Champagne Cupcakes have a unique and sophisticated flavor and elegance! These cupcakes have a strawberry champagne frosting and a light, champagne infused white cake base.
Preheat oven to 325 degrees
With the paddle of your stand mixer, beat the butter and sugar until fluffy and pale in color, about 5 minutes. Make sure to scrape the bowl a couple of times.
Meanwhile, in a separate bowl, sift your cake flour, salt, and baking powder. Set aside.
In another bowl, whisk your champagne and sour cream with egg whites and extracts.
Starting with the dry ingredients, fold in your dry and wet (champagne/egg) ingredients into butter mixture, alternating. You will begin and end with the dry ingredients, so dry/wet/dry/wet/dry.
Fill 12 cupcake tins and bake for approx. 16-20 minutes.
In a saucepan, on medium heat, heat strawberries with sugar. Let it come to a simmer before adding champagne. Smash and reduce down to a reduction. Allow to cool completely!
With your whisk attachment of your stand mixer, begin beating your butter and powdered sugar. Add in your extract and cooled reduction. Use a star tip and your piing bag to frost cooled cupcakes with a rose pattern!