Pink Champagne and Strawberry Cupcakes

champagne-and-cupcakes

pink-champagne-strawberry-cupcakes

Valentine’s day is just around the corner and if you’re looking for a fabulous and delicious dessert, then I’ve got one for you! What’s more romantic than Champagne and Strawberries… how about cupcakes? Throw it all together and you’ve got one sweet treat for your honey. You’re going to L-O-V-E this recipe.

pink_champagne_cupcakes

Now I’m not a big fan of boxed cake mixes because of the ridiculous amount of junk they pile into those boxes. But I was in a bind today and needed to get these cupcakes made quickly. I happened to have a boxed cake on hand and this is a great way to doctor up a mix. You can also use this in a home made mix just replacing the liquid called for with Champagne. The good news is that the recipe only calls for one cup of champagne, so someone is going to have to help you drink the rest of that bottle. 😉

Here’s what you need:

One vanilla cake mix

1 Cup Pink Champagne (or sparkling wine, or you could totally use Sprite or Fresca for this if you don’t want the booze, don’t worry though, the alcohol does get cooked out.)

1/3 Cup Cream

1/3 Cup Melted Butter

3 eggs

1/2 cup strawberry jam

For the Frosting:

2 sticks of butter

4 cups of confectioner’s sugar

¼ cup heavy whipping cream

1 T Pink Champagne

2 t Clear Vanilla Extract

¼ cup Strawberry Jam

Here’s what you do:

strawberry_champagne_cupcakes

Combine the mix, champagne, cream, eggs, and butter. The Champagne will fizz up and the batter will sort of expand, just be prepared for that. I added a bit of pink rose food coloring to my batter just to give a soft pink color to the cakes. Just a touch of pink. Generally one mix will yield about 24 cupcakes. This mix yielded 18 regular sized cupcakes and 24 mini cupcakes for me. So I’m thinking that the Champagne really makes the batter go a little further. It does

not, however, affect the rising of the cake so fill your cups the normal 2/3 full. Drop about a teaspoon of strawberry jam in the center of each cupcake. Use the spoon to push the jam down a little bit into the batter. Bake for about 20 minutes on 350.

For the frosting:

In a large bowl cream the butter and the vanilla. Slowly add in the cream and champagne. The cream will get whipped and this w

ill give you a light and fluffy frosting. Add the jam and mix. Start adding the sugar one half cup at a time. Be sure to scrape the sides of the bowl.

champagne-cupcake

I made this rose design using a 1M tip, starting at the center of each cupcake and piping a circle moving outward. It so easy, but very elegant. You also don’t even up with too much frosting on the cupcakes. Its the perfect amount. I hope you all enjoy this light and delicious treat! Happy Valentine’s Day! I love you all!

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