Pink Champagne Cupcakes!

Pink Champagne CupcakesYay 2013!! This is my first New Year’s Eve in Chicago and I am soo extremely excited to celebrate it! I got a bunch of new baking tools for Christmas and was so jazzed to break them in. I had to make something festive, so I of course chose Pink Champagne Cupcakes (AKA princess cupcakes). New Year’s Eve and weddings are the only times I really drink champagne, so why not indulge in this holiday! I was able to use y new 9 speed Kitchenaid mixer (thanks MOM!), and my new decorating gun, and I also adapted the Champagne Buttercream Frosting recipe used by the ladies over at Georgetown Cupcake.

Now, let’s pop some bubbly and get this party started!





Here is what you need for the cupcakes:

  • 1 1/2 sticks of unsalted butter (room temp)
  • 2 cups sugar
  • 6 egg whites
  • 2 tsp vanilla extract
  • 3 cups unbleached all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/8 tsp salt
  • 2 cups rosé champagne
  • Pink food coloring

For the delicious Champagne Buttercream Frosting you need:

  • 2 sticks unsalted butter (softened)
  • 4 cups confectioner’s sugar
  • 1/8 tsp salt
  • 1 tsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup rosé champagne

To make them:

1. Preheat oven to 350.

2. Cream together butter, sugar, and vanilla on medium/high speed until light and fluffy.

3. Slowly add egg whites into the mixture and scrape sides as needed.

4. Sift flour, baking powder, baking soda, and salt in a separate bowl.

5. Alternate adding dry ingredients and champagne to the butter mixture.

6.  Add as much pink food coloring as desired.

7. Pour into cupcake lined muffin pan about 2/3 way full and bake for 18-22 minutes or until spongey/springy to the touch.

To make the frosting:

1. Put the butter into a medium size bowl and slowly add the confectioner’s sugar and beat on medium until incorporated.

2. Slowly add the rest of the ingredients and then beat on high for 5-7 minutes.

3. Fill into frosting gun or piping bag and set aside.

Once the cupcakes are finished, cool on cooling rack and when they are cool to the touch on top, frost them however you want. Don’t forget to add sprinkles and fancy them up a bit!







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