Happy 2009 Cupcakes

January 3, 2009 at 8:18 PM | Posted in cupcakes | 26 Comments
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Happy New Year!! ::throwing confetti::

Ok I realize that I am 3 days (almost 4 days at the time of publishing) late but let’s just pretend I didn’t… drink so much champagne that my husband had to carry me to the car and I didn’t get a chance to do the once over for my camera before we left my friends’ party which delayed me from posting these cupcakes mkay? Thanks.

Moving on.

Once again I was in charge of dessert for our New Year’s Eve celebration. I think by now its just an unwritten rule among my friends that “Clara does cupcakes”. (Is it just me or does that sound kinda porno? HAHA) Of course the occasion called for another edition of crunkcakes so I asked my “tweeps” aka twitter peeps (see twitter link on the sidebar) if they preferred champagne with chocolate or strawberries and the resounding response was strawberries so that’s what I did! Give the tweeple what they want right?

PS. I know I said in an earlier post that I wasnt going to make a resolution but I change my mind after reading all your comments. You wanna hear it?

::taking deep breath::

I am giving up cupcakes.

I kid. I kid. LOL. I had you going there for a minute eh?

But seriously. My New Year’s resolution is simple. I just want to remember to smile everyday. Smiles are contagious. Oh yeah and… curb my retail therapy. A little.


Isn’t my champagne flute cute? It was a wedding gift from MOH. Mine was a “C” and hubs had a “T”.
Champagne and Strawberry Cupcakes
(Recipe adapted from Good Things Catered & Crazy About Cupcakes | photos from me!)

Makes about 24 cupcakes

INGREDIENTS

For strawberry cupcakes
2-1/2 cups cake flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1-1/2 cup sugar
2 eggs
1/3 cup buttermilk
1/4 cup oil
1 tsp vanilla extract
2 cup chopped strawberries

For champagne buttercream
3/4 cup shortening
1-1/2 sticks (12 tbsp) unsalted butter, room temperature
3 tbsp champagne
4-1/2 cups confectioners sugar

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350 degrees. Prepare cupcake pan with liners.

Sift flour, salt, and baking soda in medium bowl. In a stand mixer fitted with flat beater, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in strawberries.


Fill cupcake liners about 1/2-2/3 full. Bake for 20-22 minutes.

For champagne buttercream—
Beat the shortening and butter until combined. Add the champagne. Slowly add confectioners sugar and beat until smooth. You can add more champagne if you want to get a thinner consistency.

[NOTES: I used about 2-1/2 tbsp champagne.]

ENJOY!

Husband rating: A/A-
He really liked the strawberry cupcake but the champagne buttercream wasn’t his favorite.

Wifey rating: A/A+
I absolutely loved this strawberry cupcake recipe (and I’ve eaten alot of cupcakes!). I’d go as far as to say that it is now my go-to strawberry recipe. I thought the champagne buttercream complimented it so well for the occasion.

Other rating: A
Nothing but raves although some weren’t a fan of the strawberry chunks. Maybe next time I’ll use strawberry extract instead of vanilla?

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26 Comments

  1. Ooooh, these look fabulous and perfect for the occasion! Nice choice. :)

  2. SARA, Thanks! I really dug that champagne buttercream. I’ll have to figure out another occasion to use it again soon ;)

  3. These sound so elegant!
    And way tastier than my good old Fiber One bar breakfast. :)

  4. MARY, Don’t knock the Fiber One bar! I eat one every morning. The strawberry one is my fav but my hubs like the PB one (of course!)

  5. Could i just use strawberry perserves, or frozen strawberries in the batter? could either work?

  6. CAKEPIRE, I think you could use either. I bet the preserves would be yummy but I am just not sure if you want to defrost frozen strawberries first or just throw them in the batter unfrozen? If you try either let me know what you think :)

  7. Thanks! I’ll try each and let you know!~ :)

  8. Oh! about the frozen strawberries i was gunna slightly defrost so they kinda melt-ish in the oven.

  9. the cork on top looks especially nutritious ;) These look delicious girl!

  10. STEPHCHOWS, Oh indeed! Lots of fiber. LOL

  11. Your pictures are frickin’ awesome. That one place needs to stop rejecting you…for real yo!

  12. Yummy! Thanks for sharing!! :)

    And, I’m right there with ya about NYE. I got plastic 1940’s champagne glasses, the short, wide round glasses. I had one, everyone else had just one also, and maybe 3 or 4 beers all night long. NYE isn’t fun if on NYD you spend it in the restroom or in bed. :(

  13. IAMBELLA, TYVM Jballer. I know I am not the greatest food photographer out there but I think my pictures are pretty decent. Appreciate the vote of confidence.

    HEATHER, NYE was fun but the next morning… not so much. HAHA. Ah well. It was worth it to see my friends try to play Wii fit while drinking champagne ;)

  14. Hi Clara, It certainly looks as though you got 2009 off to a great start. I love the idea of champagne AND champagne cupcakes.

    I just want to wish you a very Happy New Year and thank you for your TWD questions and your adorable comments.

    Dorie

  15. DORIE, OMG! No freaking way! DORIE GREENSPAN. My idol! I hope I didn’t confuse you. I have this cupcake blog but I also have my food blog that I post all my TWD recipes on. Happy New Year to you too! Love BFMHTY!

  16. Gosh – a double dose!!! he he :-)
    AmyRuth

    Lucky Baker Girl

  17. AMY, I think its b/c I have a good PR. ;)

  18. Dude you are a hard core blogger. I can’t believe you manage two blogs with so much dedication. That is awesome. Yay for Vietnamese cupcake bakers! Unite! Yes, you should def try the VN coffee cupcakes. They were a hit and it’s all about the condensed milk baby! ;) You’re from the OC right? I live in the Bay Area. Next time when I am down in Little Saigon eating my bun bo hue, we should meet for a smoothie date.

  19. I see my favorite champagne in that picture!!

  20. SUGARB, I try but sometimes is hard b/c I just don’t have enough time in the day. Next time you are in OC you best look me up. I’ll hold you to your smoothie offer. LOL

    HTEAC, Me too! Its so nice and sweet going down. I can drink alot of it. That might be a bad thing though. haha

  21. Would love to make these! Do you have any siggestions for a gluten free recipe?

  22. *suggestions

    oops!

  23. what a creative picture. i can never think of things like that! i love it.

  24. STEPHANI, Actually I am doing a little GF research for a customer of mine and most ppl tell me that its hard to change a recipe to GF since I do not have the experience or education in it but maybe you could use GF vanilla cake mix and fold in the strawberries that could work? Not sure about the frosting. Can you eat shortening for GF?

    SUSAN, Thanks for your sweet compliments! I think the picture turned out really cute. I kinda just play with ideas so its not something that happens fast. I bet you could do it too. Just take some time and play around. Trust me. I take alot of dud pictures before getting 1 good picture.

  25. What is the difference between using milk and buttermilk?

    Cause i used reg, milk and it didn’t look different from yours.

  26. CAKESPIRE, Buttermilk is made by adding lactic acid bacteria to milk. The characteristic tartness of buttermilk is due to the presence of acid in the milk. The acid in buttermilk reacts with the baking soda to form gas bubbles in the cake batter. Buttermilk doesn’t change the look but it changes the texture of the “cake” b/c of the gas bubbles. I think I’ve read before that if you use regular milk you probably want to decrease the baking soda but don’t quote me. Hope that helps!


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