Strawberry Champagne Cupcakes Recipe 435 Food

STRAWBERRY AND CHAMPAGNE CUPCAKES RECIPE BY TASTY

Steps:

• Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
• Leave to chill in the fridge until set, for about 30 minutes.
• Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
• Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
• Fold in the flour, baking powder, and salt.
• Spoon into the cupcake cases.
• Bake for 15 minutes, or until golden brown and springy to the touch.
• While the cakes are baking, make the strawberry champagne syrup by bringing the sugar, water, strawberries, and champagne to the boil in a saucepan over a medium-high heat.
• Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
• Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
• Poke several holes in each one and pour about 2 teaspoons of the strawberry champagne syrup on top, so that it seeps into the holes and is glistening on top.
• Spoon the coconut cream on top and garnish with a strawberry.
• Enjoy!

STRAWBERRY CHAMPAGNE CUPCAKES

Steps:

• 1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In a bowl, sift together dry ingredients. Add dry ingredients alternately with champagne. When all have been incorporated, add strawberries and mix on high for 2 minutes.
• 2. Scoop into cupcake liners and bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Allow to cool and frost with champagne buttercream.
• 3. In a mixing bowl, cream together butter, shortening, salt, and extracts. Add meringue powder and half of powdered sugar. Mix on low until smooth. Add remaining powdered sugar in ½ c. increments, mixing well after each addition. Add champagne as needed to reach desired consistency. Mix on high for 5-10 minutes or until fluffy.
• 4. Top each cupcake with a strawberry fan & strawberry champagne drizzle
• 5. Combine champagne drizzle ingredients in a saucepan. Bring to a boil. Reduce heat and simmer over medium-low heat for 10 minutes. Remove from heat and cool before drizzling over cupcakes.

PRETTY IN PINK STRAWBERRY CHAMPAGNE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
• Sift together the flour, sugar, baking powder, and salt in a medium bowl.
• Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
• In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
• Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
• For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
• While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.
• To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
• In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
• Allow to cool slightly.

CHAMPAGNE-VANILLA CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes.
• Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes.
• Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes.

STRAWBERRY CHAMPAGNE CUPCAKES RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with a KitchenAid electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.