Pink Champagne Cupcakes with Pink Champagne Buttercream

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Pink Champagne Cupcakes with Pink Champagne Buttercream

Pink champagne cupcakes are moist and delicious. They are baked from scratch using Champagne-reduction from cupcake to frosting. Decorated with pretty pink swirls of pink champagne buttercream they will make an impressing addition to any special occasion be it mother's day, valentine's day or wedding.

There is something about pink champagne cupcakes or buttercream that says - luxury! Doesn't it? I think they are perfect for any special occasion such as Mother's Day or Valentine's Day, even a wedding and of course birthdays!!

Mother's Day Collaboration by #GlobalFoodies Bloggers

First of all, this is my Mother's Day collaboration post with four other food blogger friends at #GlobalFoodies. And, this month we bring four delicious Mother's Day recipes to celebrate with. I think you are. going to love it. I will like the recipes below with images

Champagne!! 

Do you know that not all sparkling wine is champagne? BUT all champagne is sparkling wine. So, while we often refer to all sparkling wine as champagne, the truth is that only the sparkling wine that comes from the city of Champagne in France can be called Champagne. I learned that years ago while working for Singapore Airlines.

And I did visit Champagne - a zillion years ago before I got married. I love to travel and one of my trips was to this beautiful country France.

We traveled from Paris, down to Lourdes, Marseilles, Monte Carlo, Niece, Bordeaux, Champagne. Then on to Brussels in Belgium and back to Paris. While in Champagne I visited the winery Krug Grand Cuvee Champagne. And it was such a wonderful experience. I still remember it so fondly.  The trip took us 27 days and it was so beautiful!. Also, it was so hectic. Hence, the first thing I said when I reached home was - I need another vacation to rest.

Pink Champagne Buttercream 

In my previous post, I gave you the recipe for my Pink Champagne Buttercream. So, you can use it with this or any other cakes or cupcakes. It's a very delicious recipe made with champagne reduction and I highly recommend it.

Let's talk ingredients and substitutes (Save/Pin)

• Champagne - Yes, we do use Champagne! I'll just say - please use good champagne as it will contribute to the taste as much as to flavor.
• Cherries - A secret ingredient just like my Perfect Pink Champagne Buttercream. It adds a slight flavor but also gives that ever so pretty pink tinge. If you don't have cherries - just add a drop of pink food color gel.
• Food color - I don't always use food color. I like the little ting of color I get from the cherries. And yet, in this post, I have used a dash of Magic Color Bazooka Pink just so the camera would pick on the pink. (It would be weird calling them Pink Champagne cupcakes if they didn't look pink right?)

Alcohol-Free Pink Champagne Cupcakes

Well, Champagne does have alcohol but if you break it down it's a sparkling grape juice! Right? So go ahead and use any non-alcoholic sparkling grape juice you like. Nowadays you get a big selection of these on the market. We often buy these for the kids when we want to celebrate with champagne so the kids don't feel left out. You can do the same reduction as we did with champagne.

Useful Tips and Tools

• A good quality muffin or cupcake tray is a great investment as it will prevent sticking.
• I like using my stand mixer or hand mixer to make mixing easy. But, you can also use just a simple bowl, whisk, and spatula.
• Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. And the same goes for my measuring cups and measuring spoons.
• Also, it is important to buy cupcake liners from a trustworthy source to prevent cupcake liners from peeling.
• I love using my cupcake scooper for that purpose.  
• Lastly, a good baking tray is always important. Try using a light-colored baking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.

How to Make Pink Champagne Cupcakes with Champagne Buttercream (Save/Pin)

Prepare champagne reduction for both cupcakes and buttercream at once

• Crush the cherries slightly to bruise them.
• Place champagne and cherries in a saucepan on low heat.
• Reduce the liquid to almost 1/3 of its original quantity.
• Set aside covered to cool.
• Use the amount requested in each recipe for the cupcakes as well as buttercream.

Prepare Cupcake Batter 

• Preheat oven to 160 C / 320 F.
• Line a muffin tray with cupcake liners.
• Swift all-purpose flour, salt, and baking powder - set aside.
• Cream butter and sugar in a mixing bowl with the paddle attachment or hand whisk until light and fluffy.
• Add eggs one at a time.
• Next, add the extracts vanilla and champagne.
• Now add flour and champagne.
• If the batter is too stiff add one or two tablespoons of milk.
• Add pink food color -mix to incorporate.
• Scoop batter into cupcake liners.
• Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean.
• Cool completely before decorating.

Prepare Frosting

• Cream the butter using a paddle attachment for a minute.
• Add the champagne reduction – cream for a minute more
• Then add salt, champagne extract, vanilla extract
• Lastly, add powdered sugar one cup at a time until light and fluffy
• If necessary add whipped cream for consistency.

Decorate

• Place the buttercream in a piping bag with a large star nozzle.
• Pipe a swirl over cooled cupcakes.
• Garnish if desired.

12 Tips for baking perfect cupcakes every single time

1. Follow the recipe properly with minimum substitutions.
2. Always use good quality ingredients.
3. Make sure the ingredients are all at room temperature.
4. Never over mix the batter.
5. Use a scoop for baking similar size cupcakes.
6. Always preheat the oven before baking - a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. Always bake cupcakes on the center rack one tray at a time.
9. Never open the oven during baking - no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
12. Simple syrup the cupcakes if you don't plan to eat them on the same day.

Frequently asked questions

What other buttercream or frosting can I use for these Champagne cupcakes?

Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.

30 Plus Homemade Buttercream Frosting Recipes

Need a buttercream recipe in 5 minutes? Have a buttercream related question? Wondering what buttercream to use for your cake? It's all here in one place. 30 plus homemade buttercream frosting recipes for you to explore. With recipes, tips, trick, and troubleshooting, as well as popular questions, answered.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

Pink Champagne Cupcakes with Champagne Buttercream

Author: Veena Azmanov

4.7 from 13 votes

Print Pin Rate

Prep Time: 15 mins

Cook Time: 18 mins

Total Time: 33 mins

Calories: 430kcal

Adjust Servings Here: 15 Cupcakes

Description

Pink champagne cupcakes are moist and delicious. They are baked from scratch using Champagne reduction from cupcake to frosting. Decorated with pretty pink swirls of pink champagne buttercream they will make an impressing addition to any special occasion be it mother's day, valentine's day or wedding.

ADJUST SERVINGS HERE - 15 Cupcakes

Ingredients

Champagne reduction

• 3 cups Champagne
• 4 (4 ) Cherries

For the cupcakes

• 140 grams (4.94 oz) Unsalted butter
• 150 grams (0.75 cups) Sugar
• 150 grams (1.2 cups) All-purpose flour
• 2 (2 ) Eggs large
• 1 tsp (1 tsp) Baking powder
• 1/4 tsp (0.25 tsp) Salt
• 120 ml (0.51 cups) Champagne reduction above
• 1/2 tsp (0.5 tsp) Clear vanilla
• 1/2 tsp (0.5 tsp) Champagne extract optional
• 2 drops (2 drops) Pink food color optional

Champagne Buttercream

• 1/3 cup (1/3 cup) Champagne reduction above
• 228 grams (1 cups) Butter unsalted
• 500 grams (4.17 cups) Powdered sugar confectioners sugar
• 1/4 tsp (1/4 tsp ) Champagne extract optional
• 1/2 tsp Vanilla extract
• 4 drops Pink food gel color
• 2 tbsp Whipping cream or milk (if necessary)

Instructions

Prepare champagne reduction

• Crush the cherries slightly to bruise them.
• Place champagne and cherries in a saucepan on low heat.
• Reduce the liquid to almost 1/3 of its original quantity.
• Set aside covered to cool.
• Use the amount requested in each recipe for the cupcake as well as buttercream.

Prepare Cupcake Batter 

• Preheat oven to 160 C / 320 F.
• Line a muffin tray with cupcake liners.
• Swift all-purpose flour, salt, and baking powder - set aside.
• Cream butter and sugar in a mixing bowl with the paddle attachment or hand whisk until light and fluffy.
• Add eggs one at a time.
• Next, add the extracts vanilla and champagne.
• Now add flour and champagne.
• If the batter is too stiff add one or two tablespoons of milk.
• Add pink food color - mix to incorporate.
• Scoop batter into cupcake liners.
• Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean.
• Cool completely before decorating.

Prepare Frosting

• Cream the butter using a paddle attachment for a minute.
• Add the champagne reduction - cream for a minute more
• Then add salt, champagne extract, vanilla extract
• Lastly, add powdered sugar one cup at a time until light and fluffy
• If necessary add whipped cream for consistency.

Decorate

• Place the buttercream in a piping bag with a large star nozzle.
• Pipe a swirl over cooled cupcakes.
• Garnish if desired.

Recipe Notes

 

Note: About Champagne Reduction

If the final quantity of champagne reductions becomes less then you need for the recipes, you can add top it with regular champage or whipping cream.

Equipment

Kitchen Scale

Cupcake Pan

M. Cups & Spoons

Nutrition Information

Calories: 430kcalCarbohydrates: 52gProtein: 2gFat: 21gSaturated Fat: 13gCholesterol: 77mgSodium: 163mgPotassium: 118mgFiber: 1gSugar: 44gVitamin A: 674IUVitamin C: 1mgCalcium: 32mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

Mother's Day Collaboration by #GlobalFoodies Bloggers

1. Traditional Russian Crepe by Julia of Imagelicious.
2. Apple Rose Puffs by Gloria of Homemade & Yummy.
3. Nutella Banana Waffles by Arlene of Flour on my Face.
4. and of course Pink Champagne Cupcakes with Pink Champagne Buttercream by ME!!

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