Strawberry Champagne Cupcakes

If you have never had champagne baked goods before, I am here to change your life! They are like heaven; the most moist and light treats of your dreams. And what better way to add a little romance to Valentine’s day or a wedding day/shower than a little champagne and strawberries? The combination of strawberries and champagne always reminds me of the scene in Pretty Woman, when Julia Roberts first meets Richard Gere. Anyone else? No matter the occasion these strawberry champagne cupcakes are the perfect treat.

What You’ll Need:

For the Cupcakes:

• 3 cups of Flour
• 3 teaspoons of Baking Powder
• 1 teaspoon of Salt
• 2 cups of Sugar
• 2 sticks of Softened Butter
• 1/2 cup of Egg Whites
• 1 cup of chopped Fresh Strawberries
• 1 cup of Brut Rose Champagne
• Cupcake Liners
• Cupcake Pans

For the Frosting:

Boozy Option:

• 2 Sticks of Softened Butter
• 2 cups of Powdered Sugar
• Chopped Fresh Strawberries
• 1/4 cup of Brut Rose Champagne

Non-Boozy Option:

• 2 Sticks of Softened Butter
• 2 cups of Powdered Sugar
• 1 tub of Strawberry or Cream Cheese Frosting

Preheat oven to 350 degrees. Then line cupcake tins with cupcake liners.

In a bowl, mix together the fresh strawberries and champagne. I finely chop the strawberries but you can also puree them. Set bowl aside.

In a separate bowl, whisk together the 3 cups of flour, 3 teaspoons of baking powder and salt. Set bowl aside.

Now, in your mixer, beat together the butter and sugar. Add the egg whites slowly. Beat well before adding more. Once the egg whites are combined , beat in the flour mixture and champagne mixture alternatively. DO NOT add everything at once or you will end up with the ingredients splattered all over your kitchen! I suggest you separate the mixture additions into 3 parts each. Begin with the flour mixture and end with the flour mixture. Make sure you scrape the edges of the bowl so all of the ingredients are thoroughly mixed.

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Fill cupcake pan with batter and bake for 18 minutes.

Let the cupcakes cool about 10 minutes before removing from the pan, and then place them on a cooling rack.

Now for the frosting! There are two different ways to make the frosting, boozy and non boozy version. The cupcake batter burns off the the alcohol, but the frosting is a different story! Both recipes start off by beating the butter on high speed until creamy. Add in the powdered sugar. Next you either add in the strawberries and champagne or the tub of frosting. Mix your choice of ingredients on low. Once combined, beat frosting until it is fluffy.

Transfer frosting to a piping bag. Frost cupcakes. Enjoy!

I made these recently for a bridal shower (non-boozy) and placed them in a shape of a ring.