happy valentine’s day everyone!! i hope you have a wonderful day filled with sweets and the people you love. i am doing my part by bringing these cupcakes to my coworkers this morning. i wanted to make cupcakes that screamed valentine’s day! and what is more valentine-y than champagne, chocolate and strawberries?! when researching cupcake recipes i came across jenna’s blog: not just a cupcake. she had the exact recipe i wanted to make so i was in luck. i made the cupcakes as per her instructions (with some tiny changes) and the results are delicious!
here is the recipe for champagne and chocolate covered strawberries cupcakes!
for the cupcakes:
1 cup of diced fresh strawberries
1 cup of rose champagne
2 1/2 cups of all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick of unsalted butter
1 3/4 cups of sugar
2 1/4 tsp vanilla extract
1 vanilla bean
1 1/4 cup whole milk
for the frosting:
2 sticks of butter at room temp
3-4 cups of powdered sugar
1 bag of bittersweet chocolate chips
splash of pink champagne
for the decoration:
chocolate covered strawberries
start by dicing the strawberries. i used a whole cup instead of the 1/2 cup suggested by jenna. i got distracted and cut too many and decided to use them all. ha!
cover the strawberries with 1 cup of champagne and let them soak.
sift the flour, baking powder and salt. a good tip to know is that if you want your cakes/cupcakes to be extra fluffy, sift the flour twice. i don’t know why it works, all i know is that it works.
beat together the sugar and butter on medium speed until they become one.
add the eggs to the sugar and butter mixture. add the eggs one at a time. meanwhile, in a bowl combine the milk, vanilla extract and vanilla bean seeds.
i had never worked with vanilla bean before. i had seen it in pictures but did not know what to expect ‘in person’. it was easier to cut through than i expected and the seeds do not smell (or taste, yes i tried them) too vanilla-y.
anyway… add the milk and flour into the sugar and eggs mixture. add them in batches, while beating the mixture at medium speed. do not add the next batch until the previous one has been incorporated. it should be: milk-flour-milk-flour-milk.
mix everything for a minute.
fold in the champagne soaked strawberries into the dough.
i also added some of the champagne liquid for an extra champagne-y taste (using a lot -y words today - sorry about that).
scoop the batter onto a baking cup lined cupcake baking sheet and bake for 30 minutes at 350º F. bake them until a toothpick comes out clean.
let the cupcakes cool completely before decorating them.
to make the frosting, melt the chocolate chips by using a double boiler. this is where you use a heat safe bowl on top of a pot with simmering water to melt the chocolate. make sure the bowl does not touch the water and that the water never boils.
whip the butter while the chocolate melts. once the chocolate melts, give it a few turns with a spatula to make sure there are no random whole chips anywhere.
add the chocolate to the butter slowly and mix until fully combined.
add the powdered sugar 1/2 cup at a time. when you have 1/2 cup of sugar left, add a splash of champagne. keep mixing and add the last bit of sugar. keep mixing until you reach your preferred consistency.
top the cupcakes with the frosting using a piping bag. the frosting will be a sort of glue to hold the strawberries.
prop the strawberries on top of the cupcakes and enjoy.
these are really yummy and surprisingly light. i hope my coworkers will like them.
they are a bit time consuming but definitely worth the effort. i am so glad i found these and jenna’s blog!
i hope you have a wonderful valentine’s day and a fantastic week!
thank you for stopping by the blog,
UPDATE: my coworkers loved the cupcakes!!