Strawberry Mimosa Cupcakes

Strawberry Mimosa Cupcakes

 

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I was asked to make mini strawberry mimosa cupcakes for a wedding shower tasting. So I knew exactly where to turn to for my research. I love Martha Stewart’s recipes and I own her cupcake recipe book.  So of course this recipe was inspired by her Strawberry Cupcakes on page 146. Years ago  I rented this cookbook at the library before I purchased it. After I made one recipe I knew I had to buy this cookbook. Here is the link below if you are interested in her cookbook as well. http://www.marthastewart.com/275736/martha-stewarts-cupcakes/@center/276944/cupcakes

Ingredients:

2  3/4 cup all purpose flour

1/2 cup of cake flour (I used Swan)

1 TB baking powder

1 Tsp of salt

2 1/4 cup of sugar

1 1/2 tsp of mexican vanilla extract

3 large whole eggs

1 large egg white

1/2 cup of skim milk

1/2 cup of champagne

2 cups of finely chopped fresh strawberries

 

Directions :

 

Preheat oven to 350 degrees.

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Sift together both flours, baking power, and salt side aside ( I like to sift onto a flexible cutting board).

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In your kitchen-aid mixer on medium high speed, cream butter, with sugar and vanilla until fluffy.

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Start to add whole eggs one at a time and the egg white. Beat after each egg beat until mixed well (make sure to scrap down sides).

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Once incorporated fold flexible cutting board to brush in 1/3 of the flour mix alternate between milk and champagne and back to flour mixture beat until well combined.

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Once combined thoroughly fold in chopped strawberries.

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Line either cupcake mini tins or standard mini cupcake tins with cupcake paperliners and spray with Pam Spray. For minis use a number scoop # 60 for standard cupcakes use a #16.  This recipe will make 36 standard size cupcakes or 108 minis.

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For minis bake 11-14 minutes for standard size bake for 25-30 minutes at 350.

 

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Wait until cupcakes cool completely before frosting!

Frosting Recipe:

Ingredients

  • 4 large egg whites, room temperature
  • 1 cup of sugar
  • 1/4 cups champagne (it can be flat that is okay)
  • 3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
  • 1 1/2 cups fresh strawberries, pureed

Directions:

  1. Place whites,champagne and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees on a candy thermometer.
  2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
  3. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.

 

 

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