Champagne Cupcakes with Strawberry Cream Filling

Okay, okay, I know this isn’t exactly a “light” recipe.  Sometimes, however, you just have to splurge.  These cupcakes are so elegant looking and tastey I had to share them with you.  The texture of these cakes is light, almost like an angel food cake with the delicate flavor of champagne.  The strawberry cream filling makes these cakes extra special and the frosting adds just the right amount of sweetness without being overpowering.  You will want to save these for a special occasion: a wedding shower, anniversary party, or a daughter’s 24^th birthday!

 

Champagne Cupcakes with Strawberry Cream Filling

Cupcakes:

1 white cake mix, dry

1 ¼ cups Champagne or other sparkling white wine at room temperature ( I used Andre Spumante)

1/3 cup vegetable oil

3 eggs

Directions:

Preheat oven to 350 degrees.

Place 24 cupcake liners in muffin pan.

Mix cake mix and 1 ¼ cups Champagne in a large mixing bowl; stir in vegetable oil and eggs.  Beat batter on medium speed of electric mixer for two minutes.

Spoon batter into prepared liners, filling each liner ¾ full.

Bake cupcakes for 20 minutes, or until toothpick inserted into the center of a cupcake comes out clean.

Cool cupcakes completely before filling and frosting.

Strawberry Cream Filling:

One 16-oz package frozen sliced strawberries in syrup, thawed

1 cup heavy cream (half and half)

2 tablespoons cornstarch

Combine strawberries, cream, and cornstarch in a medium saucepan.  Cook over medium heat, whisking constantly until thickened, about 8 – 10 minutes.  Remove from heat and chill before filling cupcakes.

Makes about 2 ½ cups filling (which is more than you will need for this recipe).

Frosting:

½ cup butter, softened

4 cups confectioners sugar

¼ cup Champagne or other sparkling white wine at room temperature ( I used Andre Spumante)

1 teaspoon vanilla extract

Cream the butter, 1 cup confectioners sugar, ¼ cup Champagne, and vanilla extract in a bowl.  Stir in remaining confectioners sugar, 1 cup at a time, until frosting is smooth and creamy.

Fill the cooled cupcakes with the strawberry cream filling.  Prepare a decorating bag with a round tip and add filling.  Insert the tip into the top center of unfrosted cupcake and squeeze out a small amount of filling. 

Frost the cupcakes.  Decorate with edible glitter gold and edible pearls.

Yield: 24 cupcakes

Weight Watchers PointsPlus = 7 points

Adapted from Allrecipes.com