Monday, January 24

Procrastination via Baking

Friday I had wanted to work on my paper, that was due Sunday, so I wouldn't have to worry about it when we went to visit friends in PA. Well my laptop died, and I didn't want to sit at the desk, and I just didn't want to work on it so I chose to do some baking instead.

I made Strawberry and Champagne Cupcakes! They were yummy. I found the recipe here and only altered the recipe a little. The batter was a beautiful pink, and then they went in the oven and turned a little blue:
 The Icing was my favorite part. I got tired of waiting for the champagne to reduce so I just took it off the heat and poured some into the icing. It tasted AMAZING! It was an extra dry champagne but the icing turned out so sweet and creamy. I even decided to add some fresh (thawed out frozen) strawberries on top.
I think I will probably make these again for a special occasion. I wonder is fresh strawberries would keep the cupcakes pink?

Strawberry Champagne Cupcakes

Makes 12 cupcakes (or 48 mini cupcakes) (*I only got 10, I think I was too generous with my 1/4 cup scoop)


1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup coconut milk (*I used regular milk with some extra vanilla)
1/3 cup champagne/sparkling white wine
1/3 cup strawberry puree
3/4 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla
For Frosting:
1 cup champagne
1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons
2 1/2 to 3 1/2 cups confectioners' sugar
2-3 tablespoons milk or cream, as needed


Preheat oven to 350 degrees F. Line a muffin pan with paper liners.

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

In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full). Bake for 18-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool. (*Start this first so it is ready for you to make the icing when the cupcakes are cool-- it takes a while...)

For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.

1 comment:

I'd love to hear what you think!