Nothing says Valentine’s Day quite like strawberries and champagne. This is not my first time making champagne cupcakes, but the first ones didn’t really taste like champagne. Don’t get me wrong, the champagne taste in these is still not strong, but it is there. I intensified the flavor by making a champagne reduction. I also opted for the milk-free, egg-free cake I used to make my daughter when she was allergic to milk and eggs because butter and eggs have flavor, and I wanted to let the champagne flavor come through as much as possible. The bonus here is that the cake batter is super easy and doesn’t even require a mixer – that should off-set having to make the champagne reduction.
I only substituted the reduction for about a third of the total champagne in the cupcakes and used none of it in the icing because the bubbles give a delightful texture to both the cake and the icing. In addition to the champagne in the cake batter and icing, these cupcakes have a wonderful strawberry filling and are topped with fresh strawberries. If you scroll down, you will see photos of how to fill the cupcakes. Hope you enjoy!
Champagne and Strawberry Cupcakes
- 2 cups of champagne (This amount is approximate based on your reduction and desired icing consistency.)
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp salt
- 1/3 cup canola oil
- 1 Tbsp. white wine vinegar
- 2 tsps. vanilla (one for the cupcakes and one for the icing)
- 1 quart strawberries, hulled - plus more to garnish
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- 2 sticks butter at room temperature
- 1 lb. confectioners' sugar
- Preheat oven to 350 degrees.
- Line 10 muffin cups with cupcake liners.
- In a small saucepan over high heat, cook one cup of champagne until reduced to about 1/3 cup. Pour champagne into a 1 cup measure and add non-reduced champagne to the cup to make a whole 1 cup of champagne.
- Whisk together flour, 1 cup sugar, baking soda, and salt in a large bowl until well combined.
- Add oil, vinegar, vanilla, and the measure 1 cup of champagne/champagne reduction.
- Whisk briskly until well combined with no lumps remaining.
- Fill muffin cups until they are 2/3 to 3/4 full.
- Bake for 18 to 20 minutes or until a pick inserted in the center comes out clean.
- Remove from the pan and cool completely before filling and frosting.
- Meanwhile, in a food processor, process strawberries, 1/4 cup sugar, and cornstarch until smooth.
- In a small saucepan, heat strawberry mixture over medium high heat until it comes to a boil. Boil for 1 minute stirring constantly or until thickened.
- Set aside and allow to cool before filling cupcakes.
- In the bowl of an electric mixer, mix confectioners' sugar, butter, and vanilla together until well combined.
- Mix in champagne until frosting reaches desired consistency - you will probably need 1/4 to 1/3 cup.
- To assemble, core cupcakes like shown in the photos and fill with strawberry filling.
- Pipe or spread on icing.
- Top with fresh berries.