There’s nothing better to celebrate a special occasion with than a glass of bubbly. And what goes better with champagne or sparkling wine than strawberries? They’re a match made in heaven. So when I heard that a coworker was leaving for a new job I knew we had to celebrate with some champagne cupcakes! Champagne cupcakes are the equivalent of raising a glass of bubbly but not actually boozing in the office.
[Inspired by 20 Something Cupcakes]
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1 cup Champagne or sparkling wine
- Preheat oven to 350 degrees F and line cupcake tin
- In a bowl, combine flour, baking powder, and salt; set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Add vanilla and beat in egg whites one at a time.
- Beat in flour mixture and champagne in three alternating additions, starting and ending with dry mixture.
- Divide batter among tins and bake 18-20 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean.
- About 3/4 cup champagne
- 2 tablespoons cornstarch, dissolved in 1 tablespoon water
- 1/2 a package of frozen strawberries
- Bring champagne and strawberries to a simmer in a pot until the berries are thawed
- Mash the strawberries slightly with a wooden spoon to break them into smaller pieces
- Add in cornstarch and water mixture to the strawberry mixture and bring back to a boil
- Process mixture in a blender so it is smoother but still has pieces of strawberry
- 2 sticks of butter at room temperature
- 3-4 cups powdered sugar
- 1/4 cup champagne
- Remaining 1/2 of package of frozen strawberries
- 1/2 a cup of sugar
- In a medium saucepan, combine the strawberries, sugar, and champagne. Bring to a boil over medium-high heat. Transfer to a blender and puree until smooth and strain in a fine mesh strainer to remove seeds
- Beat butter in bowl of stand mixer until light and fluffy. Add confectioners’ sugar 1 cup at a time, beating after each addition
- Add in vanilla and mix in strawberry puree into the frosting
- To assemble cupcakes cut a small hole in the center and fill with the strawberry filling, put cake piece back on as a top. Frost cupcakes
I was worried when I tried the strawberry and champagne filling that it was going to be too tart but once it was combined with the sweet cake and frosting it paired really well. I did think the frosting was a little too buttery for my liking so I’d probably cut down to one stick of butter in the future.
The cupcakes were very light and fluffy from the champagne and egg whites and they paired perfectly with the strawberry filling and frosting. Definitely a celebration cupcake do!
This was such a fun recipe because it gave me a chance to use my cupcake plunger to fill the cupcakes. I love this thing, it takes the core of the cupcake perfectly out! If you don’t know what I’m talking about you can see it here. I got it as a gift and it’s such an awesome cupcake tool!