Wednesday, March 9, 2011

Strawberry Champagne Cupcakes

I have turned into someone who has officially opened up a bottle of champagne all on her own.  I must say that I was smart enough to point it away from my face. With that said, the cork hit the ceiling and then landed in the middle of the floor.  I was doubled over laughing so hard, I couldn’t contain it.

I will say that these cupcakes are a little challenging to make.  They are not impossible by any stretch of the imagination.  They just take a lot of attention to detail, do not rush, and take your time. The end product is worth it!  These would be perfect for an engagement party, a girl’s night, or something fun like that.  I would also recommend that you use the leftover champagne just pour you a glass and pair it with your perfect little cupcake!

Strawberry Champagne Cupcakes

Makes 12 cupcakes (or 48 mini cupcakes)


1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup coconut milk
1/3 cup champagne/sparkling white wine
1/3 cup strawberry puree
3/4 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla

For Frosting:
1 cup champagne
1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons
2 1/2 to 3 1/2 cups confectioners' sugar
2-3 tablespoons milk or cream, as needed

  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full). Bake for 18-22 minutes or until set and a toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
  4. Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.
  5. For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.

The finished product!  I added rose food coloring to the frosting and also the sliced strawberry on top to give it an extra something special.  I think it worked!

This week is flying by!  I cannot believe it is already Wednesday.  Where does time go?  For all of you reading this that are still in school have a wonderful spring break.  I know that it couldn’t have come at a better time for you.  Relax, enjoy yourself, and take a deep breath because you have a week of freedom!  Think of me next week while you are on the beach with a pretty drink that has the cute little umbrella placed in it.


  1. They look yummy and I want one to taste :)

  2. They were delicious! I would share one with you if I could.