Name: Champagne and Strawberry-Stuffed Cupcakes
Yield: Makes 12 cupcakes
Ingredients: ½ cup [60 g] cake flour; ½ tsp vanilla extract; ⅛ tsp fine sea salt; 2 large egg yolks, room temperature; 2 Tbsp vegetable oil; ¼ tsp cream of tartar; 2 large egg whites, room temperature; 2 Tbsp water; ¾ tsp baking powder; ½ cup [100 g] granulated sugar; 6 Tbsp [85 g] Champagne or sparkling wine, room temperature; ½ cup [80 g] finely chopped fresh strawberries; 1 Tbsp strawberry preserves, room temperature; 1 cup [220 g] unsalted butter, room temperature; ¾ cup [150 g] granulated sugar; 3 egg whites

We make these cupcakes only two days a year at the Bakehouse—for New Year’s Eve and New Year’s Day—and every year we get feedback from guests who treated themselves to one or two and wished they’d had more. Now you can!

Somewhat akin to a posh spin on strawberry shortcake, they’re made with light and airy vanilla chiffon cake, stuffed with fresh strawberries and strawberry preserves, and iced with Champagne Swiss buttercream. Use leftover Champagne from last night’s festivities, or