Cut 8-10 strawberries into cubes. Cut another 8-10 strawberries into slices. Reserve strawberries to cut in quarters for garnishing. Drop 3-4 strawberry cubes into each champagne flute. Insert 1 mini 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 tip #2A. Add a few slices of strawberries then pipe a swirl of champagne buttercream on top using a pastry bag fitted with tip #2A. Repeat layers by inserting another mini cupcake. After piping final swirl of buttercream, top with quartered strawberry and sprinkle with edible glitter.
Strawberry Pink Champagne Mini Cupcakes (Alcohol-Free)
1/2 cup fresh strawberries (diced), 1/2 c. club soda, 1/2 tsp. concentrated champagne flavoring oil, 2 1/2 c. flour, sifted, 1/2 tsp. baking powder (sifted), 1/4 tsp. salt, 8 Tbs. unsalted butter, 1 3/4 c. sugar, 2 eggs (room temperature), 2 1/4 tsp. vanilla bean paste, 1 1/4 c. whole milk (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 c. fresh strawberries and soak in champagne flavored soda about 15 minutes. Set aside. Sift together the flour, baking powder and salt in a bowl. In a mixing bowl, combine the butter and sugar; beat on medium speed til well blended. 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 and add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating well. Repeat additions. Gently fold in dice soaked strawberries (do not add liquid; only berries) and the icing fruit, just until incorporated. Scoop batter into prepared liners; filling each cup 2/3 full and bake for 10-12 minutes. Allow to cool in pan for about 10 minutes before removing to cooling rack. Cool completely before assembling champagne flutes.
Champagne Pastry Crème Filling
1/2 c. heavy cream (divided), 1/2 c. club soda, 1/2 tsp. champagne flavoring, 2 Tbs. cornstarch, 5 Tbs. sugar, 1 whole egg, 2 egg yolks, 2 Tbs. butter, 1 c. whipping cream
In medium bowl, whisk cornstarch in 1/4 c. whipping cream. Combine the remaining cream, sugar, soda and flavoring in a saucepan; bring to a boil then remove from heat. Beat the whole egg and egg yolks into the cornstarch/cream mixture. Pour 1/3 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. Press filling through a mesh strainer to remove any lumps. Set aside to cool. In a separate mixing bowl, beat whipping cream until firm peaks form. Gently fold cream into cooled pastry cream.
16 Tbs. butter (room temperature), 7-8 c. confectioner's sugar (sifted), 1 tsp. whole milk, 1 tsp. pure vanilla extract, 1/2 c. club soda, 1/2 t. concentrated champagne flavoring oil
Place butter in a mixing bow. 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.