Pink Champagne Cupcakes
Calories: 25
Adjust Servings Here: 12 Cupcakes
Description
These pink champagne cupcakes are baked from scratch using Champagne-reduction and frosted with pink champagne buttercream. Perfect to celebrate a special day be it a birthday, anniversary, mother's day, valentine's day, or wedding day.
Ingredients
Champagne cupcakes
- 1½ cups (190 g) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter room temperature
- 1 cup (200 g) Granulated sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- ½ cup (120 ml) Pink champagne (or sparkling rosé) preferably reduced
- ¼ cup (60 ml) Whole milk
- Pink food coloring (optional)
Champagne frosting
- 1 cup (226 g) Unsalted butter room temperature
- 4 cups (480 g) Powdered sugar
- ¼ cup (60 ml) Pink champagne (or sparkling rosé) preferably reduced
- 1 tsp Vanilla extract
- Pink food coloring (optional)
Plus
- Edible glitter or sprinkles (optional for decoration)
Instructions
Champagne cupcakes
- Preheat the Oven: Preheat your oven to 350°F /175°C/Gas 4 and line a cupcake pan with 12 cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.1½ cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Salt
- Wet Ingredients: In a small bowl, combine the pink champagne and milk.½ cup Pink champagne (or sparkling rosé), 1/4 cup Whole milk
- Cream: In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.½ cup Unsalted butter, 1 cup Granulated sugar, 2 large Eggs, 1 tsp Vanilla extract
- Combine dry and wet Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the champagne mixture. Begin and end with the dry ingredients. Mix until just combined. If desired, add a few drops of pink food coloring and mix until the batter is evenly colored.Pink food coloring (optional)
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Champagne frosting
- Beat Butter: In a large bowl, using an electric mixer, beat the butter until creamy and smooth, about 2-3 minutes.1 cup Unsalted butter
- Add Powdered Sugar and Champagne: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the pink champagne and vanilla extract, and beat until the frosting is light and fluffy. If desired, add a few drops of pink food coloring and mix until the frosting is evenly colored.4 cups Powdered sugar, 1/4 cup Pink champagne (or sparkling rosé), 1 tsp Vanilla extract, Pink food coloring
- Decorate: Once the cupcakes are completely cooled, frost them using a piping bag or a spatula. Decorate with edible glitter or sprinkles if desired.Edible glitter or sprinkles (optional
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
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