Indulge in a delightful culinary journey with our tantalizing Strawberry Champagne Cupcakes! These exquisite treats are a symphony of flavors, perfectly blending the sweetness of strawberries with the effervescence of champagne. Each bite is a celebration, a burst of fruity delight that will leave your taste buds dancing. Our collection of recipes offers a variety of options to suit every baker's skill level and preference. From the classic Strawberry Champagne Cupcakes with their fluffy vanilla batter and luscious strawberry champagne frosting to the elegant Strawberry Champagne Cupcakes with Rosé Frosting, each recipe promises an unforgettable experience. Embrace the delightful simplicity of the Strawberry Champagne Cupcakes with White Chocolate Ganache or elevate your baking skills with the sophisticated Strawberry Champagne Cupcakes with Strawberry Buttercream. No matter your choice, these cupcakes are sure to be the star of any occasion, leaving your guests captivated and craving more.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY AND CHAMPAGNE CUPCAKES RECIPE BY TASTY
Here's what you need: coconut cream, icing sugar, coconut oil, maple syrup, almond milk, flour, baking powder, salt, sugar, water, strawberry, champagne
Provided by Ellie Holland
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
- Leave to chill in the fridge until set, for about 30 minutes.
- Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
- Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
- Fold in the flour, baking powder, and salt.
- Spoon into the cupcake cases.
- Bake for 15 minutes, or until golden brown and springy to the touch.
- While the cakes are baking, make the strawberry champagne syrup by bringing the sugar, water, strawberries, and champagne to the boil in a saucepan over a medium-high heat.
- Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
- Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
- Poke several holes in each one and pour about 2 teaspoons of the strawberry champagne syrup on top, so that it seeps into the holes and is glistening on top.
- Spoon the coconut cream on top and garnish with a strawberry.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 78 grams, Fat 24 grams, Fiber 0 grams, Protein 2 grams, Sugar 74 grams
STRAWBERRY CHAMPAGNE CUPCAKES RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with a KitchenAid electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.
STRAWBERRY CHAMPAGNE CUPCAKES
These cupcakes are perfect for a bridal shower. The cupcakes have a hint of champagne flavor and the sweetness of the strawberries. The champagne buttercream makes them a little extra special, while the champagne drizzle makes them some of the prettiest cupcakes I've ever seen.
Provided by Amy Freeze
Categories Cakes
Time 1h15m
Number Of Ingredients 24
Steps:
- 1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In a bowl, sift together dry ingredients. Add dry ingredients alternately with champagne. When all have been incorporated, add strawberries and mix on high for 2 minutes.
- 2. Scoop into cupcake liners and bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Allow to cool and frost with champagne buttercream.
- 3. In a mixing bowl, cream together butter, shortening, salt, and extracts. Add meringue powder and half of powdered sugar. Mix on low until smooth. Add remaining powdered sugar in ½ c. increments, mixing well after each addition. Add champagne as needed to reach desired consistency. Mix on high for 5-10 minutes or until fluffy.
- 4. Top each cupcake with a strawberry fan & strawberry champagne drizzle
- 5. Combine champagne drizzle ingredients in a saucepan. Bring to a boil. Reduce heat and simmer over medium-low heat for 10 minutes. Remove from heat and cool before drizzling over cupcakes.
PRETTY IN PINK STRAWBERRY CHAMPAGNE CUPCAKES
Provided by Food Network
Time 40m
Yield 18 to 19 cupcakes
Number Of Ingredients 15
Steps:
- 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.
Tips:
- For the best flavor, use fresh, ripe strawberries. Frozen strawberries can also be used, but they should be thawed and drained before using.
- Be sure to hull the strawberries before using them. This will remove the stem and the tough core.
- If you don't have strawberry champagne, you can use regular champagne or sparkling wine. Just add a few drops of strawberry extract to the batter to give it a strawberry flavor.
- These cupcakes can be made ahead of time. Bake them according to the recipe instructions, then let them cool completely. Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- When you're ready to serve the cupcakes, top them with the strawberry champagne frosting. You can also garnish them with fresh strawberries or sprinkles.
Conclusion:
These strawberry champagne cupcakes are a delicious and festive treat that are perfect for any occasion. They're easy to make and can be customized to your liking. Whether you're serving them at a party or enjoying them at home, these cupcakes are sure to be a hit.
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