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Strawberry Champagne Cupcakes
Adapted from Mrs. Regueiro's Plate
Strawberry Cake Ingredients
3/4 cup strawberry puree, room temperature (24 oz. frozen strawberries, thawed)
1/4 cup milk, room temperature
1 1/2 oz. strawberry jello mix
6 large egg whites, room temperature
1 tbsp vanilla
2-1/4 c cake flour, sifted
1-3/4 c sugar
4 tsp baking powder
1 tsp salt
12 tbsp unsalted butter, room temperature
Champagne Buttercream Frosting Ingredients
1 c plus 1 tbsp champagne
2 sticks unsalted butter, room temperature
6 c powdered sugar
3 tbsp strawberry puree
Prepare the strawberry puree by placing a fine mesh strainer over a large bowl to remove any liquid. Save liquid for another use or discard. Place the strawberries in a blender and puree until liquid. Set aside 3/4 cup for the cake and 3 tablespoons for the frosting. Use remainder of strawberry puree for anything else if desired.
Preheat the oven to 350 degrees. Add the desired cupcake liners to your muffin pans.
In a small bowl, mix together the strawberry puree, strawberry jello powder, milk, egg whites, and vanilla. In the bowl of the stand mixer, add the flour, sugar, baking powder and salt and mix on low speed. Add the butter in small sections and continue mixing until the mixture resembles coarse sand. Add the strawberry mixture and mix on medium speed until smooth, scraping down the sides and the bottom of the bowl as needed.
Scoop about 1/4 cup of batter into the muffin pans and bake cupcakes for 20 to 22 minutes, or until slightly puffed and slightly golden. Cool cupcakes in pans for 10 minutes, and remove to cooling rack. Once cupcakes have completely cooled, garnish with champagne buttercream frosting.
Before we move to the frosting, let's talk about this awesome contraption I've yet to have the opportunity to use. Filling cupcakes has been the bane of my existence...until now. Just squeeze the handle and release it when the batter has filled to your liking. I filled these 2/3 of the way up. Click here to purchase the Cupcake Batter Dispenser.
To prepare the Champagne Buttercream Frosting, place 1 cup of champagne in a small saucepan over medium high heat and let reduce for about 10 minutes. The champagne will be syrupy and reduced down to about 2 tablespoons. Set aside and let cool.
I used this champagne for my frosting:
But let's be honest, this is what I drank with it:
In the bowl of the stand mixer, cream the butter and sugar until light and fluffy. Cream the butter until the frosting is thick. Add a couple tablespoons of the strawberry puree and reduced champagne and the reserved tablespoon of champagne and mix until fully combined.
Frost the cupcakes and garnish with pink sanding sugar as desired.
Yield: 24 - 28 cupcakes
Adapted from Mrs. Regueiro's Plate
Strawberry Cake Ingredients
3/4 cup strawberry puree, room temperature (24 oz. frozen strawberries, thawed)
1/4 cup milk, room temperature
1 1/2 oz. strawberry jello mix
6 large egg whites, room temperature
1 tbsp vanilla
2-1/4 c cake flour, sifted
1-3/4 c sugar
4 tsp baking powder
1 tsp salt
12 tbsp unsalted butter, room temperature
Champagne Buttercream Frosting Ingredients
1 c plus 1 tbsp champagne
2 sticks unsalted butter, room temperature
6 c powdered sugar
3 tbsp strawberry puree
Prepare the strawberry puree by placing a fine mesh strainer over a large bowl to remove any liquid. Save liquid for another use or discard. Place the strawberries in a blender and puree until liquid. Set aside 3/4 cup for the cake and 3 tablespoons for the frosting. Use remainder of strawberry puree for anything else if desired.
Preheat the oven to 350 degrees. Add the desired cupcake liners to your muffin pans.
In a small bowl, mix together the strawberry puree, strawberry jello powder, milk, egg whites, and vanilla. In the bowl of the stand mixer, add the flour, sugar, baking powder and salt and mix on low speed. Add the butter in small sections and continue mixing until the mixture resembles coarse sand. Add the strawberry mixture and mix on medium speed until smooth, scraping down the sides and the bottom of the bowl as needed.
Scoop about 1/4 cup of batter into the muffin pans and bake cupcakes for 20 to 22 minutes, or until slightly puffed and slightly golden. Cool cupcakes in pans for 10 minutes, and remove to cooling rack. Once cupcakes have completely cooled, garnish with champagne buttercream frosting.
Before we move to the frosting, let's talk about this awesome contraption I've yet to have the opportunity to use. Filling cupcakes has been the bane of my existence...until now. Just squeeze the handle and release it when the batter has filled to your liking. I filled these 2/3 of the way up. Click here to purchase the Cupcake Batter Dispenser.
To prepare the Champagne Buttercream Frosting, place 1 cup of champagne in a small saucepan over medium high heat and let reduce for about 10 minutes. The champagne will be syrupy and reduced down to about 2 tablespoons. Set aside and let cool.
I used this champagne for my frosting:
But let's be honest, this is what I drank with it:
In the bowl of the stand mixer, cream the butter and sugar until light and fluffy. Cream the butter until the frosting is thick. Add a couple tablespoons of the strawberry puree and reduced champagne and the reserved tablespoon of champagne and mix until fully combined.
Frost the cupcakes and garnish with pink sanding sugar as desired.
Yield: 24 - 28 cupcakes