Cupcakes

1. Preheat oven to 350 degrees F and line muffin pans with cupcake liners.
2. Measure out about 2 cups of the strawberry and blend in a blender or food processor until it becomes a puree. Reserve the remaining puree for the buttercream.
3. In a large bowl, combine the flour, sugar, baking soda, and salt.
4. In the bowl of the stand mixer, combine and champagne, eggs, puree, and oil on medium high spend for 2 minutes. Add the flour mixture in three additions, mixing after each.
5. Divide the batter into two bowls. Dye one half pink.
6. Pour each batter into each muffin cup. Alternate pink and white. At the end, take a toothpick and swirl each muffin cup to create swirl effect.
7. Bake for 20-25 minutes. Let cool for 10 minutes after done.

Buttercream

1. If you’re trying to frost at least 24 cupcakes, please make two batches of the buttercream!
2. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
3. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
4. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
5. Add salt and the puree, mix until combined.

Assembly

1. Pipe the strawberry swiss meringue onto each cupcake with your favorite tip.
2. Drizzle with the melted chocolate.