Celebrate any occasion with these delicious champagne cupcakes filled with fresh strawberries and topped with a light and fluffy strawberry champagne icing.
When making this cake, it’s best to use a sweet champagne, and the cheaper the better. I used Andre Blush Champagne.
Cream butter and sugar. Whisk flour, baking soda, and salt. Alternating flour mixture and champagne, blend into the butter and sugar.
Beat egg whites until soft peaks are formed. Fold into the batter until incorporated. Softly mix in or fold in the strawberries pieces.
Using an ice cream scoop, place spoonfuls of batter in a prepared cupcake tin. Bake for 30 minutes. Transfer to a cooling rack for 10 minutes before removing cupcakes to cool completely.
Icing:
In a small food processor (I have a mini bullet and it is amazing), pulse strawberries, champagne and 2 tablespoons powdered sugar until strawberries are mush (think puree) but some chunks still remain.
In a bowl, beat whipping cream until it starts to thicken. Add the remaining powdered sugar and continue to beat until peaks form. Fold in the strawberry puree. Beat again for a few minutes if not thick enough.
Place in the refrigerator for about 10 minutes before using on the cupcakes.
You must be logged in to post a review.
In one word: AMAZING! I have made champagne cake before, and it was good but I made this last nite and it was delicious! I did make a few changes though. I used almost a cup of champagne, because the last time I made it the cake was dry and that made the cake very moist. I also made a cake out of it instead of cupcakes. LOVE LOVE LOVE this recipe. I will definately be making it again!
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Recipe For Delicious on 6.30.2010
These look just lovely. Thanks!