This has been a very exciting month so far! We are only about a week in to July and I haven’t wasted any time enjoying life. Early last week my best girlfriends and I drove up to Seattle, WA to visit our other best friend Katie- who lives there. This was Audrey’s first time to Seattle so of course we had epic plans to show her around the city. We visited Ballard for some thrift shopping, sampled a pound of chocolate at the Theo Chocolate Factory tour, ate peaches at Pike Place Market, snapped a picture at the gum wall, attended happy hour at Poquitos, and acted like 16 year olds at the Wild Waves theme park. It was one of the most fun filled girls weekend I have ever had. As you probably imagined- it was filled with laughing, smiling, hugging and eating.
Speaking of eating, these cupcakes have been in the works for months, created specially for my bff Katy’s 24th Birthday. I created special bird decorations for her bird themed party. The cakes were very simple and relatively quick to make (for a homemade cake). The recipe contains fresh pureed strawberries and pink champagne with a cream cheese frosting. The cake itself was very light and moist with a subtle hint of strawberry champagne freshness, which was topped with super smooth, creamy and cheesy frosting.
Not to brag but I received many compliments at the party, so I recommend if you want to impress your friends, go bake this cake. Enjoy and let me know what you think.
- 2 & 1/4 cups all purpose flour
- 1 & 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 cup fresh strawberries
- 3 eggs
- 1 cup pink champagne
- 1/2 cup butter (melted)
- 1/2 cup canola oil
- 10 drops red food coloring
- 1 -8oz package of cream cheese (1/3 fat, softened)
- 1/4 cup butter (room temperature)
- 1/8 cup milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1. Preheat oven to 350 degrees F.
- 2. In a medium bowl: sift flour, sugar, baking powder, and salt.
- 3. Place the strawberries in a food processor and blend until pureed.
- 4. In a large bowl: beat the strawberry puree, eggs, Champagne, butter, and oil on medium speed until incorporated for about 2 minutes. Add about 10 drops of red food coloring for a more dramatic pink cake, mix well.
- 5. Add the dry ingredients a small amount at a time and beat on medium-low speed until combined (do not over mix). Make sure to scrape the sides of the bowl if necessary.
- 6. Place cupcake liners in cupcake pan and fill 3/4 full with batter. Bake for approximately 20 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes completely on cooling rack.
- 1. In a large bowl beat cream cheese until smooth. Add butter and beat until smooth.
- 2. Add milk and vanilla and beat until smooth.
- 3. Add sugar 1 cup at a time and beat well between each addition. Add more sugar for a sweeter frosting (to your liking).
- 4. Spread frosting on cupcakes with butter knife or frosting bag when cupcakes are room temperature.
- 5. Store cupcakes in the fridge to prevent spoiling of the cream cheese.
- 6. Enjoy!
Recipe adapted from: Food Network.
Baked by Michelle for MoreChocolate.net