3×3 Food- Homemade Cupcakes

Homemade Cupcakes Grace, Luci and I decided it was only appropriate to kick off our newly remodeled 3×3 group with a virtual celebration. So homemade cupcakes, sequins, glitter, and a bit of bubbly were totally necessary. Now I know what you’re thinking. “How could you guys tempt me with cupcakes? I just started a juice cleanse.” “I’m only eating salad for the next 3 months.” “These look delicious, but I’m on a diet.” Puh-lease. We all know, you’ll be back to your regular eating habits before you can start remembering to write 2014 instead of 2013 in your dates. Besides, these champagne cupcakes have Greek yogurt and strawberries in them….that’s basically like having fruit and yogurt for breakfast. And if you feel really guilty, while obviously that’s why I made you these.

If you want to join in our party (and I know you do!) make yourself one of my champagne cupcakes complete with a delicious balsamic-roasted-strawberry frosting, try one of Grace’s decadent chocolate-coffee cupcakes with Kahlua spiked frosting or, for a twist on a classic PB&J, try one of Luci’s peanut butter cupcakes with jelly frosting.

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Champagne Cupcakes with Balsamic Roasted Strawberry Frosting
Yields 6
A moist & fluffy champagne cupcake with a balsamic roasted strawberry frosting
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Prep Time
20 min
Cook Time
22 min
Total Time
1 hr
Prep Time
20 min
Cook Time
22 min
Total Time
1 hr
For the Cake
  1. 4 tablespoons of butter, softened
  2. 1/2 cup granulated sugar
  3. 1 egg
  4. 1/2 teaspoon of vanilla
  5. 3/4 cups + 2 tablespoons of all-purpose flour
  6. 1/4 teaspoon of baking soda
  7. 1/8 teaspoon of baking powder
  8. 1/8 teaspoon of salt
  9. 1/4 cup of Greek yogurt
  10. 1/4 cup of champagne/prosecco/sparkling wine
For the Frosting
  1. 1 cup of strawberries (I used frozen ones that I defrosted first)
  2. 1 tablespoon of balsamic vinegar
  3. 1 teaspoon of granulated sugar
  4. 2 tablespoons of butter, softened
  5. 1/4 teaspoon of vanilla
  6. A splash of heavy cream (half-and-half or milk would also work)
  7. 1 2/3 cups of powdered sugar
Instructions
  1. Preheat your oven to 350 degree. Line a baking sheet with foil, then lay out the strawberries. Sprinkle the berries with the vinegar and teaspoon of sugar. Roast for approximately 20-30 minutes, or until the berries begin to brown and the juices are bubbling. Remove the tray from the oven and set aside to cool.
  2. While the strawberries are roasting, begin making your cupcake batter. Use a stand mixer fitted with the paddle attachment (you can also use a hand mixer) to cream together the butter and sugar until light and fluffy. Next, beat in the egg and vanilla and mix until well-combined. Continue mixing while you add in the baking soda, baking powder and salt. In a separate bowl mix together the yogurt and champagne. Begin alternately adding the flour and the champagne mixture to the butter, folding all the ingredients together with a spatula. Fill cupcake liners three-quarters of the way full. Reduce the oven temperature to 325 degrees and bake the cupcakes for 17-22 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool completely.
  3. To finish making the frosting, begin creaming the 2 tablespoons of butter with the vanilla in a stand mixer fitted with the paddle attachment. Pour in the strawberries along with all their juices (which should have thickened slightly as they cooled down) and the splash of cream (about 1 tablespoon). Continue mixing for another minute to get the strawberries chopped up. Then begin adding the powdered sugar about 1/3 cup at a time. Continue beating until all the sugar has been adding. To make a thicker frosting, add more sugar and butter. To make a thinner frosting, add more cream. Refrigerate frosting for at least 30 minutes.
  4. Prior to frosting the cupcakes, cut a small portion of cake out of the center of each cupcake. Fill the hole with frosting before spreading more frosting over the top of the cupcake. Cupcakes will stay fresh, covered with plastic wrap and stored in the refrigerator, for up to 4 days, although the taste the best and fluffiest on the first day.
Notes
  1. I had some leftover Veuve Cliquot so I used that to make these cupcakes, but normally I would use whatever champagne is cheapest since it is for cooking purposes.
  2. When working with the frosting, if it starts to get too thin (due to the butter) just put it back in the fridge for 20-30 minutes to let it firm up again.
Adapted from Sprinkle Bakes
Adapted from Sprinkle Bakes
http://www.runwaychef.com/
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