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
Check out baking tips, tricks & ingredient substitutions.
Yield: 12 standard cupcakes
Also makes 2 dozen mini cupcakes, one 6"-8" cake layer or two 4" mini cake layers
Strawberry Vanilla Cupcakes:
- 1/3 cup plus 1 tablespoon half & half, divided
- 1 teaspoon vinegar
- 1 1/2 teaspoon vanilla bean paste or pure vanilla extract
- 2 large egg yolks
- 1 cup (112g) cake flour*, sifted
- 3/4 cup (144g) granulated white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons (42.6g) unsalted butter, softened
- 3 1/2 tablespoons vegetable oil
- 1/2 cup of chopped fresh strawberries
- 1 large egg white, room temperature (separate when cold)
* Click here to learn how to make your own cake flour substitute!
- 1/2 cup powdered sugar
- 1 tablespoon champagne
- 1 tablespoon butter
- 8oz cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (I use extra fine, popcorn salt)
- 3-4 cups (12oz-1lb) powdered sugar, sifted
- 2-3 tablespoons champagne
Preheat oven to 350 degrees F. Line a cupcake pan with 12 standard size baking cups (or 24 minis).
In a measuring cup, stir together 1/3 cup half & half, vinegar, vanilla extract and egg yolks. Set aside (mixture will clump up and thicken).
In a large bowl or bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda and salt. Add the butter, oil and remaining 1 tablespoon of half & half, and mix on low speed until just moistened. Increase to medium speed and mix for about 45 seconds.
On low speed, slowly pour in the liquid/egg yolk mixture in two separate batches, beating on medium speed for about 30 seconds after each addition. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated.
Chop and dry strawberries thouroughly and fold into batter. In a clean, dry glass bowl, beat the egg white with a hand mixer, on medium speed for about 1 minute, to foamy, soft peaks. Using a rubber spatula, gently fold the whipped egg white into your batter, in two additions.
Distribute all of the batter between the 12 standard size baking cups (about 3 tablespoons batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 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.
With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Add 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.)
Garnish cupcakes with sugar crystals or sanding sugar to really make them sparkle!
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