Pretty in Pink Strawberry Champagne Cupcakes Recipe

Pretty in Pink Strawberry Champagne Cupcakes

Level: Intermediate

Yield: 18 to 19 cupcakes

Total: 40 min

Prep: 20 min

Cook: 20 min

Nutritional Analysis Per Serving (Serving Size: 1 of 18.5 servings)

• Calories: 472
• Total Fat: 31 g
• Saturated Fat: 16 g
• Carbohydrates: 43 g
• Dietary Fiber: 1 g
• Sugar: 30 g
• Protein: 4 g
• Cholesterol: 110 mg
• Sodium: 145 mg

Ingredients

Cupcakes:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup fresh strawberries
• 3 eggs
• 1 cup extra-dry champagne
• 1/2 cup butter, melted
• 1/2 cup vegetable oil

Strawberry Whipped Cream Frosting:

• 4 cups heavy whipping cream
• 8 large marshmallows
• 2/3 cup powdered sugar

Champagne Simple Syrup:

• 1/2 cup extra dry champagne
• 1/2 cup sugar

Instructions

Cupcakes:

1. Heat the oven to 350 degrees F. Prepare 2 muffin tins by adding 18 to 19 cupcake liners.
2. In a medium bowl, sift the flour, sugar, baking powder, and salt together.
3. Add the strawberries to a food processor and blend until smooth. Set aside 1/2 cup of the puree for the batter, saving the rest for the frosting.
4. Using a stand mixer fitted with a paddle attachment, combine the strawberry puree, eggs, champagne, melted butter, and vegetable oil on medium speed for around 2 minutes until well blended. Reduce to medium-low speed and gradually incorporate the dry mixture, scraping the bowl sides as needed. Mix just until everything comes together.
5. Spoon the batter into the liners, filling them about 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center emerges clean. Let the cupcakes cool fully.

Strawberry Whipped Cream Frosting:

1. Fit a stand mixer with a whisk attachment and beat the heavy cream on high until soft peaks develop, roughly 4 minutes. (Cover the mixer with a damp cloth to catch splashes.)
2. Melt the marshmallows in a microwave-safe bowl on high for 15 seconds. Stir and fold into the cream right after soft peaks form. Keep whipping to stiff peaks.
3. Switch to medium speed, blend in the powdered sugar and 1/4 cup of the reserved strawberry puree. Continue for about 30 seconds until smooth.

To Finish:

1. Gently brush the cooled cupcake tops with the Champagne Simple Syrup using a pastry brush.
2. Load the frosting into a piping bag with your preferred tip, then pipe generous swirls onto each cupcake.

Champagne Simple Syrup:

1. In a medium saucepan over medium-high heat, combine the champagne and sugar, stirring until the sugar fully dissolves.
2. Lower the heat to medium and simmer until the liquid reduces by half and coats the back of a spoon, about 5 minutes. Let cool before using.

Imagine the elegance of pink-hued cupcakes bubbling with champagne fizz and crowned with luscious strawberry whipped creamthese treats will dazzle at any celebration! Whip them up and let the sweet, bubbly magic inspire your next gathering.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.