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1
For the cupcakes:
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Preheat the oven to 350 F. Line two 12-count cupcake pans with cupcake liners (the recipe only makes 16 so only line 16 wells).
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In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the granulated sugar and continue beating until fluffy. Add the eggs one at a time being sure to beat well after each addition. Add the vanilla and mix well.
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In a small bowl, whisk together the flour, baking soda, baking powder and salt.
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5
In a separate small bowl, whisk together the sour cream, champagne and pureed strawberries.
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Gradually add half the dry ingredients and half the sour cream mixture into the butter/sugar mixture on low-speed using the mixer. Once combined add the remaining dry ingredients and the remainder of the sour cream mixture being sure that all ingredients are thoroughly mixed together. Do not over beat.
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Fill cupcake wrappers 1/2 full with batter and bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack.
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8
For the buttercream:
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Over medium/high heat, cook 1 cup of the Champagne in a small pan until reduced to approximately 2 tablespoons. Pour into a small bowl and allow to cool.
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In the bowl of an electric mixer, cream the butter until light and fluffy. Add 2 cups of the confectioners' sugar, 1 cup at a time, and beat until fluffy. Pour in the reduced champagne plus the additional 2 tablespoons of champagne and mix well. Add the remaining cup and a half of confectioners' sugar and beat until fluffy.
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11
Frost the cupcakes with the buttercream and decorate as desired.
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12
Cheers!
