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1
For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
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2
Sift together the flour, sugar, baking powder, and salt in a medium bowl.
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3
Place the strawberries in a food processor and process until pureed.
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4
Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
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5
In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes.
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6
Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary.
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7
Mix until just combined.
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8
Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes.
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9
Cool the cupcakes completely.
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10
For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes.
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11
(While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
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12
While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds.
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13
Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached.
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14
Continue to whip until stiff peaks are formed.
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15
Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree.
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16
Whip until all the ingredients are incorporated, about 30 seconds.
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17
To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup.
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18
Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
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19
In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved.
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20
Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
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21
Allow to cool slightly.
