Strawberry Champagne Cupcakes Recipe

After taking your very first bite of these cupcakes you will be hit with the sensational flavors of fresh strawberries, decadent marshmallow all topped off with a light and creamy champagne whipped cream.  What really surprised me was just how moist the cupcakes were!   Tell someone that you love them this Valentine's Day with this romantic dessert.  I like to top these with sprinkles to resemble champagne bubbles.  

Strawberry Cupcakes

2 1/2 cups of all purpose flour

1 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of salt

1 cup of strawberries, pureed

3 tablespoons of strawberry preserves

4 eggs

1 cup of strawberry champagne

1 teaspoon of vanilla extract

1/2 butter, melted

1/2 cup vegetable oil

Filling

1 cup of Marshmallow Fluff

Whipped Cream and Champagne Frosting

4 cups of heavy whipping cream

1/2 cup of strawberry champagne

1 cup of powdered sugar

2-3 drops of red food coloring

1.  Preheat the oven to 350 degrees.  In a large bowl add the flour, sugar, baking powder and salt.  Make a well in the middle.  

2.  In a medium bowl combine the strawberries, strawberry preserves, eggs, champagne, vanilla, oil and butter.  Using a mixer, beat on medium speed for about 2 minutes or until well combined.  Slowly start to add the wet ingredients to the well made in the middle of the dry ingredients.  Mix until combined.

3.  Line cupcake pans with colorful liners.  Pour batter 3/4  of the way full.  Bake for 20-23 minutes.  Allow the cupcakes to fully cool.

4.  Scoop the marshmallow fluff into a piping bag.  Using a piping bag push the tip into the center of the cupcake.  Fill with marshmallow frosting.

5.  In a large bowl, cream the whipped cream, champagne, powdered sugar until soft peaks are formed.  Now add in the food coloring and continue to whip until stiff peaks are formed.  Place the frosting in a piping bag and then frost the top of the cupcakes.  

Classic Red Sangria Recipe

Nothing quite beats a classic red sangria, especially during the holiday season.  I made this when my cousin came over for some much needed girl time last weekend.  Serve this over ice, just in case you can't wait overnight.  But, the marinated fruit really is quite delicious! 

1 bottle of chianti wine (750 mL)

1 bottle of spumante sparkling wine

2 cups of pomegranate juice

1/3 cup of sugar

1/2 cup of marashinco cherries

2 granny smith apples, cut into chunks

1 orange, sliced

1.  In a large picture add all the above ingredients together.  Place in the refrigerator and allow it to chill overnight.  Optional- add ice!

Raspberry, Cinnamon and Brown Sugar Waffles Recipe

I invited my little cousin over for a sleepover this weekend.  She started the 7th grade not too long ago and we needed some serious girl talk about the year so far!  We stayed up all night watching movies, eating lots of popcorn and of course gossiping!  In the morning I decided to make breakfast, I was scared I was going to wake her up, but nope, she was passed out on the couch.  I made my raspberry, cinnamon and brown sugar waffles and she loved them.  They are made with quick-cooking oats and fresh fruit so they are super healthy and keeps you full!  

1/2 cup of quick-cooking oats

1 cup of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1 teaspoon of cinnamom

1/3 cup of brown sugar

1 egg

3 tablespoons of vegetable oil

1 1/3 cup of milk

1/3 cup of raspberries, thawed

Maple Syrup

Butter (optional)
Powdered Sugar (optional)

1.  Preheat your waffle iron according to the directions from the manufacturer's.

2.  In a medium size bowl whisk together all the dry ingredients.  Then add the wet ingredients, excluding the raspberries.  Stir until well combined.  Now gently fold in the raspberries.

3.  Now spoon the recommended amount of waffle batter (my waffles take about 1/3 cup of batter).  Be careful not to  overfill the waffle iron.  Close the top and then cook until the waffles is golden on both sides.  Remove add to serving plate and then top with maple syrup and butter.  

Balsamic Strawberry Preserves Recipe

I went to Whole Foods yesterday and I love their pecan-encrusted tilapia!  It tastes so simple and yummy and the price is very affordable too.  I served the fish with my super easy Balsamic Strawberry Jam Recipe.  I know what you must be thinking, strawberry preserves on fish?  Trust me it's so good!  It's sweet, but slightly acidic from the vinager, which enhances the delicate fish flavor.  It would also be wonderful if paired with chicken or pork chops!

1/4 cup of strawberry preserves

4 strawberries chopped up

1 tablespoons of balsamic vinegar

1.  In a small bowl combine the above ingredients.  Whisk until well combined.  Serve with chicken, fish or pork chops.