Strawberry Champagne Cupcakes

By á-25054

Ingredients

• For the cupcakes:
• 2 1/4 cup (280 grams) all-purpose flour
• 1 1/2 cup (300 grams) sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (135 grams) strawberries, sliced
• 3 large eggs
• 1 cup (237 ml, 8 fl oz) sparkling wine
• 1 cup (237 ml, 8 fl oz) vegetable oil
• For the frosting:
• 1 1/2 cup (340 grams) unsalted butter
• 4 cups (455 grams) powdered sugar, sifted
• 1 teaspoon vanilla
• Pinch of salt
• 3-4 tablespoons strawberry pureé (strained to remove seeds, if desired)

Details

Adapted from completelydelicious.com

Preparation

Step 1

To make the cupcakes:
1.Preheat oven to 350 degrees. Line a muffin pan with paper liners or grease with butter and flour.
2.Pureé strawberries in a food processor or blender. Measure out 1/2 cup of the pureé and reserve the rest for the frosting.
3.In a bowl, combine the flour, sugar, baking powder, and salt.
4.In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, champagne, 1/2 cup pureéd strawberries and oil on medium high speed until thoroughly combined, about 2 minutes. Add the flour mixture in 2 additions, mixing after each.
5.Pour the batter into the prepared muffin pan, filling each cup 3/4 full. Bake until a toothpick inserted into the center of a cupcake come out clean, about 20-25 minutes. Let cool completely.

To make the frosting:
6.In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and smooth, about 2-3 minutes. Add the powdered sugar, vanilla, salt and strawberry pureé and mix on medium speed until smooth. Add additional pureé if needed to get the desired consistency.
7.Frost cupcakes with the frosting. Store in the fridge. Cupcakes will keep for several days.


Note: If you'd like to leave out the champagne, substitute with water or milk.