| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 18 to 19 cupcakes |
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh strawberries
- 3 eggs
- 1 cup extra-dry champagne
- 1/2 cup butter, melted
- 1/2 cup vegetable oil
- 4 cups heavy whipping cream
- 8 large marshmallows
- 2/3 cups powdered sugar
- Champagne Simple Syrup, recipe follows
- 1/2 cup extra dry champagne
- 1/2 cup sugar
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
- Sift together the flour, sugar, baking powder, and salt in a medium bowl.
- Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
- In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
- While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.
- To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
- In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
- Allow to cool slightly.
Nutrition Facts
| Serving Size | 1 of 18.5 servings |
| Calories | 472 |
| Total Fat | 31 g |
| Saturated Fat | 16 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 4 g |
| Cholesterol | 110 mg |
| Sodium | 145 mg |
Reviews
The magic ingredient in this recipe would be good quality Vanilla. I also put some lemon zest in the champagne simple syrup while it was cooking. You’re welcome!
These were soooo yummy! TY We are going to share with our Readers & Fans! Again TY
Victoria
Bellacupcakecouture
Victoria
Bellacupcakecouture
I was afraid to make these after reading some of the reviews, but I’m glad I tried them. The cake has a mild flavor (not terribly sweet and fruity and a beautiful texture, and the frosting is amazing. I didn’t experience any of the problems others noted. The only mild deviations I made were baking at 325 because I used dark non-stick pans and I used dry instead of extra-dry champagne. I garnished the tops with a half a strawberry. Next time (and there will definitely be a next time I will halve the frosting recipe, however, since it made twice what I needed to generously pipe onto the cupcake.
The first batch I made I was not satisfied. The second batch I changed up the recipe a little. With the melted butter and vegetable oil in the recipe if you bake them 20 minutes they become to dark on the bottoms. They are also difficult to peel off cupcake liner. Did not use simple syrup the second time. Instead I just brushed the champagne over the tops(they received a good soaking. The melted marshmallows in the frosting not a good idea. Second batch I had to omit it all together.Please to say the second time I was pleased. The batter is thin and when baked they are dense. I”m sure I can get these cupcakes to a better quality.
Made these cupcakes.. Not much strawberry taste in cupcake
Frosting was alittle strange.. Marshmellow got hard when put in whipping cream! I added cream cheese and put more strawberry puree in… and used powdered sugar…Much better
Probably wont make again….
Frosting was alittle strange.. Marshmellow got hard when put in whipping cream! I added cream cheese and put more strawberry puree in… and used powdered sugar…Much better
Probably wont make again….
The cupcake alone was bland. I even added in 1/4th extra cup of strawberry puree. I couldn’t even taste the simple syrup after the cupcakes were put together. I did top it off with a fresh strawberry and it gave the cupcake as a whole a good burst of flavor. The best part of this cupcake is definitely the frosting. I’m sharing these cupcakes with a few people so we’ll see how they like them. I don’t think I’ll make these again.
hi the one in the center that looks like the cupcake that was in cupcake wars.
I just made these and garnished them with finely sliced strawberries. They are a fabulous treat. These cupcakes DO NOT taste like Strawberry cake. They are a quite different flavor. If you do not expect that flavor, I think you will be happy with the final product.
I thought these cupcakes were great! I liked that the flavour of the cupcake was not overwhelming, it was nice and light, not too sweet. Different from most of the other usual super sweet in-your-face cupcakes. Also the frosting was amazing. I had lots of leftover so I used it on chocolate banana cupcakes afterwards and it was fantastic on those too.
Loved the frosting but the cake had no taste to it! I dont think i will be making these again.