Pink Champagne Cupcakes with a Strawberry Compote Filling
These delightful pink champagne cupcakes are a unique twist on the classic cupcake, combining the light, fluffy texture of a traditional vanilla cupcake with the sweet, fruity notes of pink champagne.
In a large bowl mix your sugar, oil, eggs, vanilla, sour cream, buttermilk and pink champagne.
In a separate bowl combine your flour, baking powder, and salt.
Add your dry ingredients to your wet ingredients and mix.
Line your cupcake tin with cupcake liners. Using a ¼ cup measuring cup, scoop out batter into each liner.
Bake at 350 degrees F for 20 minutes. Let cool.
Strawberry Compote
Coarsely chop up your strawberries.
In a medium sauce pan combine your strawberries, sugar, Rosé, and lemon zest. Simmer on a medium heat for about 15 minutes until your strawberries are soft and your liquid is reduced and thickened. Set aside to cool.
In the center of each cupcake, use the bottom of a small piping tip to cut out the center of each cake. Do not scoop out to the bottom of each cake (only about half way).
Then with a spoon or a piping bag, fill in the center of each cupcake with your strawberry compote. Set aside.
Pink champagne buttercream
In a large bowl mix your softened butter, cream cheese, pink champagne, and buttermilk.
Add your powdered sugar. Mix until combined. If it is too thick add more Rosé. If it is too thin add more powdered sugar.
Chill your frosting in the fridge for about 15 minutes.
Using a piping tip of your choice, fill your piping bag with your buttercream.
Pipe/frost your cupcakes.
OPTIONAL: To finish, make a simple drizzle for decoration. Put the left over compote and two more tablespoons of pink champagne in a blender or food processor. Blend until smooth. Strain your compote to remove any more chunks. Drizzle on top with a spoon or piping bag.
Serve room temperature or cold. Enjoy!
Notes
Substitutions: if you do not have buttermilk you can substitute equal parts whole milk! I have not made this recipe with low fat milk but lower fat milk tends to be thinner which can make your batter runny so I would try using whole milk if possible. NOTE: A stand mixer is not at all required but just makes mixing so much easier!Storage Instructions: The cupcakes are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag for up to 3 months and let thaw in the fridge when you're ready to eat them.