Strawberry Champagne Cupcakes {Small Batch - Yield 8}

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New Years is right around the corner, and what better way to ring in the New Year than with some bubbly... in your cupcake! A sophisticated, adult flavor, incorporated into a nostalgic childhood treat.


First I tried substituting the champagne for the liquid in my recipe but they were a little too dry for my taste. I decided to use my moist, vanilla strawberry buttermilk cupcakes as the base, and add a champagne glaze to the tops of the baked cupcakes, to let the champagne flavor really shine through. This created a very moist, flavorful cupcake that was just exquisite! Topped with the fizzy, champagne cream cheese frosting, these cupcakes are just lovely. My next mission will definitely be to create a mimosa cupcake!

Strawberry Champagne Cupcakes {Small Batch}
Check out baking tips, tricks & ingredient substitutions.

Yield:  8 standard or 2 dozen mini cupcakes

Ingredients

Strawberry Vanilla Cupcakes: 

• 3/4 cup plus 3 tablespoons (105g) cake flour*
• 2/3 cups (134g) granulated white sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 2 teaspoons vegetable oil
• 1/3 cup whole milk, room temperature
• 2 large egg whites, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon vinegar (white or apple cider) 
• 1/2 cup of chopped fresh strawberries

* Click here to learn how to make your own cake flour substitute and properly measure your flour without a scale.

Champagne Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon champagne 
• 1 tablespoon butter

Champagne Frosting:

• 8oz cream cheese, room temperature (not light or low fat)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups confectioners’ sugar (powdered sugar), sifted
• 1 teaspoon vanilla extract
• 2-3 tablespoons champagne

Directions

Prepare Cupcakes:
Preheat oven to 350 degrees F. Bring butter, milk and egg to room temperature. Line a cupcake pan with 8 standard size baking cups (or 24 minis).
 
In a large bowl, whisk or sift together flour, sugar, baking powder, baking soda and salt. With an electric mixer, beat in softened butter and oil on medium speed until the mixture resembles moist crumbs, about 1 minute.

In a measuring cup, lightly whisk together milk, egg whites, vanilla and vinegar. Slowly add half of the wet ingredients to the butter/flour mixture and beat about 1-2 minutes until batter is smooth and fluffy. Scrape down sides of bowl. Add remaining wet ingredients and beat about 30 seconds until incorporated. Gently fold in chopped strawberries.
 
Distribute batter (about 1/4 cup) between the 8 baking cups and bake for 16-20 minutes (Bake 2 dozen mini cupcakes about 10-12 minutes) or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.

Prepare champagne glaze:
In small saucepan, heat ingredients until melted and combine (I used pink/rose champagne to make it sweeter, but any kind will do). Remove from heat and pour into a shallow bowl. Dip the tops of the cooled cupcakes in glaze. Let set and dip again if desired. Frost once glaze has set.

Prepare frosting:
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Gradually beat in powdered sugar until incorporated. Add vanilla and 2-3 tablespoons champagne, or to taste. Beat on medium speed for about 2-3 minutes, until smooth and creamy. (Note: Using champagne will thin out your frosting into more of a spreadable consistency. If you want a thicker frosting you can pipe onto your cupcakes try using a few drops of our super strength champagne flavoring until you reach your desired flavor.)

Garnish cupcakes with sugar crystals or sanding sugar to really make them sparkle!

Give them a try, and be sure to share a photo on our Facebook page, I'd love to know how they turned out!

Happy Baking, 
Lindsay Ann

Click here for more Valentine's Day and Romantic Recipes & Treat Tutorials

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