Strawberry Champagne Cupcakes

Coming up with a cupcake to bring to a New Year’s Eve party isn’t the easiest of tasks. There’s not really a flavor or theme synonymous with the holiday… except champagne. When it comes to champagne, I’ve had plenty of success incorporating it into batter, but not so much when it comes to icing. The alcohol tends to break down the butter in the icing and makes it look curdled. I knew I had to tackle champagne frosting again, but this time I crowd-sourced to twitter for some help. After a few people suggested cooking down the champagne into a syrup, I had a gameplan.

To accompany my champagne frosting, I made a strawberry cupcake. This gave me a chance to use my new Kitchen Aid food processor, which I’m in love with. It’s so quiet!  I modified the recipe from a Sprinkles recipe to make it a bit more moist, and have a bit more strawberry flavor to it. I’ve never actually had a cupcake from Sprinkles, but if what they sell in the store comes from these recipes they publish, people must really love dry cupcakes. I also added some red food coloring to make the batter a nice pink color. It looked a bit on the grey side without the coloring. The cupcakes had a great texture and a perfect rise on them.

Just to make things a bit fancier, since it was new year’s after all, I decided to fill them. I would usually opt for a pastry cream, but I wanted to do something a bit less time-consuming, so I cheated a little and did a marshmallow filling, using a jar of Fluff as a base. Filling cupcakes is super quick and easy if you have the right tools. I love my Wilton filling tip. Makes just a small hole in the cupcake, which is easily covered by your frosting.

With the cupcakes and filling done, it was time to get down to business on the champagne frosting. I started with one cup of champagne, which I simmered for about 10 minutes, until it reduced to 2 tablespoons. It had a great concentrated champagne taste, no alcohol, and wasn’t enough liquid to make my frosting runny. I piped them with my large star tip, and added some gold dragees. It turned out to be a great texture, and the cupcakes were a hit. What kind of treats helped you ring in 2012?

Strawberry Cupcakes: 

  • 1/3 cup pureed strawberries
  • 1 1/2 cups all-purposeflour
  • 1 tsp baking powder
  • 1/4 tsp coarse salt
  • 1/4 cup whole milk
  • 1/4 cup sour cream
  • 1 tsp pure vanilla extract
  • 1 tsp strawberry extract
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  1. Preheat oven to 350 degrees
  2. In a medium bowl, sift together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, strawberry extract, sour cream, and strawberry puree; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  4. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  5. Divide batter evenly among lined muffin cups. Bake until tops are just dry to the touch, 20 to 22 minutes. Makes one dozen cupcakes.

Marshmallow Filling

  • 2 tsp milk
  • 1/4 tsp salt
  • 1 (7 oz) jar marshmallow cream/fluff
  • 1/2 cup shortening
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

Using electric mixer with whisk attachment, beat the fluff, shortening, powdered sugar, salt, and vanilla until it begins to get fluffy.  Add the milk and continue to beat at a medium speed to desired consistency.

Champagne Buttercream Frosting

  • 1 cup champagne
  • 1 cup unsalted butter
  • 2-1/2 cups confectioners’ sugar
  1. Bring 1 cup of champagne to a boil. Reduce heat and simmer for 10 minutes, or until the champagne is reduced to 2 tablespoons. Let cool.
  2. While champagne is reducing, cream butter in electric mixer with paddle attachment. Slowly add sugar and beat until the frosting is smooth.
  3. With mixer on low, add in reduced champagne. Mix just until combined. Frosts 12 cupcakes.

2 thoughts on “Strawberry Champagne Cupcakes

  1. I so agree with you on the dryness of their cupcakes. I personally do not care for them. I like a moist cupcake:) Thanks for sharing!

  2. Hello There. I found your blog using msn.
    This is a very well written article. I will be sure to bookmark it and come back to read more of your
    useful information. Thanks for the post. I will definitely return.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s