Strawberry cupcakes with champagne frosting

I’m sure these cupcakes are amazing. I’m sure of it because it’s a recipe with Martha Stewart’s face plastered next to it. But due to my poor math skills and the inability to understand why the colors in nature aren’t the same as those that come from a box, they didn’t turn out THAT great.

Pure and simple: I added twice the amount of strawberry puree and the cake came out mega heavy.

THE FROSTING, ON THE OTHER HAND… Absolutely to die for. If you don’t make the cupcakes, promise me you’ll at least make some champagne frosting. Eat it straight from the bowl. I won’t judge you!

Strawberry Cupcakes:
(adapted from; makes 6 cupcakes)

1/3 cup whole fresh strawberries; stemmed
3/4 c flour, sifted
1/2 tsp baking powder
1/8 tsp salt
1/8 c milk, room temp.
1/2 tsp vanilla extract
1/4 c unsalted butter, room temp.
1/2 c sugar
1/2 egg, room temp.
1 egg white, room temp.

Preheat oven to 350F. Prep cupcake tin with 6 liners.

Using a food processor, puree strawberries. You should get about 2-3 tablespoons of strawberry mush. Mix this with the milk and vanilla, and set aside.

Sift/whisk your dry ingredients (flour, baking powder, salt) together. Set aside.

Cream butter and sugar until fluffy. Add egg and white, mixing until just combined.

Add half the flour mixture, mixing until just combined. Follow up with all the strawberry milk. Again, mix until combined, where you’ll then slowly add in the rest of the flour mix. Stop mixing when you see no more dry specks.

Divide batter between cupcake liners and bake for 22-25 minutes. DO NOT OPEN THE DOOR until that timer goes off. Remove from oven and let cool for 5 minutes before popping them out of the tin onto a cooling rack.


Champagne Buttercream Frosting:

1/4 c unsalted butter, room temp.
~1/2 lb powdered sugar (roughly half a bag), sifted
2-3 Tbsp of your favorite champagne

Whip the butter using the paddle attachment on your stand mixer. Slowly add in powdered sugar, adding champagne (I used Asti) a little at a time when the frosting starts to thicken. Frost cupcakes, or your face, as desired.

I swear it will be the best decision you’ve made all week :)



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