Tag Archives: strawberries

A Champagne Toast

21 Dec
A Toast  to a New Year!

A Toast to a New Year

What is more decadent than champagne and strawberries? How about a Champagne cupcake with fresh strawberries topped with fluffly vanilla buttercream! I’m practically drooling just typing!

This Strawberry Champagne cupcake is the perfect treat for a New Years eve party, a New Years day lunch, or even a sweet little toast on Christmas Night. The subtle champagne flavor is complimented by fresh strawberries and creamy homemade buttercream frosting. This cupcake is just so perfectly romantic that I can’t imagine not making it this New Years!

Champagne Cupcakes (Adapted from AllRecipes.com)

Ingredients:

  • 3 cups  all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 2 cups champagne (the sweeter the better )
  • 6 egg whites
  • 10 Large strawberries diced up

Vanilla Buttercream Frosting Ingredients:

  • 3 1/4 cups powdered sugar
  • 1 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tbs of heavy whipping cream

Method:

To Make The Cupcakes:

  1. Preheat oven to 350 degrees F. Prepare a cupcake pan with liners. 
  2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  3. In another large bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. 
  4. Add strawberries, mix well to incorporate
  5. Fill the cupcake liners about 2/3 full.
  6. Bake  for 20 minutes

To Make The Frosting:

  1. With an electric mixer, beat together sugar and butter. Mix on low until well blended.
  2. Continue mixer  on medium for another two minutes. 
  3. Add vanilla and whipping cream, beating on medium for another minute.
  4. Frosting should be light and fluffy.

After the cupcakes are cooled and frosted, top each cupcake with half of a sugar dipped strawberry. A cute serving idea is to place each cupcake in a plastic champagne glass.

Enjoy the recipe – Stay Sweet! xoxo

Little Cups of Heaven

6 Aug

Happy Friday! Today is the last Friday of the summer that I will have off – what a bummer! So far I have spent my day baking cupcakes, making frosting, and drawing up plans for my niece’s 2nd birthday cake – Sesame Street of course 🙂 Overall, it has been a pretty relaxing day.

As I was looking through my recipe book, I realized that I have been meaning to share a great, oh so easy, recipe with you. Cake Parfaits! Little cups of cake and frosting, perfect for a personal treat or a dessert at a dinner party. Please forgive the picture  though,  trust me that they taste so much better than the picture makes them look!

I made two kinds of cake parfaits – Vanilla Pineapple Cream and Double Chocolate Butterscotch. Enjoy!

Little Cups Of Heaven!

Vanilla Pineapple Cream Ingredients:

  • 1 box of Duncan Hines Golden Butter cake mix
  • 3 large eggs
  • 1 stick of softened butter
  • 2/3 cup of water
  • 1 tub of Cool Whip
  • 1 small can of crushed pineapple
  • 1 box of instant vanilla pudding
  • Sliced strawberries
  • Clear Plastic Cups

Directions:

  1. Bake cake according to box directions
  2. Let cake cool for 10-15 minutes
  3. Cut cake into medium size cubes
  4. Place a good amount (6-7) of cake cubes on the bottom of the clear cup
  5. Layer Pineapple Cream on top of cake (see below for directions)
  6. Add several strawberries
  7. Repeat steps 4-6 until your cup is filled

Pineapple Cream Filling:

In a medium mixing bowl mix together the whole tub of cool whip and the dry vanilla pudding mix. Drain a little bit of the juice from the crushed pineapple – do not drain completely though. Gradually add in spoonfuls of crushed pineapple, mix with spatula until fully combined. Let chill in fridge for 15 minutes.

** I also use this as a frosting for vanilla or angel food cake cupcakes – it’s so good!** 

Double Chocolate Butterscotch Ingredients:

  • 1 box of Duncan Hines Chocolate Fudge cake mix ( and the ingredients listed on the back of the box)
  • 1 bag of butterscotch chips
  • 1 bag of milk chocolate chips (optional)
  • 1 tub of Cool Whip
  • 1 box of chocolate pudding mix
  • Clear Plastic Cups

Directions:

  1. Bake cake according to box directions
  2. Let cake cool for 10-15 minutes
  3. Cut cake into medium size cubes
  4. Place a good amount (6-7) of cake cubes on the bottom of the clear cup
  5. Layer Chocolate Cool Whip on top of cake (see below for directions)
  6. Add several butterscotch and milk chocolate chips
  7. Repeat steps 4-6 until your cup is filled

Chocolate Cool Whip Directions:

In a medium mixing bowl mix together the whole tub of cool whip and the dry chocolate pudding mix. Let chill in fridge for 15 minutes.