Champagne Cupcakes with Strawberry Filling

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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.

Champagne Cupcakes with Strawberry Filling

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cupcake

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Servings: 20

Author: Swah

Ingredients

Champagne Cupcakes

• 240 g butter room temp
• 1 cup castor sugar
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cups flour
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sour cream
• 1/2 cup champagne or prosecco or sparkling wine

Strawberry Filling

• 1 punnet strawberries finely chopped (around 2 cups)
• Juice of 1/2 lemon
• 2 tbsp cornstarch
• 2 tbsp icing sugar tailor this depending on how sweet your strawberries are

Champagne Buttercream

• 1 cup champagne
• 250 g butter room temp
• 4 cups icing sugar

Instructions

Champagne Cupcakes

• 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.

Strawberry Filling

• 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.

Champagne Buttercream

• 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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