Strawberry Champagne Cupcakes

Sweet & Romantic

This a a true champagne cupcake: there is champagne in the cake, buttercream, and strawberry jam filling!

Gather your cake ingredients: champagne, eggs, all-purpose flour,

vanilla extract, baking powder, salt, sugar, and unsalted butter.

Cream together your butter and sugar, then beat in one whole egg and one egg white.

Add the dry ingredients and champagne to the batter in alternating steps.

Mix together flour, baking powder, and salt in a small bowl.

Adding only some of the wet and dry ingredients at a time helps prevent overmixing while still ensuring a smooth batter.

Scoop the batter into a lined 12-cup muffin pan until ¾ full.

Bake at 350°F/175°C for 18-20 minutes.

Gather your buttercream and filling ingredients: champagne, powdered sugar, strawberries,

strawberry champagne jam, vanilla extract, and unsalted butter.

Reduce the champagne in a small saucepan over medium low heat.

This takes about 20 minutes (but hardly any effort).

Then, beat the butter and powdered sugar together on medium until fluffy.

Add the vanilla and only half of the cooled champagne reduction.

Slice the strawberries in half vertically.

Time for assembly:

Cut out the center of each cupcake with a paring knife.

Fill the center of each cupcake with a heaping teaspoon of jam.

Replace the cake piece, then brush with the remaining champagne reduction.

Pipe on the champagne buttercream, then add gold sprinkles.

Top with half of a strawberry, and enjoy!

This recipe has a cleanup rating of 4 out of 5, at  Gonna Take a While

(One of two photos)

Enjoy your strawberry champagne cupcakes!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!