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strawberry champagne cupcakes

Strawberry Champagne Cupcakes

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Cook Time 20 minutes
Servings 12

Ingredients
  

Cupcakes

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 12 Tablespoons unsalted butter room temperature
  • 1½ cups granulated sugar
  • 3 eggs use 1 whole egg and 2 egg whites
  • ¾ cups strawberry champagne*
  • 1 pint strawberries sliced; optional

Strawberry Swiss Meringue Buttercream

  • 5 egg whites
  • 2 cups granulated sugar
  • 1½ cups unsalted butter cubed and room temperature
  • 1 ounce freeze-dried strawberries crushed into a powder with a rolling pin

Instructions
 

Cupcakes

  • Line a muffin tin with cupcake liners and preheat the oven to 325°F.
  • Using a handheld or a stand mixer, cream together the butter and the sugar at medium speed for 2-3 minutes until light and fluffy.
  • Add the egg whites and the additional whole egg and mix until well combined.
  • In a small bowl, combine the flour, baking powder, and salt.
  • With the mixer on low speed, add half of the flour mixture, mixing until just combined.
  • Mix in the champagne until well incorporated, then mix in the final half of the flour mixture.
  • Fill cupcake liners ~¾ full with the cake batter. Bake for 20 minutes on the lower rack of your oven or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Strawberry Swiss Meringue Buttercream

  • Whisk together the 5 egg whites and sugar in your mixing bowl and place over a pot of simmering water. Be careful your bowl doesn't touch the water.
  • Whisk frequently and cook until the mixture reaches 165°F on a candy thermometer.
  • Using a whisk attachment, beat the egg white mixture on high speed until the mixing bowl is no longer warm to the touch (this usually takes me around 20 minutes).
  • Switch to a paddle attachment and add in the butter on low speed until just combined. If your mixture is too soupy, place it in the refrigerator for 5-10 minutes then gently mix again for a couple seconds on low speed.
  • Mix in the crushed freeze-dried strawberries.
  • Fill a piping bag with the frosting and frost the cupcakes to your desired style. Add a sliced strawberry on top for a garnish.

Notes

*If you can't find strawberry champagne, you can use a sparkling moscato or another sparkling wine with tasting notes of strawberry.