Strawberry Pop!
Since I've moved back home I have been itching to get back into baking. So the other day when S emailed me this recipe I immediately texted her and demanded we make these ASAP. She knows me so well. It's three of my favorite things all rolled into one, strawberries, champagne, and cupcakes. Yum!
I adapted this recipe from Love and Olive Oil Strawberry Champagne Cupcakes
Strawberry Champagne Cupcakes
Makes 12 regular cupcakes
Cupcake Ingredients:
1 1/4 cup flour, sifted
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup coconut milk
1/3 cup champagne/sparkling white wine
1/3 strawberry puree (I used whole strawberries and puréed them in a blender)
3/4 cup white sugar
1/3 cup vegetable oil
1/2 tsp vanilla extract
Frosting Ingredients:
1 cup champagne
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners’ sugar
1 tsp milk or cream, as needed
6 strawberries, halved
Directions:
Preheat oven to 350°F. Line cupcake pan with paper liners.
In a large bowl mix flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the coconut milk, champagne, strawberry puree, sugar, vanilla extract, and oil.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth with no clumps.
Fill cupcake liners 2/3 full with batter.
Bake for 18-22 minutes or when an inserted toothpick comes out clean from the center of the cupcake.
Allow the cupcakes to cool completely while you make your frosting.
Simmer the champagne in a small saucepan and continue to let it boil gently until only 2-3 tablespoons of liquid remain. Store it in the fridge and allow it to cool.
For the frosting, use a mixer to cream the butter for 1-2 minutes or until fluffy.
Add 1 cup of confectioners’ sugar, 1/2 cup at a time, and beat until smooth. Be careful to do this slowly or else you’ll have sugar flying everywhere.
Add milk or cream as necessary.
Pipe or spread on cooled cupcakes and top with a strawberry half. Enjoy!