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Strawberry Champagne Cupcake Celebration

Idea gallery #1451
Strawberry Champagne Cupcake Celebration
Ingredients and Supplies
strawberry pink champagne mini cupcakes
champagne flutes
champagne pastre crème filling
champagne buttercream
fresh strawberries
edible white glitter
pastry bags
large open decorating tips
  • alt images
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.

Champagne Buttercream
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.

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