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strawberry champagne cupcakes

Strawberry Champagne Cupcakes

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Cook Time 20 minutes
Servings: 12
Ingredients Method Notes

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

Method
 

Cupcakes
  1. Line a muffin tin with cupcake liners and preheat the oven to 325°F.
  2. 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.
  3. Add the egg whites and the additional whole egg and mix until well combined.
  4. In a small bowl, combine the flour, baking powder, and salt.
  5. With the mixer on low speed, add half of the flour mixture, mixing until just combined.
  6. Mix in the champagne until well incorporated, then mix in the final half of the flour mixture.
  7. 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
  1. 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.
  2. Whisk frequently and cook until the mixture reaches 165°F on a candy thermometer.
  3. 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).
  4. 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.
  5. Mix in the crushed freeze-dried strawberries.
  6. 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.