Celebrate your Love with a Strawberry Champagne Cupcake toast this Valentines Day!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 24cupcakes
Calories 230kcal
Author Nicole Crocker
Ingredients
For the Strawberry Champagne Cupcakes
3CupsAll purpose flour
3teaspoonsBaking powder
1/2teaspoonSalt
2CupcsSugar
2SticksUnsalted butter,softened
6Largeegg whites
1CupFresh strawberries,pureed
1CupPink Champagne,extra dry, I used Korbel
For the Frosting
2SticksUnsalted butter,softened
1PoundConfectioner sugar
3TablespoonsPink Champagne
3TablespoonsFresh strawberries,pureed
Instructions
For the Strawberry Champagne Cupcakes
Preheat oven to 350°F. Line cupcake tins with about 24 paper liners. Set aside.
In a medium bowl mix together strawberry puree and champagne. Set aside.
Whisk together flour, baking powder and salt in a large bowl. In a separate mixing bowl or the bowl of a standing mixer, beat together the unsalted butter and sugar. Add egg whites one at a time and beat well after each addition.
Beat in the flour mixture and champagne mixture alternately in three additions, beginning and ending with flour. Scrape down bowl edges with a rubber spatula and mix again briefly.
Divide the batter evenly between the lined cupcake tins. Bake on the center rack of the oven for 17-18 minutes or until a toothpick inserted comes out clean.
Remove to a cooling rack and let cupcakes cool.
For the Frosting
In a large bowl or the bowl of a stand mixer beat butter on high until soft and creamy. Add confectioner sugar, champagne and strawberry puree. (Cover mixer with a clean kitchen towel to prevent sugar from spilling out) Mix on low and once combined turn to high and beat for 3 minutes.
Top your cooled cupcakes with frosting.
Notes
You may get slightly more or less cupcakes depending on how accurate you are with filling your cupcake liners.