strawberry champagne cupcakes

Took my family medicine shelf exam today, so to de-stress I whipped up a batch of cupcakes. I used the recipe from familytabletreasures.com.

Strawberry Champagne Cupcakes from www.familytabletreasures.com

Cupcake Ingredients

• 2 cups sugar
• 2 sticks unsalted butter, room temp
• 6 egg whites
• 3 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup of pureed fresh strawberries
• 1 cup champagne

Champagne Buttercream

• 2 sticks unsalted butter, room temp
• 1 lb confectioner’s sugar
• 3 tbsp champagne
• 3 tbsp pureed strawberries (be sure to squeeze out excess juice or this will make the texture REALLY weird)

Instructions

1. Preheat oven to 350 degrees and line a cupcake tray with cupcake liners.
2. Use a stand mixer to beat room temp butter and sugar together. Beat until fluffy.
3. While the stand mixer is running, measure all dry ingredients into a separate bowl and set aside.
4. Measure out champagne and strawberries and combine in another bowl.
5. By now, the butter and sugar mixture should be well incorporated. Add the egg whites to the stand mixer bowl and beat until fluffy.
6. Gradually add in about half of the dry ingredients to the stand mixer bowl. Continue to mix until incorporated.
7. Add in half the strawberry/champagne mixture and beat until incorporated.
8. Add in the remaining dry ingredients, followed by the rest of the champagne/strawberry mixture.
9. Fill cupcake liners 3/4 of the way with the batter. Bake for 18 minutes, or until the centers are firm. Depending on how much batter you end up with, you might need to do a couple of batches.
10. For the buttercream, I just threw everything into the stand mixer and beat until it was fluffy.
11. Ice the cupcakes once they have cooled and enjoy!