Hello my readers! I am sorry for the long hiatus! Between finals, going home and coming back to Boston, it was a bit hectic. But I did manage to bake some delicious desserts that I am ready to share with you, and now that I have some more free time over the summer, I am on the hunt for new and always yummy recipes!
My best friend celebrated her birthday when I was back in California, and she commissioned me to bake her birthday cupcakes for the party. Her criteria was something light and fresh for summer, so after doing some searching online, I found this recipe, which has become a new favorite. Natasha loves strawberries, she loves champagne and the cupcakes were a hit! She’s not a fan of frosting, so we substituted the frosting in the recipe for whipped-cream and champagne-soaked strawberries (details posted below). I found this recipe on The Cupcake Recipes. This website has TONS of amazing recipes…I know I’ll be making more of their cupcakes.
Sparkling Strawberry Champagne Cupcakes
- 1 box strawberry cake mix
- 1 1/4 cups champagne (As the website suggests, I used a sparkling rose wine)
- 1/3 cup vegetable oil
- 3 egg whites
The original frosting recipe can be found on the website. Here is the frosting/toppings that I used:
- 1 container of fresh whipping cream
- 1 container of strawberries
- Remainder of champagne from the cake batter
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. (Be sure to adhere to lowering the temperature if you have a dark pan! We didn’t lower the temp and the cupcakes were a little over-baked on the bottom–but still delicious!)
- In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- While the cupcakes are baking, cut strawberries in half, and combine strawberries and remainder of the champagne into a large bowl. Let them sit in the fridge for at least the time the cupcakes are baking, but the longer, the better.
- Prepare whipping cream per-instructions on the carton with an electric mixer.
- When the cupcakes are completely cooled, frost with whipped cream and top with a strawberry.
- Drink the strawberry infused champagne (so yummy!)
Thank you guys so much for being supportive of my blog, and I hope you enjoy my summer baking recipes!