Don’t they sound so impressive? Tasty? Take a look before I start talking about them…
They were amazing. Utterly amazing. They take a lot of time to make, but they’re worth it. The cupcake is delicate and light – due to the cake flour; tthe filling is equally light and refreshing. The frosting? It just finishes the whole thing nicely – smooth and not too sweet with hints of the champagne that complements the whole cupcake nicely. The candied strawberries for garnish seems like an added bonus for the whole shebang. Love it. If they make it to work, your coworkers will think you brought gifts from heaven. 😉
I found the recipe at www.20somethingcupcakes.com, here’s the original. I plan to peruse her site in more detail since these babies were voted a favorite among my coworkers and for M and D. Plus, her posts are entertaining and the pictures are gorgeous. So, pasted below are her ingredients and instructions exactly, I didn’t have to make any changes!
- 1/2 cup sugar
- 1 pint strawberries, hulled
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1 cup Champagne
- Leftover simple syrup from candied strawberries
- About 1/2 cup champagne
- 2 tablespoons cornstarch
- 1 pint strawberries, hulled
Champange Buttercream Frosting:
- 2 sticks butter, room temperature
- 3 cups confectioners’ sugar
- 1/2 teaspoon vanilla
- Pinch of salt
- 1/4 cup champagne
- Make the candied strawberries: In a small saucepan over medium-high heat, bring sugar and 1/2 cup water to boil, stirring until sugar has dissolved. Remove from heat; let cool completely. Preheat oven to 200 degrees. Slice strawberries lengthwise as thinly as possible. Dip slices in cooled syrup; place on parchment-lined baking sheet. Reserve syrup. Bake until dry but still bright red, about 3 hours. Immediately transfer chips to a wire rack to cool completely.
- Bake the cupcakes: Preheat oven to 350 degrees F. Place cupcake liners in a muffin tin. In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar until light and fluffy. Add vanilla and beat in egg whites one at a time. Beat in flour mixture and champagne in three alternating additions, starting and ending with dry mixture. Pour batter into tins and bake 12 to 15 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean.
- Make the strawberry filling: Take the remaining simple syrup and pour it into a measuring cup. Add enough champagne to get to 1 cup (you’ll need about 1/2 cup). Pour mixture back into the pan and cook over medium-high heat until the mixture is reduced by about half. Whisk in cornstarch and allow the mixture to thicken. Pour into food processor bowl and allow to cool. Add strawberries and pulse until combined.
- Make the champagne buttercream frosting: Beat butter in bowl of stand mixer until light and fluffy. Add confectioners’ sugar 1 cup at a time, beating after each addition. Add vanilla, salt, and champagne; beat until frosting is creamy. (Note: If you started with a bottle of champagne, you’ll have about one glass leftover. The finish line is near, and a victory drink is in order!)
- Assemble the cupcakes: Using a small paring knife, cut a small cone from the top of each cupcake. Fill with a heaping teaspoon of filling. Using a pastry bag fitted with a star tip, pipe the buttercream onto each cupcake, swirling decoratively. Finish them off with a couple of candied strawberry chips, and serve.