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Perfect Mini Strawberry Champagne Cupcakes Recipe with Gold Leaf Decoration

mini strawberry champagne cupcakes - featured image
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These mini cupcakes combine fresh strawberries and dry champagne for a light, moist crumb with a delicate effervescence, topped with champagne buttercream and edible gold leaf for an elegant celebration treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60ml) dry champagne (Brut preferred)
  • ¼ cup (60ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (75g) fresh strawberries, finely chopped or mashed
  • For the Champagne Buttercream Frosting:
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons (30ml) reduced champagne
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Decoration:
  • Edible gold leaf sheets, small pieces
  • Fresh strawberry slices or small whole strawberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line mini cupcake pan with paper liners or grease lightly with butter.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir together champagne, whole milk, and vanilla extract. Add slowly to butter and sugar mixture, mixing on low speed.
  6. Gradually add dry ingredients, folding gently or mixing on low speed just until combined.
  7. Fold in mashed or finely chopped strawberries gently.
  8. Fill each mini cupcake liner about ¾ full using a cookie scoop or spoon.
  9. Bake for 15-18 minutes, checking at 15 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cupcakes on a wire rack completely before frosting, about 30 minutes.
  11. For frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed.
  12. Add reduced champagne, vanilla extract, and salt. Beat on high for 2-3 minutes until fluffy and spreadable.
  13. Pipe buttercream onto cooled cupcakes using a piping bag with a star tip. Optionally top with a fresh strawberry slice.
  14. Gently place small pieces of edible gold leaf on the buttercream using tweezers or a small brush.

Notes

Use dry Brut champagne to avoid sweetness; reduce champagne for frosting to intensify flavor without thinning. Handle gold leaf carefully with tweezers. Butter should be softened but not melting for best creaming. Avoid overmixing batter to keep cupcakes tender. Cupcakes can be stored refrigerated up to 3 days or frozen up to 1 month.

Nutrition

Keywords: mini cupcakes, strawberry cupcakes, champagne cupcakes, gold leaf decoration, celebration dessert, easy cupcakes, party treats

Find it online: https://cooksybite.com/perfect-mini-strawberry-champagne-cupcakes-recipe-with-gold-leaf-decoration/