Congratulation Cupcakes

For Thanksgiving this year, I wanted to make something special for my mom after completing her surgery and treatment for breast cancer.  After all that she's been through this year I just wanted to make her a special treat!

Strawberry Champagne Cupacakes with Strawberry Compote and Buttercream Frosting

Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup fresh strawberries
3 eggs
1 cup extra-dry champagne
1/2 cup butter, melted
1/2 cup vegetable oil


Strawberry Compote
1 lb. chopped strawberries
1/4 c. sugar
Piping bag for filling cupcakes

Buttercream Frosting
1 pound unsalted butter, room temperature
6 cups powdered sugar
4 tablespoons Champagne, or 1 tablespoon Champagne flavoring

Preheat oven to 325 degrees. Line muffin pan with cupcake liners.

Whisk together flour, sugar, baking powder and salt in medium bow. In another medium bowl or stand mixer combine eggs, butter, oil, and champagne until combined. Add the dry ingredient to wet ingredients and mix until combined. Fill the cupcakes liners 3/4 of the way full and bake for 20 minutes.

For the compote place a couple handfuls of chopped strawberries into a pan with 1/4 c. sugar and cook on medium-low heat until the strawberries are broken down and the mixture has become more like a jelly. Spoon the mixture into a piping bag. 

Let the cupcakes cool, then cut a small X on top of the cakes. Use the medium nozzel and fill the cakes with the compote. Mine got blocked up a bit so i put the compote into my food processor and pulsed a few times. Now time to frost!

For the frosting use an electric mixer and whip the butter until creamed. Add the powdered sugar and champagne and mix until combined with creamy texture. I used some red food coloring to make mine breast cancer pink!