I had a lot of fun with Mystery Dish this month. Allie from Baking a Moment came up with a great list of ingredients. The choices were champagne, strawberries, oranges, beets, filet mignon, lobster, cream, chocolate, rosewater and rice. With Valentine’s Day right around the corner, I knew I wanted to use champagne and strawberries right away. My initial thought was to make strawberry champagne cupcakes, but since that has been done many times before, I came up with a new idea that is a play on champagne cupcakes and strawberry shortcake.
Mini champagne cupcakes are layered with champagne soaked strawberries and champagne pastry cream. Champagne was not used lightly in this recipe. I wasn’t sure how the three components would work together, but I had high hopes. The combination is amazing! I used a sweet rosé champagne that was just as delicious to drink as it was in this dessert. This would be a great dessert to make for someone special on Valentine’s Day or on any day really, because who needs a holiday for an excuse to eat an incredible dessert!
If you are interested in seeing what other group members chose to make, check out the links below!
1. Carmelitas by Pass the Cocoa
2. Strawberry Champagne Cupcake Trifles by The Dessert Chronicles
3. Strawberry Orange Stuffed French Toast by I Dig Pinterest
4. Strawberry Orange Ice Cream with Chocolate Chips by Joyful Healthy Eats
5. Chocolate Strawberry Pudding by See Hubby Cook
6. Chocolate Doughnuts with Strawberry Cream Cheese Icing by Chez CateyLou
7. Champorado (Filipino Chocolate Rice Pudding) by The Pajama Chef
8. Whole Wheat Orange Scones with Vanilla Cream Glaze by The Well Floured Kitchen
9. Chocolate-Filled Cream Puffs with Strawberry Sauce by Culinary Couture
10. Red Velvet Beet Cupcakes by Yummy Healthy Easy
11. Chocolate Covered Strawberry Milkshake by I Want Crazy
12. Strawberry Rose Chocolate Verrines by Baking a Moment
Strawberry Champagne Cupcake Trifles
Yield: You can really adjust this recipe to make as many as you want. One batch of cupcakes and pastry cream will easily yield at least 12-15 trifles.
Champagne Pastry Cream
Strawberries, chopped and soaked in champagne for 30 minutes
1 bottle of Rosé Champagne
Layer cupcake, pastry cream, then strawberries. Repeat until glass is filled.
*note: This recipe makes 36 regular sized cupcakes and obviously way more mini cupcakes. I cut this recipe in half when I made my trifles.
2 sticks unsalted butter
2 1/2 cups granulated sugar
splash of vanilla extract
12 oz sour cream
1/2 cup champagne
1 Tbsp. baking powder
1 pinch of salt
3 cups cake flour
Preheat oven to 300 degrees F. Cream butter and sugar in a stand mixer using a paddle attachment. Crack eggs into a small bowl and add vanilla. Then add eggs and vanilla to butter mixture. Mix on low speed until mixture becomes light and fluffy. Combine flour, baking powder and salt. In another small bowl combine sour cream and champagne. Add half of the flour mixture to the mixer bowl. Then add the sour cream and champagne mix. Add remaining flour and mix just until combined. You do not want to over mix or you will not end up with light and fluffy cupcakes. Bake regular sized cupcakes for 20-23 minutes, or until they bounce back when pushed lightly in the center. Bake mini cupcakes for 8-10 minutes.
Source: cupcakes adapted from Butter Lane Bakery
Champagne Pastry Cream
1/2 cup heavy cream
1/2 cup champagne
2 Tbsp. cornstarch
5 Tbsp. granulated sugar
1 whole egg
2 egg yolks
2 Tbsp. unsalted butter
1 tsp. vanilla extract
In a medium bowl, whisk cornstarch in 1/4 cup heavy cream. Combine the remaining heavy cream, sugar, and 1/2 cup of champagne in a saucepan. Bring to a boil, then remove from the heat.
Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne, heavy cream mixture to a boil. Pour in the egg mixture in a stream, whisking constantly until mixture thickens. Remove from the heat and beat in the butter and vanilla. Refrigerate until cool.
Source: pastry cream from Sprinkle Bakes