Strawberry Champagne Cupcakes


Valentine's Day may still be a month away, but it's never too early to start planning your Valentine's Day desserts! These strawberry champagne cupcakes are a perfect Valentine's Day dessert because they sound super fancy, but they're really not at all! I also love that they can be made ahead of time, so if you're planning a nice dinner for two you don't even have to think about dessert on the day of.


You guys know that I like flavor in my baked goods. So if you don't like champagne, these are probably not the cupcakes for you! But if you DO like champagne, read on my friend! I love how light the flavor in these cupcakes is - it really does taste like you're eating champagne! The fruitiness of the strawberry buttercream compliments the cake so well, and I love the pieces of real strawberry in it.


https://www.thiscelebratedlife.com/p/blog-page_12.html

Champagne Cake Ingredients:

1 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cups cane sugar
1 egg plus 1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon LorAnn Sparkling wine extract
1/3 cup sparkling wine
1/4 cup buttermilk

Strawberry Buttercream Ingredients: 

1 cup butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla
3 teaspoons strawberry extract
3 strawberries, very finely diced (optional)

Directions:

Preheat oven to 350 and line a muffin tin with liners. Combine flour, baking powder, salt in a bowl and set aside. Beat together the butter and sugar until fluffy. Add extracts, egg, yolk, champagne and buttermilk, mixing to combine. The batter may look piecy at this stage, which is ok! Slowly add flour mixture to the wet ingredients, and mix until just combined. Pour batter into liners and bake for 14-16 minutes.

For the buttercream: Whip the butter in your stand mixer fitted with the paddle attachment until light and fluffy. Add the powdered sugar and extracts, mixing on low speed until the powdered sugar is incorporated. Then increase speed to high for about 3-4 minutes. Gently stir in the strawberry, if using. Frost with a big tip to avoid the strawberry pieces getting stuck.



http://www.thiscelebratedlife.com/search/label/recipes


Kirsten Bell
0 Comments

No comments:

Post a Comment