Free Shipping on Orders $175 to $300

SPEND $75, GET A 3-PC: BENTO3

   |   

SPEND $125, GET AN ADVENT: GINGERBREAD

Create & Celebrate

Make Your Celebrations Sparkle with Strawberry Champagne Bears®-Inspired Cupcakes




Make Your Celebrations Sparkle with Strawberry Champagne Bears®-Inspired Cupcakes


Pop the bubbly! We’re celebrating the launch of our Strawberry Champagne Bears in style. Infused with Dom Pérignon Vintage Champagne, our Strawberry Champagne Bears sparkle in flavors of classic Brut and fresh strawberries for a sweet and crisp, bubbly taste.


Sophisticated and sweet, bring a touch of bubbly goodness to any celebration with these dreamy strawberry-infused cupcakes topped with champagne buttercream frosting inspired by our Strawberry Champagne Bears.


Pour yourself a glass of champagne and let’s get into the recipe!


INGREDIENTS:


FOR THE CUPCAKES

  • 1 3/4 cups granulated sugar
  • 3/4 cup unsalted butter, room temperature 1 1/2 sticks
  • 2 cups fresh whole strawberries puréed
  • 3 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk at room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 drops of red food coloring optional

FOR THE CHAMPAGNE BUTTERCREAM

  • 6 large egg whites (approximately 230g)
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces *see note
  • 2 teaspoons pure champagne extract
  • 1/4 cup champagne
  • 1/8 teaspoon salt

SUPPLIES YOU’LL NEED

  • Two muffin pans
  • Stand mixer with a whisk attachment
  • A few mixing bowls
  • Ice cream scoop with trigger release or spoon
  • Saucepan
  • Piping bag
  • Sugarfina Strawberry Champagne Bears

  • DIRECTIONS:

    Making the Cupcakes


    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Line two 12-well muffin pans with 20-24 cupcake liners.
    3. In your stand mixer bowl fitted with the whisk attachment, add the granulated sugar and butter. On medium speed for about 6 minutes, beat together until very pale yellow and fluffy.
    4. Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
    5. Reduce your mixer speed to low and mix in the strawberry purée.
    6. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    7. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.
    8. In a small bowl, whisk together the buttermilk and oil. Add to your stand mixer bowl.
    9. Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat.
    10. Add the vanilla extract and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
    11. Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill.
    12. Bake for 17-21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
    13. Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack.
    14. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.

    15. DIRECTIONS:

      Making the Champagne Buttercream


      1. Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites This way, if a yolk breaks in one of them, you don’t waste the whole batch.
      2. Whisk sugar into the egg whites.
      3. Set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and the mixture has thinned out for about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant-read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
      4. No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm.
      5. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes a bit longer.
      6. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes.
        On particularly humid days, this has taken up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
      7. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon.
      8. After all the butter has been added, turn the mixer down to medium speed and fully beat in the champagne extract, champagne, and salt, about 30 seconds or until fully incorporated.
      9. Once your Champagne Buttercream is thick, creamy, silky, and smooth, it is ready to use!

      Let’s Decorate

      Fill your piping bag with the Champagne Buttercream and top each cupcake. Once frosted, decorate your cupcakes with our Strawberry Champagne Bears! We recommend using these bears to bring on the bubbly, but you could add our Chocolate Confetti or Baby Butterflies for a fun pop of color!


      The perfect treat for parties, baby showers, and bridal showers alike, there’s no sweeter pair than strawberries and champagne. Make sure to tag us on social media @sugarfina in your Strawberry Champagne Bears® cupcakes for a chance to win a special surprise!