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Strawberry Champagne Cupcakes Recipe

Strawberry Champagne Cupcakes
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Strawberry Champagne Cupcakes recipe. BerryFizz dessert.

Ingredients

Scale
  • 200 grams all-purpose flour
  • 150 grams granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 113 grams unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml whole milk
  • 120 ml champagne or sparkling wine
  • 226 grams unsalted butter, softened
  • 450 grams powdered sugar
  • 200 grams fresh strawberries, pureed
  • 60 ml champagne or sparkling wine
  • 0.5 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. Make sure these are well combined to distribute the leavening evenly.
  • In a separate, larger bowl, using an electric mixer, cream together the softened unsalted butter and sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well mixed.
  • Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk and champagne. Begin and end with the dry ingredients. Mix until just combined and no streaks of flour remain; a few small lumps are fine. The batter should be smooth, thick, and pourable, with tiny champagne bubbles visible.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for proper rising.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
  • To make the buttercream: In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until it’s light and fluffy, about 3-4 minutes.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated and smooth.
  • Next, add the fresh strawberry puree (made by blending fresh strawberries until smooth and optionally straining to remove seeds), champagne, vanilla extract, and a pinch of salt. Beat on medium-high speed for another 3-5 minutes, until the buttercream is incredibly light, fluffy, and smooth.
  • Once your cupcakes are completely cooled, use a piping bag fitted with your favorite decorative tip, or an offset spatula, to pipe or spread a generous swirl of the strawberry champagne buttercream onto each cupcake.
  • Garnish with edible glitter, fresh strawberry slices, or edible pearls as desired.
  • Store leftover cupcakes at room temperature in an airtight container for up to 1 day, or refrigerate for up to 3-4 days. Allow refrigerated cupcakes to come to room temperature for 30 minutes before serving.

Notes

Prepare to fall madly in love with these Strawberry Champagne Cupcakes—a celebration in every bite! These aren’t just any cupcakes; they’re an exquisite blend of light, tender vanilla cake infused with the subtle effervescence of champagne, crowned with a dreamy, homemade strawberry champagne buttercream. Each cupcake boasts a delicate crumb, a delightful hint of bubbly, and then bursts with the fresh, vibrant flavor of real strawberries. They’re visually stunning, irresistibly aromatic, and possess a sophisticated sweetness that makes them utterly unforgettable for any special occasion or delightful treat.

Find it online: https://homecookstudio.com/strawberry-champagne-cupcakes-baked/