingredients

cupcakes
1/2 c
strawberries, fresh
1/2 c
champagne - rose suggested
2 1/2 c
flour
1/2 tsp
baking powder
1/4 Tbsp
salt
8 Tbsp
butter, unsalted
1 3/4 c
sugar
2 large
eggs
2 1/4 tsp
vanilla extract
1 1/4 c
miilk
frosting
16 Tbsp
butter, unsalted
4 c
confectioners' sugar
1 tsp
milk
1 tsp
vanilla extract
1/4 tsp
salt
1/2 c
champagne - rose suggested

Directions Step-By-Step

1
FOR CUPCAKES
Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.
2
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
3
Sift together the flour, baking powder and salt in a bowl.
4
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
5
Add the eggs one at a time, mixing slowly after each addition.
6
Combine the vanilla extract and milk in a large liquid measuring cup.
7
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined. (If you want pink cupcakes add a ffew drops of red food coloring)
8
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
9
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
10
FOR FROSTING
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.
11
Add the vanilla extract, milk, salt and Champagne, (food coloring if desired) and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
12
For a different presentation drop unfrosted mini cupcake in champagne flute pipe in fosting,,,repeat 2 more times...garnish with a bit of chcolate syrup and fresh strawberry

About this Recipe

Course/Dish: Cakes