Delicate cupcakes flavored with champagne and strawberries. Perfect for a celebration or everyday.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 24cupcakes
Calories 294
Author Annalise Sandberg
Ingredients
For the cupcakes:
2 ¼cupall-purpose flour(280 grams)
1 ½cupgranulated sugar(300 grams)
1tablespoonbaking powder
½teaspoonsalt
1cupstrawberries, sliced (135 grams)
3large eggs
1cupsparkling wine(237 ml, 8 fl oz)
1cupvegetable oil(237 ml, 8 fl oz)
For the frosting:
1 ½cupunsalted butter(340 grams)
4cupspowdered sugar, sifted (455 grams)
1teaspoonvanilla
Pinchof salt
3-4tablespoonsstrawberry purée
Instructions
To make the cupcakes:
Preheat oven to 350°F. Line a muffin pan with paper liners or grease with butter and flour.
Pureé strawberries in a food processor or blender. Measure out ½ cup of the pureé and reserve the rest for the frosting.
In a bowl, combine the flour, sugar, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, champagne, ½ cup pureéd strawberries and oil on medium high speed until thoroughly combined, about 2 minutes. Add the flour mixture in 2 additions, mixing after each.
Pour the batter into the prepared muffin pan, filling each cup ¾ full. Bake until a toothpick inserted into the center of a cupcake come out clean, about 20-25 minutes. Let cool completely.
To make the frosting:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and smooth, about 2-3 minutes. Add the powdered sugar, vanilla, salt and strawberry purée and mix on medium speed until smooth. Add additional pureé if needed to get the desired consistency.
Frost cupcakes with the frosting. Store in the fridge. Cupcakes will keep for several days.
Notes
NOTES
If you'd like to leave out the champagne, substitute with water or milk.