My wonderful girlfriend/bride-to-be, Liz, is getting married at the end of the month. EEEK!!
I’m so excited to be part of the wedding party as a bridesmaid, and she was also one of my bridesmaids at my wedding, too. Recently we held a bridal shower at her parents house put together by the awesome maid of honor/older sister, Carmen, and the awesome bridesmaids. Our bridal shower theme was a “champagne celebration” with lots of mimosas, finger foods, and these beautiful strawberry champagne cupcakes. We had a fabulous time playing bridal shower games of groom trivia, bouquet toss game, and bridal mad-libs made from Liz’s most said phrases when she opened her gifts.
I absolutely love baking cupcakes for any special occasion. Cupcakes are the essential party treat and I have saved dozens of recipes that I have been wanting to bake up. I knew that this would be the perfect cupcake to enjoy for the bridal shower and went well with the champagne theme. These strawberry champagne cupcakes were a hit with everyone at the party. They loved the luscious strawberry champagne buttercream on top, and the cupcakes so soft and fluffy. They were so pretty in pink, you couldn’t help but smile as you bit into them. Simply sweet. Congrats to the beautiful bride-to-be, Liz. You’re going to be one stunning bride!
Strawberry Champagne Cupcakes
Adapted from Cook like a Champion
Strawberry Puree: 24 ounces frozen strawberries, thawed
¾ cup strawberry puree, room temperature
¼ cup milk, room temperature
1 ½ ounces Strawberry Jello
6 large egg whites, room temperature
1 tablespoon vanilla extract
2 ¼ cup cake flour, sifted
1 ¾ cup sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, (1 ½ sticks), room temperature
Champagne Buttercream Frosting:
1 cup plus 1 tablespoon champagne, prosecco or other sparkling wine
2 sticks (1 cup) butter, room temperature
2 ½ cups confections sugar
3 or 4 tablespoons of strawberry puree
Prepare the strawberry puree by placing a fine mesh strainer over a large bowl to remove any liquid. Save liquid for another use or discard. Place the strawberries in a blender and puree until liquid. Set aside ¾ cup for the cake and a couple tablespoons for the frosting. Use remainder of strawberry puree for anything else if desired.
Preheat the oven to 350 degrees. Add the desired cupcake liners to your muffin pans.
In a small bowl, mix together the strawberry puree, strawberry jello, milk, egg whites, and vanilla. In the bowl of the stand mixer, add the flour, sugar, baking powder, and salt and mix on low speed. Add the butter in small sections and continue mixing until the mixture resembles coarse sand. Add the strawberry mixture and mix on medium speed until smooth, scraping down the sides and the bottom of the bowl as needed.
Scoop about ¼ cup of batter into the muffin pans and bake cupcakes for 20 to 22 minutes, or until slightly puffed and slightly (strawberry) golden. Cool cupcakes in pans for 10 minutes, and remove to cooling rack. Once cupcakes have completely cooled, garnish with champagne buttercream.
Champagne Buttercream Prep:
Place 1 cup of champagne in a small saucepan over medium high heat and let reduce for about 10 minutes. The champagne will be syrupy and reduced down to about 2 tablespoons. Set aside and let cool.
In the bowl of the stand mixer, cream the butter and sugar until light and fluffy. Cream the butter until the frosting is thick. Add a couple tablespoons of the strawberry puree and reduced champagne and the reserved tablespoon of champagne and mix until fully combined.
Place the champagne buttercream frosting into a pastry bag fitted with desired decorative tip (I used a large star tip). Frost the cupcakes and garnish with pink sanding sugar as desired.
Yield: 28 to 30 cupcakes
Review: These pretty tasty cupcakes went quickly and my only problem that happened was that I forgot to set aside one for my number one taste tester, my husband! He was slightly bummed that he didn’t get to taste these beauties. He saw the prepwork and the sweet smell of strawberries lingered in the house was a tease to him..it just means that I have to make them again. I never need an excuse to bake something sweet!