Thursday, September 2, 2010

Strawberry Pop Rocks Cupcakes with a Champagne Butter Cream Frosting

As I had mentioned in my Cupcakes Take The Cake profile... Pop Rocks were next on my "to conquer" list.

And so, I'm happy to present my little morsels of exploding joy!
"How did you make the cupcakes so small?" - Random Drunk Girl at the Bar

"Shrink Ray." - Me
Yield: 2 dozen mini-cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/4 cup champagne
1/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
1/4 chopped up strawberries

Pre-heat the oven to 350 degrees.  Line muffin cups.  Whisk together flour, baking powder & salt in a bowl.  Stir in milk, champagne & strawberries.  In a separate bowl beat together butter & sugar until pale & fluffy.  About 4 minutes.  Add the eggs & beat until combined.  Slowly add in the flour mixture and mix until combined.  Pour batter into muffin cups until two-thirds full.  Bake approximately 15 minutes.

1 stick of butter softened
1 box of powdered sugar
Strawberry Pop Rocks

Whip butter until light and fluffy.  Slowly mix in the powdered sugar.  Add champagne a tablespoon at a time until you've reached your desired consistency.  Frost the cupcakes & then sprinkle Strawberry Pop Rocks on top as a garnish.

*Note if your Pop Rocks start to melt together, throw them in the fridge to cool them a little bit & they'll be much more manageable.


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