Crush the cherries slightly to bruise them. Place champagne and cherries in a saucepan on low heat. Reduce the liquid to almost ⅓ of its original quantity. Set aside covered to cool.Tip - by reducing the liquid we intensify the flavor while still keep the quantity the same.
Use the amount requested in each recipe for the cupcake as well as buttercream.
Dry ingredients - In a bowl, sift the all-purpose flour, salt, and baking powder - set aside.Tip - sifting the dry ingredients will produce light and airy cupcakes.
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.Tip - make sure the butter is room temperature or it will be lumpy.
Add eggs one at a time. Followed by the champagne extract and vanilla extract.
Then, add flour mixture and champagne reduction in two batches. The batter must be dropping consistency (not too thick). If necessary add 2 tablespoons of milk. Tip - depending on the size of the eggs you may or may not need the milk.
Add pink food color and combine well. Tip - the champagne naturally does not give a pink color, so we need to add a little pink. But, it's optional.
Divide the batter between 12 to 15 cupcake liners in a muffin pan.
Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean.
Keep in the pan for 5 to 7 minutes then cool on a cooling rack. Tip - always cool cakes and cupcakes completely before decorating or the frosting will melt.
In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute until creamy.
Add the champagne reduction, salt, champagne extract, and vanilla extract - whip a minute more
Next, add powdered sugar one cup at a time until light and fluffy. If necessary you can add more champange or whipped cream for consistency.Tip - If you want to pipe firm swirls I recommend not adding too much liquid.
You can decorate them with strawberries or fresh fruits. I preferred to keep them without anything.
About Champagne Reduction
If the final quantity of champagne reductions becomes less than you need for the recipes, top it with regular champagne or whipping cream.
Tips for making perfect cupcakes
Follow the recipe properly with minimum substitutions.
Always use good quality ingredients.
Make sure the ingredients are all at room temperature.
Never over mix the batter.
Use a scoop for baking similar size cupcakes.
Always preheat the oven before baking - a hot oven works best for cupcakes.
Bake cupcakes at the right temperature.
Always bake cupcakes on the center rack one tray at a time.
Never open the oven during baking - no peeking.
Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
Simple syrup the cupcakes if you don't plan to eat them on the same day.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you