Champagne Cupcakes

By Joelene

Ingredients

• 1/2 cup unsalted butter
• 1 3/4 cup sugar
• 2 eggs
• 1 1/4 cups milk
• 2 1/4 tsp vanilla extract
• 2 1/2 cups sifted all purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup champagne
• powdered sugar
• strawberries

Preparation

Step 1

Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or 18 regular muffin tins.

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.
Sift together the flour, baking powder and salt in a bowl.

Reduce the speed to low. Add little of the flour mixture to the butter mixture, then gradually add the milk mixture, beating until well incorporated. Add more of the flour mixture, followed by the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture and beat just until combined. Start with flour and end with flour.

Stir in Champagne.

Scoop batter into baking cups, filling each 2/3 full. Bake for 19-21 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.