Recipe: What-You-Wants

Inspired by: Legally Blonde

Strawberry pink champagne cupcakes with a strawberry white chocolate pink champagne frosting. 

C'mon everybody sing! "What you want, it's clear. Right here. What you want is right in front of you!" FRONT. OF. YOU.

Ingredients

Pink Champagne Strawberry Cupcakes

Part A: Wet ingredients 1 

• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 large eggs
• 4 large egg whites

1. Using a mixer combine butter and granulated sugar until fully incorporated. Stop mixer and scrape sides of bowl
2. Add 2 large eggs and mix until combined on low to medium speed. Do not overmix.
3. Add 4 large egg whites and mix until combined. Do not overmix. Set aside. 

Part B: Wet ingredients 2

• 2/3 cup frozen strawberries, pureed
• 1/2 cup whole milk room temperature
• 2 teaspoons vanilla extract
• 1/2 cup pink champagne

1.  Puree frozen strawberries
2. Combine strawberries, milk, vanilla and pink champagne in bowl. 
3. Mix on medium speed until fully incorporated. Set aside.

Part C: Dry ingredients

• 3 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 2/3 cup freeze-dried strawberries, pureed

1. Puree freeze-dried strawberries. The consistency should be that of a powder. It's okay to have a few chunks in there. 
2. Combine flour, baking powder, salt, freeze-dried strawberries into a bowl.  Whisk together until well-mixed. Set aside. 

Now that all the wet ingredients and dry ingredients are prepped it's time to put it all together and bake those cupcakes!

Directions

1. Preheat oven to 350 degrees
2. Add half of Dry Ingredients to the Wet Ingredients 1 bowl (butter/egg mixture)
3. Mix with electric or stand mixer on low to medium speed until just combined. 
4. Then add ALL of Wet Ingredients 2 (strawberry/milk/champagne mixture) to the Wet Ingredients 1 bowl (butter/egg mixture).
5. Mix on low to medium speed until just combined. Scrape sides of bowl. 
6. Add remaining half of Dry Ingredients to Wet Ingredients 1 bowl. 
7. Mix on low to medium speed until just combined. Scrape sides of bowl to make sure Dry Ingredients are well incorporated into the mixture. 
8. Pour batter in cupcake tins/liners. 
9. Bake at 350 degrees for about 15-20 minutes until slightly golden on top, or until you insert toothpick and it comes out clean. 
10. While cupcakes cool you can begin to prepare the frosting. 

Ingredients

Pink Champagne Strawberry Icing

• 16 ounces white chocolate, melted
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons of pink champagne at room temperature
• 1 and 1/2 cup powdered sugar (or more depending upon taste)
• 1/2 cup to 1 cup (depending upon taste) of freeze-dried strawberries, pureed 

Directions

1. Puree freeze-dried strawberries. The consistency should be that of a powder. It's okay to have a few chunks in there. 
2. Microwave white chocolate in bowl in 20 second intervals and stir until completely melted. You must microwave in short intervals otherwise the chocolate will get clumpy. 
3. Using mixer, blend melted white chocolate with 2 sticks unsalted butter on medium speed until well-combined. 
4. Add powdered sugar and mix on medium speed.
5. Add vanilla extract and pink champagne and mix on low speed.
6. Add pureed freeze-dried strawberries to mixture and mix on low speed. 
7. You can add more powdered sugar and/or freeze-dried strawberries to the mixture to suit your tastes.

Back to the Cupcakes

1. Using rubber spatula add as little or as much frosting to top the cupcakes.
2. Sprinkle with pink sugar or pink sprinkles to finish. 
3. Store cupcakes and extra frosting in refrigerator.

Enjoy!