December 31, 2012

3 Ingredient Strawberry & Champagne Cupcakes with Icing

I know I've been doing a lot of cupcakes recently but I just had to share because these cupcakes are special.  Why are they special, you ask?  Well, because they are made with just three ingredients!  Three ingredients?!  Yes!  Well... sort of.  First you have the sweet strawberries, next you have the bubbly champagne, and then you have... a box of cake mix.  Alright, alright.  So I used the word "ingredient" loosely.  Either way, these cupcakes are super easy and they are perfect for ringing in the New Year!  The consistency of the cupcake is soft and fluffy - like delicate angel food cake.  The pink champagne icing is sweet with just the right hint of champagne.  There's no need to add eggs, oil, etc. that box mixes typically call for because the champagne bubbles cause the cake mix to rise in the oven!  If you would prefer a nonalcoholic variation, any carbonated beverage works just as well!

On a totally unrelated note, I just had to quickly share that my husband got me a new camera for Christmas!  This is my third post using the camera and I am so excited to learn more about it as I use it.  Thank you, baby!

Happy New Year!

Cupcake Ingredients:
Yields 24 cupcakes
  • 1 box cake mix
  • 12 oz champagne (or sparking wine), room temperature
  • 1 c strawberries, diced 

Pink Champagne Icing:
  • 2 c vanilla icing 
  • 3 tbsp champagne 
  • 2 drops red food coloring 


Preheat the oven according to the boxed cake mix directions.  325 degrees for my classic white cake mix.  Wait until the oven is preheated before you open your champagne so you can utilize every last bubble in the champagne.

In a large bowl, vigorously whisk together the cake mix and the champagne.  The consistency will be very frothy at first - this is normal!  Continue to whisk the ingredients together until smooth.

Stir in the strawberries.  Fill a cupcake pan 2/3 full with the batter.  Bake according to box cake mix's instructions, or until a toothpick inserted in the center comes out clean.  Allow the cupcakes to cool for 5 minutes in the cupcake pan.  Remove the cupcakes from the pan and allow them to cool completely on a wire rack.

Meanwhile, make the icing.  In a medium bowl, whisk together the vanilla icing, champagne and red food color.  If you prefer a thicker consistency, add a little more icing.  

Ice your cupcakes and garnish with strawberries.


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