Strawberry Champagne Cupcakes

Originally, I was thinking about starting a blog all about cupcakes and eventually adding more topics or a whole new blog. Eventually, with the help of my other half, I came to the decision to not limit myself from the start with some sort of specific cupcake theme. However, when I was planning my first couple of posts, I just kept going back to cupcakes! And why not? They’re delicious little things and they’re what inspired me to start blogging at all, along with the help of my friend  Glory (you can check out her YouTube channel here). Anyways, the first recipe I wanted to do was a raspberry and vanilla swirled cupcake. When I thought about what kind of frosting I  would use, I settled on champagne. It was perfect, raspberries and champagne go so well together and this whole deal is a cause for celebration! I mean, it’s the beginning of my first blog! What better way to christen it, then with champagne!? Off to the store I went!

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First, I found the perfect little bottle of champagne, just the size I wanted! I had to go to work that afternoon and didn’t think it wise to finish a normal size bottle prior. I would only be using about 3-4 tablespoons for the frosting and I didn’t want to waste the rest. Next, I went hunting for the raspberries, I didn’t see any fresh at the store but had read that frozen would work really well for making a filling. After finding the frozen berries, I saw that raspberries were the most expensive, but strawberries were quite reasonable. My devotion to raspberries quickly faded. Strawberries also go great with champagne, right? Yes, of course they do! I started to feel like I was planning some sort of romantic evening. Maybe I could turn these into multi-purpose cupcakes? I suppose I eventually did, but not in that way. I decorated them with little paper fireworks I made in a green color to show our support for our hockey team, the Dallas Stars playing the first game of the season that same evening, Go STARS! There was also a blue one to give to a co-worker for his birthday, and, of course, the overall theme of celebrating the new blog!

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I used a recipe for vanilla cupcakes that I found at FoodNetwork.com, Go-To Vanilla Cupcakes, and added strawberry filling to it. I’ve attached the link to the original recipe but I will go through the whole thing, including how I made the strawberry filling and celebratory champagne frosting down below. Don’t feel like you have anything to celebrate with these cupcakes? Think again! Life is beautiful, it’s one heck of a reason to celebrate everyday, stay positive, inspire creation, and don’t forget to treat yourself!

Strawberry Champagne Cupcakes
Print Recipe
Moist strawberry and vanilla swirled cupcakes with a strawberry champagne frosting! Yum!
Servings Prep Time
12-16 cupcakes 2 hours
Cook Time
20-30 minutes
Servings Prep Time
12-16 cupcakes 2 hours
Cook Time
20-30 minutes
Strawberry Champagne Cupcakes
Print Recipe
Moist strawberry and vanilla swirled cupcakes with a strawberry champagne frosting! Yum!
Servings Prep Time
12-16 cupcakes 2 hours
Cook Time
20-30 minutes
Servings Prep Time
12-16 cupcakes 2 hours
Cook Time
20-30 minutes
Ingredients
For the Strawberry Filling
For the Vanilla Cupcake
For the Strawberry Champagne Frosting
Servings: cupcakes
Instructions
Strawberry Filling
  1. Combine all ingredients in a medium sauce pan and bring to a boil, stirring constantly.
  2. Allow to boil for about 3 minutes or until mixtures begins to thicken. Continue to stir constantly.
  3. Place in fridge and allow to cool (approximately 1 1/2 hours. If needed you can place in freezer to speed up cooling time, just remember to check on it and stir occasionally)
Vanilla strawberry Swirl Cupcake
  1. Preheat oven to 350 F and line muffin tins for 16 cupcakes. You can use two standard 12-cup tins and leave some empty.
  2. Whish together the flour, baking powder, and salt in a small bowl,
  3. In another bowl, use and electric mixer to beat together the eggs and sugar until light and slightly foamy. Continue beating and slowly add the butter and vanilla.
  4. On a low speed, slowly add half of the flour mixture. Once combined, add the milk and then the rest of the flour mixture. Mix until just combined.
  5. Fill each cupcake tin a little less than half way. Add about a tablespoon of the cooled strawberry filling to each cupcake. Top with more batter until the tins are filled about 3/4 full. Using a small spoon, swirl the batter and strawberry filling just slightly.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for about 5-10 minutes and then remove the cupcakes from the tins to cool completely before icing.
Strawberry Champagne Buttercream
  1. In a large bowl cream together the butter and shortening until light and fluffy, then add the vanilla
  2. Slowly add sugar, 1 cup at time, mixing and scraping down the side of the bowl. Icing will appear to be slightly dry at this point.
  3. Mix in the champagne and strawberry filling, beating on medium speed until light and fluffy.
  4. Add to piping bad with desired tip, place in fridge for 10 minutes. This will now be the perfect consistency to ice the cooled cupcakes. Enjoy!
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