Adapted from a recipe found on cooks.com
Oven: 350 Bake Time: 30 minutes
Yields 12-15 cupcakes
1 1/2 cup AP flour
1 tsp baking soda
1/4 tsp salt
1/3 cup butter
3/4 cup sugar
3/4 cup champagne*
3 egg whites
1 cup fresh strawberries, cut into small pieces
*When making this cake it's best to use a sweet champagne and the cheaper the better. I used Andre Blush Champagne.
Cream butter and sugar.
Whisk flour, baking soda, and salt.
Alternating flour mixture and champagne, blend into butter and sugar.
Beat egg whites until soft peaks are formed. Fold into batter until incorporated.
Softly mix in or fold strawberries pieces.
Using an ice cream scoop, place spoonfuls of batter in prepared cupcake tin.
Bake for 30 minutes.
Transfer to cooling rack for 10 minutes before removing cupcakes to cool completely.
Strawberry Champagne Whipped Icing
2 cups heavy whipping cream
1/4 cup powdered sugar
2 TBS champagne
2 TBS powdered sugar
1/2 cup strawberries (about 6 whole strawberries)
In a small food processor (I have a mini bullet and it is amazing), pulse strawberries, champagne and 2 TBS powdered sugar until strawberries are mush (think puree) but some chunks still remain.
In a bowl beat whipping cream until it starts to thicken. Add powdered sugar and continue to beat until peaks form.
Fold in strawberry puree.
Beat again for a few minutes if not thick enough.
Place in refrigerator for about 10 minutes before using on cupcakes.
The champagne in the cupcakes adds an interesting, but yummy flavor and the fresh strawberries are an extra surprise in every bite- the girls described them as dense cupcakes with a light flavor aka DELISH.
A perfect way to start a fabulous weekend with fabulous friends :)
