I love Valentine’s Day! I know it’s known as a “Hallmark Holiday,” but I love a holiday about LOVE! Growing up, Valentine’s Day was the holiday where my parents would hide candy and cards all over the house, and all day my brother and I would continue to find new surprises. It was one of my favorite holiday traditions and one I try to continue with my husband and dogs each year. (Yes, my dogs get treats too!)
However, if you dislike Valentine’s Day, as I know many do, don’t stop reading! These cupcakes will be great for Galentine’s Day too! Make these cupcakes for your girlfriends, or even better, bake them together for a fun Galentine’s Day celebration.
Valentine’s Day isn’t just about love with a significant other, but about LOVE. Show your friends, family, and loved ones just how much you love them…with cupcakes!
Strawberries & Champagne Nutella Valentine's Day Cupcakes
Preheat oven to 350 F. Line a mini cupcake pan with paper liners.
In one bowl, combine flour, baking powder, and salt (dry ingredients). In another bowl, combine champagne, vanilla, and strawberry puree (wet ingredients).
In your mixing bowl, beat butter and 1/2 cup sugar until light and fluffy.
On low speed add 1/3 of the dry ingredients, and once almost combined, add half the wet ingredients, continuing to alternate dry and wet until all are combined.
In a separate clean bowl, beat egg whites until foamy. Add cream of tartar, and slowly and gradually add in 1/2 cup sugar beating until glossy and stiff.
Fold the egg white mixture into the batter.
OPTIONAL: add a few drops of pink food coloring to the batter
Bake at 350 F for 12-15 minutes, or until a toothpick comes out clean from the center the cupcakes. Cool in the pan for 5 minutes, the move to a wire rack to cool completely.
Combine cornstarch and champagne and set aside.
Place diced strawberries in a saucepan and heat over medium heat stirring constantly, until juices are released (about 4 minutes)
Add the sugar and cornstarch/champagne mixture, and continue stirring for 2 more minutes.
Remove from heat and let cool.
Once cooled, create a small hole in the center of cooled cupcakes and pour a small amount of filling into the hole.
Beat butter until fluffy.
Add remaining ingredients and beat until combined.
If the icing is too thick, add a little bit more cream. If the icing is too thin, add a little bit more powdered sugar. Continue adjusting until frosting is desired consistency.
Swirl frosting onto cooled, filled cupcakes, and decorate with sprinkles!