Dos champán por favor! That’s more or less than only Spanish I used during my week in the DR. Obviously I used a few words like gracias, de nada, buenos días, and hola, but I already knew those words. Asking for 2 champagnes (and sometimes 4 champagnes) was used quite often around the resort by Cinnamon and myself!
In honor of our champagne-fueled trip to the DR I wanted to make some champagne cupcakes for her housewarming party. Her and her husband bought a gorgeous house with a fantastic backyard! We BBQ-ed, drank some wine, and had a great time. And obviously we ate cupcakes!
These cupcakes are delightful for a party. Mini cupcakes are easy to grab and people don’t hesitate about grabbing one. Also, with mini cupcakes you get a lot more bang for your buck; a small amount of batter goes much further and you have more servings. I mean three dozen mini cupcakes is a lot of cupcakes!
Not only are strawberry champagne cupcakes totally adorable, they taste as good as they look. The strawberry-champagne cupcakes is light and tender with plenty of flavor from the pureed strawberries. Adding the glaze provides moisture and fresh champagne flavor. The frosting is a typical American buttercream with a bit of cream cheese thrown in for texture. It is not overly sweet and again has fresh strawberries throughout. Adding iridescent sixlets on tops was the perfect finishing touch; they are lovely little balls of crunchy chocolate that sort of mimic bubbles!
I have always found hosts appreciate when you bring a delicious treat to their party, it’s a sure fire way to get a second invite! Bringing these cupcakes with some extra mini salty dark chocolate cupcakes pretty much ensures Cinnamon and Jesus will be inviting me back and I can’t wait to hang out again!
One Year Ago – Nutella Crack Pie
Strawberry Champagne Cupcakes
Adapted from Completely Delicious
Yield – 36 mini cupcakes
1/2 cup champagne (or other sparkling wine)
1/2 cup oil
1 egg + 1 egg yolk
1 1/8 cup flour
3/4 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
- Preheat the oven to 350 ˚F and line mini muffin tins with paper liners.
- Roughly chop the strawberries and puree in a food processor until smooth. Push through a fine sieve to remove the seeds.
- Measure out 1/4 cup of puree and set aside the rest to use in the glaze and frosting.
- Add the 1/4 cup of strawberry puree, champagne, oil, and eggs to the bowl of a stand mixer with a paddle attachment. Beat on high for 2 minutes.
- Sift together the flour, sugar, baking powder, and salt. Add the dry ingredients on low speed and beat until just combined. Scrape the bowl as needed
- Mix on high speed for 20 seconds.
- Use a 2 tablespoon scoop to portion the batter between the liners.
- Bake for 11 minutes or until a toothpick inserted comes out clean.
- Brush the glaze on when the cupcakes are warm and then let cool completely before frosting.
2 tablespoons strawberry puree
2 tablespoons champagne
- Mix the puree and champagne together.
- Brush on the warm cupcakes.
1 cup (2 sticks) unsalted butter
pinch of salt
3 cups powdered sugar
1 teaspoon vanilla
3 tablespoons strawberry puree
sliced strawberries & large sprinkles for garnish
- Beat the butter and salt on high speed for 2 minutes in the bowl of a stand mixer with a paddle attachment.
- On low speed add in the powdered sugar half a cup at a time.
- Add the vanilla and puree and beat on high speed until your reach the desired consistency.
- Use a star tip to pipe the frosting on each cupcake and garnish as desired.