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: 13 cupcakes
Ingredients
Cupcakes:
Ingredients
Cupcakes:
- 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
- 3/4 cup (144g) granulated white sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick/57g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) sour cream, room temperature
- 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:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups confectioners' (powdered) sugar, sifted
- 2-4 tablespoons champagne
Directions
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth. Using a rubber spatula, gently fold in strawberries.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 17-20 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth. Using a rubber spatula, gently fold in strawberries.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 17-20 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
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. Gradually beat in
powdered sugar until incorporated. Add champagne 1 tablespoon at a time.
Increase speed to high and beat for about 3-5 minutes, until smooth and
creamy.
Garnish cupcakes with sugar crystals or sanding sugar to really make them sparkle!
