STRAWBERRY CHAMPAGNE CUPCAKES

Strawberry Champagne Cupcakes image

Provided by Amy Freeze

Categories Cakes

Time 1h15m

Number Of Ingredients 24

2 stick butter-softened
2 c sugar
4 eggs
1 tsp vanilla extract
3 c all purpose flour
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 c champagne
1/2 c milk
1 c fresh strawberries-fresh, not in juice
BUTTERCREAM
2 stick butter-softened
2 c shortening
2 lb powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1 Tbsp meringue powder
4-6 Tbsp champagne
CHAMPAGNE DRIZZLE
1 1/2 c champagne
1 1/2 c sugar
2 strawberries--finely chopped

Steps:

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In a bowl, sift together dry ingredients. Add dry ingredients alternately with champagne. When all have been incorporated, add strawberries and mix on high for 2 minutes.
2. Scoop into cupcake liners and bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Allow to cool and frost with champagne buttercream.
3. In a mixing bowl, cream together butter, shortening, salt, and extracts. Add meringue powder and half of powdered sugar. Mix on low until smooth. Add remaining powdered sugar in ½ c. increments, mixing well after each addition. Add champagne as needed to reach desired consistency. Mix on high for 5-10 minutes or until fluffy.
4. Top each cupcake with a strawberry fan & strawberry champagne drizzle
5. Combine champagne drizzle ingredients in a saucepan. Bring to a boil. Reduce heat and simmer over medium-low heat for 10 minutes. Remove from heat and cool before drizzling over cupcakes.