epicurious3.0
Strawberry Champagne Cupcakes
These beautifully balanced strawberry champagne cupcakes are scented with fresh berries and a kiss of bubbly in both the cake and the frosting.
👥 24 Servings👤 Allyson Reedy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●measuring cup
📝 Preparation Steps
1
Preheat the oven to 350°F. Line two standard cupcake pans with 12 baking cups each.
2
Sift together the flour, baking powder, and salt in a bowl and set aside. Place the butter in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition.
large eggs, room temperature2(4 sticks) European-style unsalted butter, room temperature2 cups
3
Combine the vanilla extract and milk in a large liquid measuring cup. On low speed, add ⅓ of the flour mixture to the butter mixture, then gradually add ⅓ of the milk mixture, beating until well incorporated. Add another ⅓ of the flour mixture, followed by ⅓ of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
4
Add in the vanilla bean paste and mix on low speed until just combined. Add in the diced strawberries and mix on low speed until just combined. Add in the sparkling wine and mix on low speed until just combined.
¾ cup diced fresh strawberries(4 sticks) European-style unsalted butter, room temperature2 cupsStrawberries, for garnish
5
Use a standard-size ice cream scoop to fill each cupcake paper with batter so that the wells are ⅔ full. Bake for 24 to ⏱️ 25 minutes (start checking at ⏱️ 23 minutes), or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to wire racks to cool completely.
6
For the frosting, place the unsalted butter in the bowl of a stand mixer. On low speed, add the confectioners’ sugar slowly, and then beat on medium speed until well incorporated. Add the salt, milk, and vanilla extract and beat on high speed until combined.
7
Add the sparkling wine slowly, in thirds, mixing slowly between each addition, and then whip on higher speed until light and airy, for approximately 3 to ⏱️ 5 minutes.
8
Transfer to a plastic piping bag fitted with a plain round metal tip. Frost each cupcake with Georgetown Cupcake’s signature swirl: Hold piping bag ¼ inch above the center of the cupcake. Starting in the center of the cupcake, squeeze frosting with a burst of pressure and move piping bag in a circular motion with constant pressure, ending in the center with another burst of pressure. Top with fresh strawberries.
¾ cup diced fresh strawberries(4 sticks) European-style unsalted butter, room temperature2 cupsStrawberries, for garnish
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