Forrest and I recently spent a week in Washington DC. We made two visits to Georgetown and both times, we walked by Georgetown Cupcake to get a taste of the madness. Both times, there must have been 50 people in line. As much as I love cupcakes, I’m not standing in line all night for one!
It just so happens, that I was looking for a cupcake recipe that contained champagne for my future sister in law’s bridal shower. Darned if those DC Cupcake girls weren’t on Oprah with one!
1/2 cup fresh strawberries , diced
1/2 Tbsp. good Champagne (sweet Rosé Champagne suggested) (*Although I used this measurement, I found it was a misprint and the original recipe calls for 1/2 CUP)
2 1/2 cups flour , sifted
1/2 tsp. baking powder , sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs , at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean (I used 1 tbsp vanilla bean paste)
1 1/4 cups whole milk , at room temperature
Preheat the oven to 350°. Line 2 cupcake pans grease pans with butter if not using baking cups.
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
Champagne Buttercream Frosting
16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner’s sugar , sifted
1 tsp. whole milk
1 tsp. pure vanilla extract (I used vanilla bean paste)
1/8 tsp. salt
1/2 cup good Champagne (sweet Rosé Champagne suggested)
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner’s sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.