Lindsay Ann Bakes: Strawberry Champagne Cupcakes

Thursday, January 20, 2011

Strawberry Champagne Cupcakes

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New Years is right around the corner, followed by Valentine's Day, and what better way to celebrate, 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 
Yield: 14-16 standard cupcakes or 2-3 dozen minis


  • 1 1/4 cup cake flour
  • 3/4 cup pure cane, granulated white sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature 
  • 1 tablespoon vegetable oil  
  • 1/2 cup buttermilk, room temperature
    1 large egg, room temperature
  • 1 large egg yolk, room temperature 
  • 1 teaspoon vanilla extract 
  • 1/2 cup of chopped fresh strawberries, dried with a paper towel

    Champagne Glaze:
    • 1/2 cup powdered sugar
    • 1 tablespoon champagne 
    • 1 tablespoon butter

    Champagne Frosting:
      • 1 cup (2 sticks) unsalted butter,  room temperature
      • 1 teaspoon vanilla extract
      • 3-4 cups confectioners' (powdered) sugar, sifted (add more if needed)
      • pinch of salt
      • 2-4 tablespoons champagne


        Prepare Cupcakes:
        Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

        Sift together the flour, sugar, baking powder, baking soda and salt into a large bowl or bowl of a stand mixer. Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

        Whisk together the buttermilk, egg, yolk and vanilla, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds. Using a rubber spatula, gently fold the strawberries in.

        Distribute the batter between baking cups (about 3-4 tablespoons batter each, for standard, or 1 1/2 tablespoons batter each, for minis). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until your finger leaves a slight impression on the tops of the cupcakes when pressed and inserted toothpick comes out clean or with with a few moist crumbs clinging to it. Do not over bake. Remove from pan and 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 on medium speed until smooth and fluffy, about 3-4 minutes. Add vanilla and salt. Gradually beat in powdered sugar until incorporated. Add champagne 1 tablespoon at a time. Increase speed to high and beat for about 3 minutes, until smooth and creamy.

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

        1. Your creations are so beautiful :) I saw you on the special season 2 episode of Cupcake Wars earlier today and I cannot believe you didn't win :( Keep up the good work! Your stuff is so unique and looks so delicious!