Champagne Cupcakes with Strawberry Champagne Buttercream

That title is too long.

But it’s a New Year! Woo, 2014! Suck it, 2013! What better way to celebrate than a little bubbly?

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I learned things at the store, like the difference between Brut and Champagne. Apparently something can label itself champagne if and only if it is brewed with a specific type of grapes from this specific region in France. What I’m saying is that no matter how late in the year it is, you can learn something new.

Does your family do anything specific for New Year’s meals? Isaac and I went to Augusta today and we had collards, stewed tomatoes, black-eyed peas, and some unidentified cut of pork that was… okay? Traditional southern meal. My brother and I hated it growing up, but hey, it’s tradition! Gotta have some luck, love, and money for the New Year, I guess.

Speaking of traditions/end of the year things, did you guys get anything cool for Christmas? I did!

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I got this really awesome cutting board. My friend Gordon’s mom gave it to me (as well as an awesome cook book with lots of recipes I will have to try out). 😀

Anyway – cupcakes. That’s what you’re here for, right? I like the flavor of these, but I’m not sure they will be my final batch. They’re somewhat sticky and probably always going to sink in the middle – can’t really get air bubbles out of champagne (unless we reduce it). If you *are* concerned about the aesthetic of your cupcake, maybe you could reduce it down. Let me know what your results are if you do try that.

But, otherwise, carry on. Icing is there to cover up the ugliness, after all!

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Champagne Cupcake
makes 12 cupcakes!

1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup milk (vegan option: almond, soy, coconut milk)
1/3 cup champagne/brut/bubbly thing
3/4 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla

For Buttercream:
1 cup champagne
1 stick unsalted butter, softed
3ish cups confectioners’ sugar
2-3 tablespoons pureed strawberries
6 strawberries, stems removed and cut in half

Preheat oven to 35o F! Line muffin tin with liners – I used shiny aluminum foil ones because I think New Year’s is the best time to have obnoxious shiny things in your face. See: GOLD EYESHADOW AND MATCHING GOLD SHOES. Yes.

In a large bowl, sift together flour, salt, baking powder, and baking soda.

If desired, bring 1.5 cups champagne to a boil and reduce it until 1/3 cup champagne remains.

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In another bowl, combine milk, champagne, sugar, oil, and vanilla. Mix wet ingredients into dry ingredients. Mix until relatively smooth. Fill cupcake liners until about 2/3 of the way full. Bake for about 20 minutes, or until a toothpick comes out clean.

Let cool!

For the icing:

Bring 1 cup of champagne to a boil and reduce until 2-3 tablespoons remain. Also, let cool. Set aside.

Cream butter with electric mixer until fluffy. Add 1 tbsp reduced champagne, 1 tbsp pureed strawberries, and 1/3 of the confectioners sugar and beat until smooth. Continue alternating with ingredients. Icing should be a very light pink and probably uniform in color. Spread/pipe onto cooled cupcakes and top with half a strawberry.


Happy New Year!


One thought on “Champagne Cupcakes with Strawberry Champagne Buttercream

  1. Glad you like the cutting board! We loved having you in Huntsville and hope you had a good holiday. Tried making the cupcakes- easy and quite good although I am sure I messed up the icing. Just couldn’t get the buttercream right. (Mediocre baker here!) found the cake was great with puréed strawberries as a topping too. Take care and keep those recipes coming! Jean Ann

    Sent from my iPhone


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