• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • Γ—

    Home Β» Recipes Β» Cakes and Cupcakes

    Strawberry Cupcakes with Champagne Buttercream for Spiked! Recipe Challenge

    Published: Jan 15, 2013 Β· Modified: Jul 19, 2016 by Coleen Β· This post may contain affiliate links.

    Strawberry Cupcakes with Champagne Buttercream | The Redhead Baker

    Earlier this month, I saw on The Frugal Foodie Mama's blog that she, along with This Gal Cooks, were hosting the first ever Spiked! Recipe Challenge.

    Alcohol can lend great flavor to sweet and savory recipes, so the Spiked! Recipe Challenge encourages bloggers to create or adapt a recipe to include alcohol. The January challenge was to include champagne (or other sparkling wine).

    This was perfect for me, because I had half a bottle of leftover champagne from New Years. (I know, I know β€” leftover wine?!? What's that?!?) I even had a general idea in mind. I wanted to play on the traditional pairing of strawberries and champagne.

    I considered trying my strawberry macarons again, with champagne buttercream filling. But with limited time to get the perfect results, I decided to make strawberry cupcakes with champagne buttercream frosting.

    Strawberry Cupcakes with Champagne Buttercream | The Redhead Baker

    The fresh strawberries make these cupcakes so moist with a bright flavor. I used frozen strawberries to make my puree, but during peak strawberry season, fresh strawberries will work just as well. The puree turns these cupcakes a beautiful shade of pink. It's your choice whether to strain the strawberry seeds out of the puree or not. I chose not to, and didn't find the seeds bothersome.

    Reducing the champagne concentrates the flavor of the wine, so you can add more flavor without affecting the consistency of the icing. Boiling also burns off some of the alcohol content, but Β not all of it. It's a small amount of alcohol in the big picture, so I promise not to judge if you let your kids have a taste.

    Strawberry Cupcakes with Champagne Buttercream | The Redhead Baker

    [gmc_recipe 1958]

    [gmc_recipe 1973]

    More recipes you may enjoy

    • Sock Monkey Birthday Party
    • Chocolate Peanut Butter Cake
    • Tiramisu Cupcakes
    • Food Unchained: Lemon Blackberry Cupcakes

    Reader Interactions

    Comments

    1. Chelsea {Whatcha Makin' Now?} says

      January 15, 2013 at 8:14 am

      I have a funny feeling that if I made these I would eat all the frosting before they made it to the cupcakes.....but I'm going to take the risk and pin these for later. πŸ™‚

      Reply
    2. Paula says

      January 15, 2013 at 9:46 am

      Looks scrumptious!! I love this challenge, I went the savory route w/ Pan Seared Catfish and Champagne Risotto. Love your blog! Have a great day
      Paula

      Reply
    3. Eva @ Eva Bakes says

      January 15, 2013 at 9:49 am

      Looks great! Champagne buttercream is amazing - I just made some this past weekend with lemon zest and lemon juice.

      Reply
    4. Nina @ Crazy for Cookies and More says

      January 15, 2013 at 7:35 pm

      Your cupcakes look yummy... we had the same idea in mind. Strawberries and Champagne just seem to go together.

      Reply
    5. Carrie @ Frugal Foodie Mama says

      January 15, 2013 at 8:02 pm

      Strawberries and champagne- classic! And the color of your cupcakes is so pretty! πŸ™‚

      Thank you so much for entering Julie & I's first ever Spiked! Recipe Challenge! Good luck, hun!

      Reply
    6. Julie says

      January 15, 2013 at 8:56 pm

      Beautiful! Your cupcakes look amazing! I love that you used actual strawberries to flavor your cake.

      Thanks for participating in the Spiked! Challenge. πŸ™‚

      Reply
    7. Kira @ my sesame seed buns says

      January 15, 2013 at 9:11 pm

      I love your cupcakes. They look delicious! I'm a fellow contestant...Come visit me at My Sesame Seed Buns sometime! Good Luck!

      Reply
    8. Raquel @ Organized Island says

      January 16, 2013 at 1:29 pm

      Yes please! Those look SO good! I love cupcakes and like that you used the champagne in the frosting!

      Reply
    9. Janelle King says

      January 16, 2013 at 10:57 pm

      You can never go wrong with champagne and cupcakes. This look so decadent. New fan from Never Dessert You.

      Reply
      • Coleen says

        January 16, 2013 at 11:03 pm

        Thanks for stopping by, Janelle!

        Reply
    10. ang says

      January 17, 2013 at 9:46 am

      Oh Coleen,
      these look divine! I pinned your recipe to my new Champagne board (http://pinterest.com/angelamarit/champagne-recipes/) and can't wait to give these a try!!
      Happy Thursday!
      ang
      jugglingactmama.blogspot.com

      Reply
      • Coleen says

        January 17, 2013 at 9:58 am

        Thank you, Ang!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits β€” all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright Β© 2021 Brunch Pro on the Brunch Pro Theme

    694 shares