This top-selling cupcake starts with a white cake base, with no vanilla added. Then fresh strawberry preserves and Champagne extract are mixed in.
“We were using real Champagne at first, but it wasn’t holding enough of a flavor — it almost tasted like bubblegum to me,” said Deana Cimorelli, who owns the bakery with her husband Ryan Cimorelli.
Instead, she uses an extract that she found online, which she said holds the flavor better.
The cupcakes are baked, frosted with lightly tinted buttercream and garnished with edible sugar pearls.
The Cimorellis sell them for $2.50 apiece, and they’re the first ones to sell out on most days.
Their customers also enjoy handing them out at weddings, Cimorelli said.