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A recipe for celebrating: Champagne and strawberry cupcakes

Cupcakes get sophisticated with the addition of champagne and fresh strawberries.
Cupcakes get sophisticated with the addition of champagne and fresh strawberries.
Photo by Michelle Hein

Playful cupcakes get a touch of sophistication with the addition of sparkling wine and fresh strawberries. Champagne in the batter makes the cupcakes light and airy, while strawberry puree adds delicate flavor to the cake and buttercream frosting. The result is a cupcake that’s perfect for celebrating. Make a batch for occasions such as wedding showers, adult birthdays, anniversaries or Valentine’s Day. To make the experience even better, you will have extra champagne to serve with the cupcakes or enjoy while you're baking them.

Cupcakes:

  • 1 pint strawberries, sliced
  • 2-1/4 cups all-purpose flour
  • 1-1/2 cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup sparkling wine
  • 1 cup vegetable oil

Frosting:

  • 1-1/2 cup unsalted butter
  • 3-1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • Reserved strawberry puree

Directions:

  • Preheat oven to 350 degrees and line a muffin pan with paper liners.
  • Using a food processor or blender, puree the strawberries. Measure out 1/2 cup of puree and put aside the rest for the frosting.
  • Combine the flour, sugar, baking powder and salt in a bowl and set aside.
  • Using the paddle attachment on a stand mixer, combine the eggs, champagne, ½ cup strawberry puree and oil. Mix at medium high speed for about 2 minutes.
  • Add the flour mixture to the wet ingredients, adding half at a time and mixing after each addition.
  • Pour the batter into the prepared muffin liners, filling each about ¾ full. Bake approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Once the cupcakes have completely cooled, prepare the frosting.
  • Beat the butter on medium high speed until light and fluffy, about 2-3 minutes.
  • Add the powdered sugar, vanilla and salt, mixing on medium speed until smooth.
  • Add the strawberry puree until you reach your desired consistency and flavor.
  • Decorate as you please.
  • Makes 24 cupcakes.
  • Store cupcakes in the refrigerator for up to 5 days.
  • (Recipe inspiration found here.)

Recipe note: While the alcohol does cook out of this recipe, you can substitute the champagne with water or milk if desired.

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