This month’s Sweet Adventure’s Blog Hop theme is cocktail party! I have been wanting to try and make a champagne cupcake lately and thought this would be the perfect opportunity. I used champagne (well, Prosecco – I’m not rich!) in the cupcake batter to produce lovely fluffy and light cupcakes, and reduced champagne mixture in the buttercream for a hint of boozy flavour.
My favourite way to drink champagne is with a strawberry popped into the glass to absorb the delicious champagne and make for a boozy treat at the end. I made my own strawberry filling and left it intentionally quite tart to complement the sweet cupcake.
- 240g butter, room temp
- 1 cup castor sugar
- 2 eggs
- 1 tsp vanilla
- 1¾ cups flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ cup sour cream
- ½ cup champagne (or prosecco or sparkling wine)
- 1 punnet strawberries, finely chopped (around 2 cups)
- Juice of ½ lemon
- 2 tbsp cornstarch
- 2 tbsp icing sugar (tailor this depending on how sweet your strawberries are)
- 1 cup champagne
- 250g butter, room temp
- 4 cups icing sugar
- Preheat oven to 180°C. Line 20 muffin tins with cupcake papers.
- Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
- Add the eggs one at a time, beating well after each addition. Add vanilla and mix. Combine flour, baking soda and baking powder in a separate bowl, set aside.
- In another bowl, whisk together the champagne and sour cream.
- Add flour and champagne mixture alternately, beginning and ending with flour.
- Fill cupcake liners about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
- Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
- Finely chop strawberries and place in a small saucepan over medium heat.
- Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
- Remove the mixture from the heat and allow to cool, if it’s still a bit chunky then squash with a potato masher.
- Make a small cross with a sharp knife in the top of each cupcake. Pour strawberry filling into a piping bag with small nozzle attached and pipe cooled strawberries into each cupcake.
- Simmer champagne over medium-high heat in a small saucepan until reduced to 2 tablespoons. Transfer to a small bowl and allow to cool completely.
- Place the softened butter in a large mixing bowl and beat until smooth.
- Gradually add in 4 cups of sugar until thick and fluffy.
- Pour in the reduced 2 tablespoons of champagne and continue mixing for another few minutes.
- Taste the icing, if you feel it needs a little more champagne flavour then add in another tablespoon straight from the bottle (no need to reduce it). Mix well afterwards.
- Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
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