When I saw a recipe for Strawberry Champagne Cupcakes, I couldn’t wait to try them. I bought the ingredients and waited for an occasion. Hmm…nothin’. See, I stopped letting myself make desserts for “no reason” because they always ended up at my house being eaten mostly by me. You can imagine why this turned into a bit of a problem.
I figured these cupcakes needed something celebratory — I mean they batter and the frosting have champagne in them! Strawberries and champagne just scream a fancy event in a limo or an afternoon in a Paris hotel to me. Michelle’s bridal shower (more to come on that later) was the perfect event!
I loved these cupcakes because they have real strawberries in the batter and of course I only do homemade frosting if I can help it all. It is always amazing and so much better than a jar. I actually made a ton of extra this time because I usually run out.
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup coconut milk
- 1/3 cup champagne/sparkling white wine (pink champagne might best for color!)
- 1/3 cup strawberry puree (I used thawed frozen strawberries & pureed them in food processor)
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla
- 12 strawberries cut in half for garnish
1 cup champagne
1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons
3to 3 1/2 cups confectioners’ sugar
2-3 tablespoons milk
Frosting: Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool. Then, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency.
Wow, this piece of writing is fastidious, my younger sister is analyzing such things, so I am going
to inform her.