Mother’s Day is right around the corner, and what better way to celebrate mom than with some cupcakes and a toast—or perhaps both at once? Luckily, the ladies of Georgetown Cupcake have you covered. They’ve shared their recipe for Strawberry-Champagne-Cupcake Cocktails—their own mom’s favorite from the seemingly endless range of Georgetown Cupcake flavors—just with Glamour, so that you can treat your mom on her special day.
You’ll need the following ingredients to make a batch that serves 12:
For the Strawberry-Champagne Cupcakes (36 mini cupcakes, 3 per champagne flute):
1/2 cup fresh strawberries, diced
1/2 cup good champagne (rose champagne suggested)
2 1/2 cups flour, sifted
2 1/2 teaspoons baking powder, sifted
1/4 teaspoon salt 8 tablespoons (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract + seeds from 1 vanilla bean
1 1/4 cups whole milk, at room temperature
For the Champagne Buttercream Frosting:
16 tablespoons (8 ounces) unsalted butter
4 cups confectioner’s sugar, sifted
1 teaspoon whole milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 cup good champagne (rosé champagne suggested)
For the Champagne-Soaked Strawberries
24 fresh strawberries
1 cup good champagne (rosé champagne suggested)
For the Chocolate Ganache
2 cups high-quality semisweet chocolate chips
1 cup heavy cream
For Serving
12 glass champagne flutes
12 long spoons
Step 1: Bake the Mini Strawberry Champagne Cupcakes
Preheat the oven to 350 degrees. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups. Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
While butter and sugar are creaming together, dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of champagne. Set aside. Add the eggs one at a time, mixing slowly after each addition. Combine the vanilla extract, vanilla bean seeds, and milk in a large liquid measuring cup.
Sift together the flour, baking powder and salt in a bowl. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced champagne-soaked strawberries, just until incorporated. Scoop batter into baking cups and bake for 10 minutes (or until a toothpick inserted into the center of a cupcake comes out clean). Cool cupcakes completely.
Step 2: Make the Champagne Buttercream Frosting
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner’s sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt, and champagne and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
Step 3: Prepare the Champagne-Soaked Strawberries
Slice 24 strawberries lengthwise and soak in 1 cup of champagne for approximately 10 to 15 minutes.
Step 4: Make the Chocolate Ganache
Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the chocolate chips in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a disposable plastic piping bag with the corner cut.
Step 5: Assemble Layers in Champagne Flutes
Line up the champagne flutes. If you used paper baking cups, peel off all of the paper baking cups from the mini cupcakes. Insert 1 mini Strawberry-Champagne Cupcake in the bottom of each glass.
Next, pipe a swirl of champagne buttercream frosting on top of each cupcake. Add several slices of champagne-soaked Strawberries, and a drizzle of chocolate ganache.
Repeat layers. Finally, place a third mini strawberry champagne cupcake at the top of each glass, pipe with a final “Georgetown Cupcake signature swirl” of champagne buttercream frosting, and top with a final drizzle of chocolate ganache and a piece of strawberry for garnish. Serve with spoons.
Ta-da! Now you're ready to present your mom with her cake/cocktail combo and start celebrating.
Want to follow along with Katherine Kallinis Berman and Sophie Kallinis LaMontagne as they make their mom a cupcake cocktail? Watch here:
