Strawberry Pink Champagne

StrawberryChampagneCupcakeCelebration

This elegantly displayed cupcake is the perfect dessert to start the new year off right. Club soda gives this cupcake that ‘fizz’, just like the real thing! Bake the cupcakes and make the filling and buttercream before hand and assemble the flutes closer to the party for best results.

You will need:

  • approximately 24 champagne flutes
  • 1 recipe for Strawberry Pink Champagne Cupcakes (below)
  • 1 recipe for Champagne Pastry Crème Filling (below)
  • 1 recipe for Champagne Buttercream (below)
  • 22-26 fresh strawberries
  • edible white glitter

Strawberry Pink Champagne Cupcake

  • 1/2 cup fresh strawberries, diced
  • 1/2 cup club soda
  • 1/2 tsp. concentrated champagne flavoring oil
  • 2 1/2 cups flour, sifted
  • 1/2 tsp. baking powder, sifted
  • 1/4 tsp. salt
  • 8 tbs. (1 stick) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 2 eggs, at room temperature
  • 2 1/4 tsp. vanilla bean paste
  • 1 1/4 cups whole milk, at room temperature
  • 2 tbs. strawberry icing fruit

Preheat oven to 350°F. Line mini cupcake pans. Combine club soda and champagne flavoring. Dice up 1/2 cup of fresh strawberries and soak in champagne flavored soda; 15-20 minutes. Set aside. Sift together the flour, baking powder, and salt in a bowl. In a mixer, add the butter and sugar and beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition. Combine the vanilla and milk in a large measuring cup. Reduce the mixer speed to low. Add one-third of the flour mixture, followed by one-third of the milk mixture. Scrape down bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined. Gently fold in diced soaked strawberries (do not add the liquid) and strawberry icing fruit, until just incorporated. Scoop batter into prepared pans filling each 2/3 full and bake for 10-12 minutes or until cupcake springs back when top is pressed. Allow to cool in the pan for about 10 minutes before removing to a cooling rack. Cool completely before assembling champagne flutes.

Champagne Pastry Crème Filling

  • 1/2 cup heavy cream, divided
  • 1/2 cup club soda
  • 1/2 tsp. concentrated champagne flavoring oil
  • 2 tbs. cornstarch
  • 5 tbs. granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbs. butter
  • 1 cup whipping cream

In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar, club soda and champagne flavoring in a saucepan; bring to a boil them remove from heat. Beat the whole egg and egg yolks into the cornstarch/cream mixture. Pour one-third of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla. Press filling through a mesh strainer to remove and lumps. Set aside to cool. In a separate mixing bowl, beat whipping cream until firm peaks form. Gently fold cream into cooled pastry cream.

Champagne Buttercream

  • 16 tbs. (2 sticks) butter, at room temperature
  • 7-8 cups confectioner’s sugar, sifted
  • 1 tsp. whole milk
  • 1 tsp. pure vanilla extract
  • 1/2 cup club soda
  • 1/2 tsp. concentrated champagne flavoring oil

Place butter in mixing bowl. Add confectioner’s sugar; beat on medium speed until well incorporated. Add the vanilla extract, milk, salt, club soda, and champagne flavoring; beat on high-speed until light and fluffy. Add more confectioner’s sugar for desired consistency.

To assemble the flutes: Cut 8-10 strawberries into cubes. Cut another 8-10 strawberries into slices. Reserve strawberries to cut into quarters for garnishing. Drop 3-4 strawberry cubes into each champagne flute. Insert one mini strawberry cupcake on top of the strawberries in each flute. Next, pipe a swirl of pastry crème on top of each cupcake using a pastry bag with a tip #2A. Add a few slices of strawberries, then pipe a swirl of champagne buttercream on top using a pastry bag with a tip #2A. Repeat layers by inserting another mini cupcake. After piping a final swirl of buttercream, top with quartered strawberry and sprinkle with edible glitter.

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