Strawberries and Champagne Cupcakes

1.	TO MAKE THE CUPCAKES:
2.	Preheat oven to 350°F. Line a muffin pan with paper liners or grease with butter and flour.
3.	Pureé strawberries in a food processor or blender. Measure out ½ cup of the pureé and reserve the rest for the frosting.
4.	In a bowl, combine the flour, sugar, baking powder, and salt.
5.	In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, champagne, ½ cup pureéd strawberries and oil on medium high speed until thoroughly combined, about 2 minutes. Add the flour mixture in 2 additions, mixing after each.
6.	Pour the batter into the prepared muffin pan, filling each cup ¾ full. Bake until a toothpick inserted into the center of a cupcake come out clean, about 20-25 minutes. Let cool completely.
7.	TO MAKE THE FROSTING:
8.	In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and smooth, about 2-3 minutes. Add the powdered sugar, vanilla, salt and strawberry purée and mix on medium speed until smooth. Add additional pureé if needed to get the desired consistency.
9.	Frost cupcakes with the frosting. Store in the fridge. Cupcakes will keep for several days.

	FOR THE CUPCAKES:
	2 ¼ cup all-purpose flour (280 grams)
	1 ½ cup granulated sugar (300 grams)
	1 tablespoon baking powder
	½ teaspoon salt
	1 cup strawberries , sliced (135 grams)
	3 large eggs
	1 cup sparkling wine (237 ml, 8 fl oz)
	1 cup vegetable oil (237 ml, 8 fl oz)
	FOR THE FROSTING:
	1 ½ cup unsalted butter (340 grams)
	4 cups powdered sugar , sifted (455 grams)
	1 teaspoon vanilla
	Pinch of salt
	3-4 tablespoons strawberry purée