Best Strawberry Champagne Cupcakes Recipes

PRETTY IN PINK STRAWBERRY CHAMPAGNE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
• Sift together the flour, sugar, baking powder, and salt in a medium bowl.
• Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
• In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
• Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
• For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
• While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.
• To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
• In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
• Allow to cool slightly.

STRAWBERRY CHAMPAGNE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, vanilla pudding mix, baking powder, baking soda, and salt together in a bowl.
• Puree strawberries in a blender or food processor. Measure 1/4 cup puree into a bowl. Mix in milk and vanilla extract.
• Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy. Reduce speed to medium; beat in egg whites and whole egg until batter is just blended.
• Mix half of the flour mixture into the batter on low speed. Add milk mixture, Champagne, and food coloring; beat just until blended. Beat in remaining flour mixture until batter is just combined. Scrape down the sides of the bowl with a spatula to make sure batter is smooth.
• Divide batter among lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 21 minutes. Cool for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.

STRAWBERRY AND CHAMPAGNE CUPCAKES RECIPE BY TASTY

Steps:

• Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
• Leave to chill in the fridge until set, for about 30 minutes.
• Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
• Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
• Fold in the flour, baking powder, and salt.
• Spoon into the cupcake cases.
• Bake for 15 minutes, or until golden brown and springy to the touch.
• While the cakes are baking, make the strawberry champagne syrup by bringing the sugar, water, strawberries, and champagne to the boil in a saucepan over a medium-high heat.
• Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
• Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
• Poke several holes in each one and pour about 2 teaspoons of the strawberry champagne syrup on top, so that it seeps into the holes and is glistening on top.
• Spoon the coconut cream on top and garnish with a strawberry.
• Enjoy!

STRAWBERRY CHAMPAGNE CUPCAKES

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.

STRAWBERRY CHAMPAGNE CUPCAKES

Steps:

• Preheat to 350°. Line 2 mini cupcake pans with cups. Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside. Sift together the flour, baking powder and salt in a bowl. Place butter in the bowl. Using mixer add the sugar; beat on medium until well mixed Add the eggs one at a time, mixing slowly after each. Combine the vanilla, vanilla bean and milk in a large liquid measuring cup. Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, then add 1/3 of the milk mixture, mix well. Add another 1/3 of the flour mixture then 1/3 of the milk mixture. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined. Gently fold in soaked strawberries. Scoop batter into baking cups and bake for 10 minutes. Cool completely. Step 2: Frosting Place the unsalted butter in a bowl Add the confectioner's sugar; beat on med speed. Add vanilla extract, milk, salt and Champagne and beat on high until fluffy. Place frosting in a disposable piping bag with a large round tip. Step 3: Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for 10 to 15 minutes. Step 4: Chocolate Ganache Fill a medium saucepan with an inch of water over med-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Step 5: Assembling Layers in Champagne Flutes Insert 1 cupcake in the bottom of each glass. Then frosting, then strawberries, then drizzle of chocolate. Repeat layers.

STRAWBERRY CHAMPAGNE CUPCAKES RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with a KitchenAid electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.