Strawberry Mimosa Cupcakes

 

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.

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

 

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

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).

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.

Once combined thoroughly fold in chopped strawberries.

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.

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

 

Wait until cupcakes cool completely before frosting!

Frosting Recipe:

Ingredients