Strawberry Cupcakes with Champagne Buttercream

By Texaschef11

Ingredients

• ■1/3 cup pureed strawberries
• ■1 1/2 cups all-purposeflour
• ■1 tsp baking powder
• ■1/4 tsp coarse salt
• ■1/4 cup whole milk
• ■1/4 cup sour cream
• ■1 tsp pure vanilla extract
• ■1 tsp strawberry extract
• ■1/2 cup unsalted butter
• ■1 cup sugar
• ■1 large egg, room temperature
• ■2 large egg whites, room temperature

Preparation

Step 1

1.Preheat oven to 350 degrees
2.In a medium bowl, sift together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, strawberry extract, sour cream, and strawberry puree; set aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5.Divide batter evenly among lined muffin cups. Bake until tops are just dry to the touch, 20 to 22 minutes. Makes one dozen cupcakes.
Marshmallow Filling

■2 tsp milk
■1/4 tsp salt
■1 (7 oz) jar marshmallow cream/fluff
■1/2 cup shortening
■1/2 cup powdered sugar
■1 tsp vanilla
Using electric mixer with whisk attachment, beat the fluff, shortening, powdered sugar, salt, and vanilla until it begins to get fluffy. Add the milk and continue to beat at a medium speed to desired consistency.

Champagne Buttercream Frosting
■1 cup champagne
■1 cup unsalted butter
■2-1/2 cups confectioners’ sugar
1.Bring 1 cup of champagne to a boil. Reduce heat and simmer for 10 minutes, or until the champagne is reduced to 2 tablespoons. Let cool.
2.While champagne is reducing, cream butter in electric mixer with paddle attachment. Slowly add sugar and beat until the frosting is smooth.
3.With mixer on low, add in reduced champagne. Mix just until combined. Frosts 12 cupcakes.