[Makes 12 regular sized cupcakes]
Ingredients:
- 1 1/4 C flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 C condensed sweetened milk
- 1/3 C champagne
- 1/2 C strawberry puree or smashed strawberries (each has distinct effect on color and texture)
- 3/4 C granulated sugar
- 1/3 C vegetable oil
- 1 tsp vanilla
Frosting:
- 2/3 C champagne
- 1/4 C (half stick) butter
- 2 1/2 C powdered sugar
- 2-3 TB milk/cream, as needed
Preheat your oven to 350 degrees F. Line your muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a new medium sized bowl, mix together sweetened condensed milk, champagne, strawberries, sugar, vanilla, and oil. Carefully pour this mixture into your dry ingredients. Mix until relatively smooth.
Fill your cupcake liners with ~1/4 C batter (remember it will rise significantly while it bakes). Bake for 18-2o minutes, or until a toothpick inserted in the center comes out clean.
Once cooked, move cupcakes to a cooling rack and allow to cool completely.
To create the frosting, bring the change to a simmer in a small saucepan and allow to boil gently until only ~3-4 TB of liquid remind. Remove from the heat and set aside to cool.
Cream the butter in a mixer for 1-2 minutes, or until fluffy in consistency. Slowly add 1 cup powdered sugar and beat until spoon. Next add the reduced champagne from your pan and mix. Continue to add powdered sugar until the frosting is the desired consistency.
Checking that your cupcakes are completely cooled (since this frosting is butter based, it will melt off if the cupcakes are still warm/hot), spoon the frosting mixture into a piping bag or ziplock bag (if using ziplock, pour in the frosting, seal carefully, and snip a tiny bit off of one corner to pipe out). Pipe frosting onto cupcakes.
Eat and be delighted!
Recipe adapted from:
http://www.loveandoliveoil.com/2011/01/strawberry-champagne-cupcakes.html
http://www.loveandoliveoil.com/2011/01/strawberry-champagne-cupcakes.html
