Ingredients

• Cake
• 2  stick butter-softened
• 2 c. sugar
• 4 eggs
• 1 tsp vanilla
• 3 c. all purpose flour
• 1 tsp salt
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ c. champagne
• ½ c. milk
• 1 c. roughly chopped strawberries—fresh, not in juice
• Buttercream
• 2 sticks butter-softened
• 2 c. shortening
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ tsp salt
• 2 lbs. powdered sugar
• 4-6 TBSP champagne
• Champagne  Drizzle
• 1 ½ c. champagne
• 1 ½ c. sugar
• 2 strawberries—finely chopped

Instructions

1. Cake
2. In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  In a bowl, sift together dry ingredients.  Add dry ingredients alternately with champagne and milk. When all have been incorporated, add strawberries and mix on high for 2 minutes.
3. Scoop into cupcake liners and bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
4. Allow to cool and frost with champagne buttercream.
5. Buttercream
6. In a mixing bowl, cream together butter, shortening, salt, and extracts.  Add meringue powder and half of powdered sugar.  Mix on low until smooth.  Add remaining powdered sugar in ½ c. increments, mixing well after each addition.  Add champagne as needed to reach desired consistency. Mix on high for 5-10 minutes or until fluffy.
7. Top each cupcake with a strawberry fan & strawberry champagne drizzle
8. Champagne  Drizzle
9. Combine ingredients in a saucepan.  Bring to a boil.  Reduce heat and simmer over medium-low heat for 10 minutes.  Remove from heat and cool before drizzling over cupcakes.