- 1 1/2 cups all-purpose flour, sifted
- 1/4 cup instant vanilla pudding mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup frozen unsweetened strawberries, thawed
- 1/4 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 cup unsalted butter, at room temperature
- 2 egg whites, at room temperature
- 1 egg, at room temperature
- 1/4 cup Champagne
- 1/2 teaspoon red food coloring
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, vanilla pudding mix, baking powder, baking soda, and salt together in a bowl.
- Puree strawberries in a blender or food processor. Measure 1/4 cup puree into a bowl. Mix in milk and vanilla extract.
- Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy. Reduce speed to medium; beat in egg whites and whole egg until batter is just blended.
- Mix half of the flour mixture into the batter on low speed. Add milk mixture, Champagne, and food coloring; beat just until blended. Beat in remaining flour mixture until batter is just combined. Scrape down the sides of the bowl with a spatula to make sure batter is smooth.
- Divide batter among lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 21 minutes. Cool for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.