Hope all of you are gearing up for Valentine's Day! This recipe was supposed to be my Iron Cupcake submission but I missed my deadline due to my Internet, its horrible! I'm sad, but I got some great cupcakes out of this challenge! These cupcakes are sooo moist and delicious. When you scroll down to the recipes it may seem like a lot of work, but it really isn't and its a fairly fast process!
What I did:
- Cut up a pint of strawberries about 25 whole strawberries, put them in a container and fill them with the champagne you want. Let the strawberries absorb the champagne until you are ready to use them. Its to OK to eat a few ;)
- Then in your mixer mix the cream cheese frosting and set aside.
- Now puree your strawberries in a food processor is ideal, but since mine hasn't arrived yet, I used my blender. It should be really smooth. Add the champagne to the strawberry mixture, you can also add more than the suggested champagne amount. (Save some to drizzle on top at the end)
- Now, just combine the cream cheese and the strawberry mixture, add a little of the strawberry mix at a time, until you get the consistency you like.
- Now mix the white cake mix recipe and grease your pans, I used Wilton's Jumbo Cupcakes Pan and their Easy Release.
- You will need about 1 cup of batter for each cupcake. Bake at 350 degrees and remove from oven when toothpick comes out clean.
- With a fork make holes to the top of the cupcakes.
- Then in a saucepan put the 2 cups of champagne and 1 cup of confectioners sugar, bring to a boil and let it reduce to about half.
- Now add the mixture to your cupcakes, just drizzle on top. I put 3 tablespoons, but you can put it as much as you would like.
- Now you can assemble your cupcakes. Add some of the champagne infused strawberries.
- Then add some strawberry cheesecake frosting a nice big dollop.
- Now just top it off with some of the puree strawberry mix.
This is really, honestly, not as involved as it seems don't be afraid to try them out, they are soooooo good. Bon Appettit!!!
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites (3/4 cup)
- 3/4 cup milk
- 2 teaspoons vanilla extract
- In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
- Stir together flour, baking powder and salt. Set aside.
- Combine egg whites, milk and vanilla extract.
- Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.
- Pour batter into prepared cupcake pans.
- Bake cake(s) about 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
- 2 cups champagne
- 1 cup powdered sugar
- Bring the champagne and powdered sugar to a boil and let them reduce about half way. Don't expect it to get thick. It will still be very liquidy when you are done.
- Poke holes in the cupcakes and drizzle in the syrup. Let it absorb into the cupcake and add more.
- Keep adding to taste.
- 8 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- In a large bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
- Beat in the vanilla extract.
Puree Strawberries (adapted to make this Strawberry Cream Cheese Frosting)
- 2 cups of frozen strawberries in sugar
- 1/3 cup of Champagne
- Place strawberries in the bowl of a small food processor; process until pureed and fold in to cream cheese frosting
- Add the Champagne and mix.
- Add a little of the mixture into cream cheese frosting, until desired consistency is reached. Refrigerate until ready to use.