High Altitude Strawberry Rosé Cupcakes
High altitude tested strawberry rosé cupcakes, frosted with fluffy strawberry rosé wine buttercream, topped with freeze dried strawberries.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cupcakes
- 1 ½ cups cake flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup rosé wine
- ½ cup vegetable oil
- 1 large egg
- 1 large egg white
- ½ tsp vanilla extract
Buttercream
- 1 cup rosé wine, reduced to 1/4 cup
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- ½ tbsp meringue powder
- 2 tbsp finely crushed freeze dried strawberries, plus extra for decorating
- 1 tsp vanilla extract
- dried edible rose petals, optional
Instructions
Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line your muffin pan with 12 paper liners, and lightly spray the bottoms of the liners with non stick baking spray.
- In a bowl, sift together the flour, sugar, baking powder and salt.
- Add the rosé wine, oil, egg, egg white and vanilla, and whisk for about 10-15 seconds until smooth and well combined. The batter will be fairly thin.
- Use a 1/4 cup measuring cup to measure the batter into the muffin pan, filling each cup no more than 3/4 full.
- Bake the cupcakes for about 15 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for several minutes, then gently remove the cupcakes from the pan and set them on a cooling rack. Cover the cupcakes loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- For the rosé wine reduction, pour the rosé into a saucepan and set over medium heat. Simmer until the rosé is reduced to about 1/4 cup; this should take about 10 minutes. Cool completely to room temperature.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute, until smooth.
- With the mixer on low, gradually add the powdered sugar, the meringue powder, crushed freeze dried strawberries and vanilla. It will be clumpy. Add the cooled rosé wine reduction.
- Increase the speed to medium, and whip for 4-5 minutes, scraping the bowl several times, until very light and fluffy.
- Fit a piping bag with tip 1M, fill with the buttercream, and pipe the buttercream onto the cooled cupcakes. Decorate with freeze dried strawberries and edible dried rose petals.
Notes
If you want to make this cake without alcohol, try substituting another fizzy, bubbly liquid, such as Sprite, Ginger Ale, or a non-alcoholic sparkling beverage.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
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